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Wheat Quality Improvement: History, Progress, and Prospects

HE Zhong-hu; XIA Xian-chun; CHEN Xin-min; ZHANG Yan; ZHANG Yong; WANG De-sen; XIA Lanqin; ZHUANG Qiao-sheng   

  1. 1、Institute of Crop Science/National、Wheat Improvement Center, Chinese Academy of Agricultural Sciences, Beijing 100081;
    2、CIMMYT China Office, c/o Chinese Academy of Agricultural Sciences, Beijing 100081
  • Online:2007-12-31 Published:2007-12-31

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Abstract: Wheat quality improvement at CAAS can be divided into two phases. The first phase was from 1981 to 1995, and focused on the lab establishment and screening for better quality cultivars. The second phase was from 1996 to present, and significant progresses have been achieved in establishment of quality testing system and use of molecular markers. (1) A standardized quality evaluation system including the end-use quality testing, dough properties testing, and use of biochemical and molecular markers were established and applied, an improved laboratory protocol and evaluation method for Chinese noodle quality, selection criterion and molecular markers were identified. (2) Sixteen functional markers for quality traits were developed and validated, and used in breeding programs. (3) An improved SDS-PAGE method was developed to separate HMW-GS and LMW-GS, and it was confirmed that quantity of protein fractions played an important role in the determination of dough properties and pan bread making quality. (4) Kernel hardness distribution and occurrence of puroindoline alleles in Chinese wheats were characterized, and seven new mutations were discovered. (5) A regional wheat quality proposal was developed and released by the Ministry of Agriculture, and significant progress was made in developing high quality cultivars. National and international networks for quality improvement were established, and three groups of quality parents were also recommended to provincial wheat breeding programs.

Key words: Common wheat , Kernel hardness , Storage protein , Molecular marker , Noodle quality

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