Improving the baking quality of bread wheat by genomic selection in early generations.

ABSTRACT:

Key message

Genomic selection shows great promise for pre-selecting lines with superior bread baking quality in early generations, 3 years ahead of labour-intensive, time-consuming, and costly quality analysis. The genetic improvement of baking quality is one of the grand challenges in wheat breeding as the assessment of the associated traits often involves time-consuming, labour-intensive, and costly testing forcing breeders to postpone sophisticated quality tests to the very last phases of variety development. The prospect of genomic selection for complex traits like grain yield has been shown in numerous studies, and might thus be also an interesting method to select for baking quality traits. Hence, we focused in this study on the accuracy of genomic selection for laborious and

SUBMITTER: Michel S 

PROVIDER: S-EPMC5787228 | biostudies-literature | 2018 Feb

REPOSITORIES: biostudies-literature