UTILIZATION OF SODIUM HYDROXIDE TO ASSESS KERNEL COLOR AND ITS INHERITANCE IN ELEVEN SPRING WHEAT VARIETIES

Abstract

White kernel color in wheat (Triticum aestivum L.) is preferred for the principal foods made from wheat in some countries. In general white-kernelled wheats have a shorter dormancy period than red-kernelled wheats and, therefore, are subject to greater levels of preharvest sprouting damage caused by wet weather. In many countries kernel color serves as the basis for segregating grain into classes. Kernel coat color is controlled by up to three genes. The objective of this study was to investigate the effectiveness of a sodium hydroxide solution (NaOH) to enhance kernel color and thereby to facilitate distinguishing between red colored kernels and white ones in wheat populations segregating for kernel color. Six two-way crosses, with five of them made in reciprocal, a single backcross and a three-way cross were made to produce populations segregating for kernel color. A one-molar NaOH solution with 0.1% surfactant was applied to kernels of parents, F1, and several segregating generations. Kernel color reaction to NaOH was under maternal inheritance. The intensity of kernel color reaction to NaOH tended to be related to the number of genes for kernel color.Key words: Triticum aestivum, kernel color, sodium hydroxide, inheritance