Genome-wide association mapping of vitamins B1 and B2 in common wheat

Vitamin B is essential for maintaining normal life activities in humans and animals who have to intake the microelement from the outside, especially from cereal products. In the present study 166 Chinese and foreign wheat cultivars planted in two environments were characterized for variation in vitamin B1 and B2 contents. A genome-wide association study(GWAS) using the wheat 90 K SNP assay identified 17 loci for vitamin B1 and 7 for vitamin B2 contents. Linear regression analysis showed a significantly positive correlation of the number of favorable alleles with vitamin B1 and B2 contents. Marker-trait associations(MTAs) at IWB43809(6AS, 0cM) and IWB69903(6AS, 13cM) were new and stable, and significantly associated with vitamin B1 content across two environments. The loci identified in this study and associated SNP markers could be used for improvement of vitamin B1 and B2 contents to obtain superior quality along with grain yield in wheat.

Analysis and Evaluation of Grain Quality in Main Wheat Production Areas of Anhui Province

In order to clarify the status of grain quality in the main wheat production areas of Anhui Province,wheat quality sampling and testing were carried out in the main wheat production areas of Anhui Province in 2015,26 cultivars and 62 samples were collected,and grain traits,quality indexes and quality traits were analyzed and evaluated.The average bulk density of the sample was 796 g/L; the average hardness index was 49.2; the average 1 000-grain weight was 41.6 g; the average grain moisture content was 11.8%; the average crude protein content was 11.7%; the average wet gluten content was 31.1%; the average Zeleny sedimentation value was 24 m L; the average water absorption was 54.9%; the average stability time was 5.6 min.The crude protein content of 35.5% samples reached the standard of high quality weak gluten; the wet gluten content of 40.3% samples was above the second grade of high quality strong gluten; the falling number of 83.9% of the samples reached the national standard of high quality wheat; the stability time of 27.4% of the samples reached higher than the second grade of high quality gluten,and the stability time of 17.7% samples reached the standard of high quality weak gluten wheat.