Black point formation in barley: environmental influences and quantitative trait loci

Abstract

Black point and kernel discoloration of barley both appear to occur under conditions of high humidity at grain fill. Both of these traits are likely to result from the enzymatic oxidation of phenolic compounds to quinones and the transformation of those oxidation products to brown or black pigments during high humidity. However, even though black point symptoms are quite distinct from other types of kernel discoloration, black point of barley has not previously been the sole focus of environmental studies or quantitative trait locus (QTL) analysis. We have evaluated black point tolerance in doubled haploid progeny of Alexis/Sloop and mapped QTLs on chromosomes 2H and 3H. We have also established that the occurrence of low vapour pressure deficit, high humidity, and low temperatures is associated with the formation of black point in susceptible varieties. These environmental conditions probably create a moist environment during grain development so that the developing grain cannot dry out. Stress or wounding to the embryo caused by this environment might then lead to black point formation. The results of this study will enable the use of comprehensive genetic and biochemical approaches to develop a more detailed understanding of this disorder.