Novel quantitative trait loci for low grain cadmium concentration in common wheat (Triticum aestivum L.).

Cadmium (Cd) is as an extremely toxic metal that can contaminate agricultural soils. To reduce the risk of Cd intake in food cereals, the development of cultivars with low grain Cd concentration (GCC) is an effective countermeasure. We analyzed quantitative trait loci (QTLs) for GCC in a doubled haploid (DH) common wheat (Triticum aestivum L.) population derived from 'Chugoku 165' (low GCC) × 'Chukei 10-22' (high GCC). We found novel loci for low GCC on the short arm of chromosome 4B and on the long arm of chromosome 6B. These QTLs accounted for 9.4%-25.4% (4B) and 9.0%-17.8% (6B) of the phenotypic variance in the DH population. An association analysis with 43 cultivars identified 3 loci at these QTLs: QCdc.4B-kita, QCdc.6B-kita1, and QCdc.6B-kita2. In contrast to durum wheat and barley, no QTL was detected on the chromosomes of homeologous group 5 for heavy metal P1B-type ATPase 3. These results will contribute to marker-assisted selection for low GCC in breeding of common wheat.

Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic Backgrounds.

A recently developed wheat variety, known as 5-5 wheat, which has inactive GBSSI-B1, GBSSI-D1, SSIIa-B1, and SSIIa-D1 isozymes, accumulates a novel type of starch, affecting bread texture and leading to reduction in bread staling. These properties are potentially useful for commercial bakery products; thus, the 5-5 genotype represents a new resource for wheat breeding. In this study, the 5-5 alleles were backcrossed into the hard wheat variety "Minaminokaori" and the soft wheat variety "Shirogane-Komugi", which are both leading Japanese wheat varieties. In comparison to their parental varieties, the two 5-5 near-isogenic lines (NILs) showed a decrease in amylose levels, an increase in the proportion of short chains of amylopectin, a lower gelatinization temperature and enthalpy change, a higher peak viscosity and breakdown viscosity as measured by a Rapid Visco Analyzer, a reduced retrogradation rate, and an increase in grain hardness. Importantly, the 5-5 NILs also showed lower bread crumb firmness and reduced hardening after storage for 2 days at either 20 °C or 7 °C. Considering the results obtained here along with those from the original line, it is clear that the 5-5 genotype can generate specific changes in starch characteristics and staling regardless of its genetic background. Thus, we renamed the 5-5 wheat lines "Slow Staling" (SS) wheat. As expected, our results indicated that the hard wheat SS NIL was more suitable for bread-making. On the other hand, we found that white salted noodle made with the SS NIL of the soft wheat variety had a relatively shorter cooking time, a softer texture, and a reduction in textural changes during storage, all of which are potentially useful for noodle manufacturers.