The bread-making quality traits of bread wheat underlie into genetic make-up of a variety and are influenced by environmental factors and their interaction. Identifying QTL that control bread-making traits in wheat under heat stress may help to develop cultivars that are improved for those traits. Two doubled haploid (DH) populations (Yecora Rojo × Ksu106 and Klasic × Ksu105) were used to identify QTL for eight bread-making traits in wheat under heat stress. The phenotyping of bread-making traits was performed under normal and heat stress conditions in Al-Qassim and Riyadh locations, Saudi Arabia. Single nucleotide polymorphism (SNP) markers have been used to determine the number of QTLs controlling the bread-making traits. The genetic analysis of bread-making traits showed considerable variation for measurable traits with transgressive segregation under normal and heat stress conditions in both locations. A total of 60 QTL explained 10–22% of phenotypic variation in the population (Klassic × KSU105). In the population (Yecora Rojo × KSU106), the 98 QTL explained 10–23% of phenotypic variation. In the population (Klassic × KSU105), eleven co-located QTLs were identified on chromosomes 2A, 3A, 3D, 5B and5D. The BBS QTL under heat stress co-located with QTLs for BCC and BSY under heat stress and normal conditions, respectively, in Riyadh location. Nineteen QTL clusters were identified on chromosomes 1D, 2A, 2B, 2D, 3B, 3D, 4A, 4D, 5A, 5B, 6A, 7A and 7D based on Map 2 in the population (Yecora Rojo × KSU106). Interestingly, one locus (JD_c4438_839) on the chromosome 5D was identified in both populations and was considered stable QTL. This locus was associated with QLFV.hs and QSLFV.hs in the population (Klassic × KSU105) and QLFW.n in the population (Yecora Rojo × KSU106). The finding of SNP marker (JD_c4438_839) has an important significant for marker-assisted selection of bread-making quality traits under heat stress.

中文翻译：

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热胁迫下春小麦面包制作品质性状相关基因分型测序标签的鉴定

面包小麦的面包制作品质性状是品种遗传构成的基础，并受环境因素及其相互作用的影响。确定在热应激下控制小麦面包制作性状的 QTL 可能有助于开发针对这些性状进行改进的品种。两个双单倍体 (DH) 种群（Yecora Rojo × Ksu106 和 Klasic × Ksu105）用于鉴定热胁迫下小麦 8 个面包制作性状的 QTL。在沙特阿拉伯的 Al-Qassim 和 Riyadh 地区，在正常和热应激条件下进行了面包制作性状的表型分析。单核苷酸多态性 (SNP) 标记已被用于确定控制面包制作性状的 QTL 数量。面包制作性状的遗传分析显示，在正常和热应激条件下，两个地点的可测量性状具有相当大的差异，并具有海侵分离。总共 60 个 QTL 解释了群体中 10-22% 的表型变异（Klassic × KSU105）。在群体 (Yecora Rojo × KSU106) 中，98 QTL 解释了 10-23% 的表型变异。在群体（Klassic × KSU105）中，在染色体 2A、3A、3D、5B 和 5D 上鉴定出 11 个共同定位的 QTL。热胁迫下的 BBS QTL 与 BCC 和 BSY 在热胁迫和正常条件下的 QTL 分别位于利雅得位置。基于群体中的 Map 2 (Yecora Rojo × KSU106)，在染色体 1D、2A、2B、2D、3B、3D、4A、4D、5A、5B、6A、7A 和 7D 上鉴定了 19 个 QTL 簇。有趣的是，在两个种群中都鉴定了染色体 5D 上的一个位点 (JD_c4438_839)，并被认为是稳定的 QTL。该基因座与群体 (Klassic × KSU105) 中的 QLFV.hs 和 QSLFV.hs 以及群体 (Yecora Rojo × KSU106) 中的 QLFW.n 相关。SNP标记（JD_c4438_839）的发现对于热胁迫下面包制作品质性状的标记辅助选择具有重要意义。