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Wheat quality improvement in China: Progress and prospects

文献类型： 会议论文

第一作者： Z.H.He

作者： Z.H.He 1 ; X.C.Xia 2 ; Y.Zhang 1 ; X.M.Chen 1 ;

作者机构： 1.Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences(CAAS), 12 Zhongguancun South Street, Beijing 100081, China

2.CIMMYT China Office, C/O CAAS, 12Zhongguancun South Street, Beijing 100081, China

会议名称： International gluten workshop

主办单位：

页码： 85-90

摘要： Genetic improvement of wheat quality in China was initiated in the 1980s and significant progress was made in three aspects during the last ten years: (1) Standardized laboratory testing and evaluation methods were established for traditional Chinese noodles, and three key traits responsible for noodle quality were identified.(2) A comparative genomics approach was employed to understand the allelic variations at loci for low molecular weight glutenin subunits (LMW-GS) and for traits associated with color for various products; 33 functional markers were developed and validated.Conventional quality testing and molecular markers were used to characterize major Chinese wheat varieties.(3) Improved varieties with excellent pan bread-making quality and noodle quality were released and sown on large areas.Development of new varieties with high yield potential, excellent quality, and broad adaptation remains a challenge, but it is expected that more markers and new technologies will be used in breeding programs.

分类号： TS213

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