Quantitative trait loci for sensory and textural properties of Chinese white noodles from a population of recombinant inbred lines of winter wheat

Abstract

In this paper, we detected quantitative trait loci (QTLs) for two of the most important quality factors of Chinese white noodles (CWN), sensory quality and textural properties, using a recombinant inbred line (RIL) population containing 184 lines derived from the cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Twenty-six QTLs for eight sensory quality traits were identified on chromosomes 1A, 2A, 3A, 4A, 5A, 6A, 2B, 3B 4B, 5B, 6B 7B, 2D, 4D, 5D and 6D that explained 7.0–16.84% of the phenotypic variance. Fourteen QTLs associated with textural quality traits were identified on chromosomes 1B, 2D, 3A, 3B, 4A, 5B, 5D and 7D that explained 5.94–13.15% of the phenotypic variance. Six QTLs associated with hardness, adhesiveness, cohesiveness, gumminess, resilience and appearance were mapped to chromosome 4A, indicating that this chromosome was important for textural and sensory properties of CWN. This study furthers understanding of the genetic basis for sensory quality and textural properties of CWN and provides the basis for gene mapping of these traits.