Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat.

ABSTRACT:

Key message

Simultaneous genomic selection for grain yield, protein content and dough rheological traits enables the development of resource-use efficient varieties that combine superior yield potential with comparably high end-use quality. Selecting simultaneously for grain yield and baking quality is a major challenge in wheat breeding, and several concepts like grain protein deviations have been developed for shifting the undesirable negative correlation between both traits. The protein quality is, however, not considered in these concepts, although it is an important aspect and might facilitate the selection of genotypes that use available resources more efficiently with respect to the quantity and quality of the final end products. A population of 480 lines from an applied whe

SUBMITTER: Michel S 

PROVIDER: S-EPMC6763414 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature