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Article

Improving the baking quality of bread wheat by genomic selection in early generations.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 Feb 2018

Michel Sebastian, Kummer Christian, Gallee Martin, Hellinger Jakob, Ametz Christian, Akgöl Batuhan, Epure Doru, Güngör Huseyin, Löschenberger Franziska, Buerstmayr Hermann

Abstract excerpt

KEY MESSAGE: Genomic selection shows great promise for pre-selecting lines with superior bread baking quality in early generations, 3 years ahead of labour-intensive, time-consuming, and costly quality analysis. The genetic improvement of baking quality is one of the grand challenges in wheat breeding as the assessment of the associated traits often involves time-consuming, labour-intensive, and costly testing...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Source

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Identifiers

PMID: 29063161
DOI: 10.1007/s00122-017-2998-x
PMCID: PMC5787228

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