Genome-Wide Association Analysis of Freezing Tolerance and Winter Hardiness in Winter Wheat of Nordic Origin.

Climate change and global food security efforts are driving the need for adaptable crops in higher latitude temperate regions. To achieve this, traits linked with winter hardiness must be introduced in winter-type crops. Here, we evaluated the freezing tolerance (FT) of a panel of 160 winter wheat genotypes of Nordic origin under controlled conditions and compared the data with the winter hardiness of 74 of these genotypes from a total of five field trials at two locations in Norway. Germplasm with high FT was identified, and significant differences in FT were detected based on country of origin, release years, and culton type. FT measurements under controlled conditions significantly correlated with overwintering survival scores in the field (r ≤ 0.61) and were shown to be a reliable complementary high-throughput method for FT evaluation. Genome-wide association studies (GWAS) revealed five single nucleotide polymorphism (SNP) markers associated with FT under controlled conditions mapped to chromosomes 2A, 2B, 5A, 5B, and 7A. Field trials yielded 11 significant SNP markers located within or near genes, mapped to chromosomes 2B, 3B, 4A, 5B, 6B, and 7D. Candidate genes identified in this study can be introduced into the breeding programs of winter wheat in the Nordic region.

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.

Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log10 CFU/g, respectively).

Comparison Study of Nontreated and Fermented Wheat Varieties 'Ada', 'Sarta', and New Breed Blue and Purple Wheat Lines Wholemeal Flour.

The aim of this study was to analyze and compare the acidity, microbiological, and chromaticity parameters; fatty acid (FA) and volatile compound (VC) profiles; and biogenic amine (BA), macro- and microelement, and mycotoxin concentrations in nontreated 'Ada', 'Sarta', and new breed blue (DS8472-5) and purple (DS8526-2) wheat lines wholemeal (WW) with those fermented with lactic acid bacteria (LAB) possessing antimicrobial/antifungal properties, isolated from spontaneous sourdough: Pediococcus acidilactici-LUHS29, Liquorilactobacillus uvarum-LUHS245, Lactiplantibacillus plantarum-LUHS122). All the fermented WW showed >8.0 log10 CFU/g of LAB count, and the type of LAB was a significant factor in the WW acidity parameters. Phenylethylamine was the predominant BA in WW, and the wheat variety (WV), the type of LAB, and their interaction were significant factors on the BA formation. Despite the fact that some differences in trace element concentrations in WW were obtained, in most of the cases fermentation was not a significant factor in their content. The main FAs in WW were palmitic acid, all-cis,trans-octadecenoic acid, and linoleic acid. Fermented WW showed a more diverse VC profile; however, the influence of fermentation on deoxynivalenol in WW was varied. Finally, further studies are needed to indicate the technological parameters that would be the most effective for each WV, including the lowest BA formation and mycotoxin degradation.

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems.

Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to advanced non-waxy cultivars. In this study, we compared waxy ('Eldija', 'Sarta') and non-waxy ('Skagen', 'Suleva DS') winter wheat cultivars grown under high and low-input farming systems over two cropping seasons by evaluating their yield and grain quality, including flour, dough, and starch physicochemical properties. The yield of waxy cv. 'Sarta' was significantly lower compared to the non-waxy cultivars across all trials; however, waxy cv. 'Eldija' had a similar yield as non-waxy cultivars (except under high-input conditions cv. 'Skagen'). Moreover, no significant differences were observed between protein and gluten content of waxy and non-waxy cultivars. Low amylose content typical for waxy wheat cultivars highly correlated (r ≥ 0.8) with lower falling number, flour yield and sedimentation values, lower nitrogen % used for grain, higher flour water absorption and flour particle size index. In general, properties dependent on starch structure demonstrated consistent and significant differences between both starch types. The prevailing heat waves during the grain filling period decreased grain test weight but increased protein and gluten content and caused gluten to be weaker. Dough development time at these conditions became longer, dough softening lowered and starch content decreased, but A-starch, starch peak and final viscosity values increased. Low-input farming had a negative effect on grain yield, grain nitrogen uptake and grain test weight but increased phosphorus content in grain. The unique dough mixing properties of waxy cultivar 'Eldija' suggest that it could be used in mixtures along with non-waxy wheat for dough quality improvement.

Genome-Wide Association Analysis and Genomic Prediction for Adult-Plant Resistance to Septoria Tritici Blotch and Powdery Mildew in Winter Wheat.

Septoria tritici blotch (STB) caused by the fungal pathogen Zymoseptoria tritici and powdery mildew (PM) caused by Blumeria graminis f.sp tritici (Bgt) are among the forefront foliar diseases of wheat that lead to a significant loss of grain yield and quality. Resistance breeding aimed at developing varieties with inherent resistance to STB and PM diseases has been the most sustainable and environment-friendly approach. In this study, 175 winter wheat landraces and historical cultivars originated from the Nordic region were evaluated for adult-plant resistance (APR) to STB and PM in Denmark, Estonia, Lithuania, and Sweden. Genome-wide association study (GWAS) and genomic prediction (GP) were performed based on the adult-plant response to STB and PM in field conditions using 7,401 single-nucleotide polymorphism (SNP) markers generated by 20K SNP chip. Genotype-by-environment interaction was significant for both disease scores. GWAS detected stable and environment-specific quantitative trait locis (QTLs) on chromosomes 1A, 1B, 1D, 2B, 3B, 4A, 5A, 6A, and 6B for STB and 2A, 2D, 3A, 4B, 5A, 6B, 7A, and 7B for PM adult-plant disease resistance. GP accuracy was improved when assisted with QTL from GWAS as a fixed effect. The GWAS-assisted GP accuracy ranged within 0.53-0.75 and 0.36-0.83 for STB and PM, respectively, across the tested environments. This study highlights that landraces and historical cultivars are a valuable source of APR to STB and PM. Such germplasm could be used to identify and introgress novel resistance genes to modern breeding lines.

Characterization of Pyrenophora tritici-repentis (Tan Spot of Wheat) Races in Baltic States and Romania.

Tan spot, caused by the fungus Pyrenophora triticirepentis, is economically important foliar disease in Latvia, Lithuania, and Romania; however, race structure from Baltic States and Romania is not known. In this study, we performed genotypic and phenotypic race characterization of a large collection of P. triticirepentis isolates from these countries to determine race structure and utilize this information for better disease management and breeding wheat for tan spot resistance. We characterized 231 single spore isolates from Latvia (n = 15), Lithuania (n = 107), and Romania (n = 109) for Ptr ToxA and Ptr ToxB genes using two genes specific primers. A subset (139) of 231 isolates were further characterized for their race structure by inoculating them individually on tan spot wheat differentials set. Majority (83%) of the 231 isolates amplified Ptr ToxA gene suggesting prevalence of race 1 and 2. Further, phenotypic characterization of 139 isolates also showed wide prevalence of races 1 (68%), 2 (8%), 3 (11%), and 4 (5%) were also identified from Baltic States as well as Romania. Eighteen of the isolates (13%) did not seem to be of any of the eight known races as they lacked Ptr ToxA gene but they behaved like either race 1 or race 2, suggesting possibility of novel toxins in these isolates as their virulence tools.