Monday, November 5, 2007 - 9:45 AM
55-2
Genetic Improvement of Chinese Noodle Quality by Combination of Conventional Testing and Molecular Markers.
Zhonghu He, CIMMYT, No. 12 Zhongguancun South Street, Beijing, 100081, CHINA, Xianchun Xia, CHINA, Inst. of Crop Breeding, Chinese Academy of Agricultural Sciences, Zhongguancun South Street 12, Beijing, 100081, CHINA, and Yan Zhang, Institute of Crop Science,Chinese Academy of Agricultural Sciences, No 12 Zhongguancun South Street, Beijing,China, Beijing, China.
Noodle is the major wheat products consumed in China. A standardized laboratory testing procedure and a new scoring system were developed for noodle quality evaluation. Major traits affecting noodle quality were identified, i.e., gluten strength, starch viscosity, grain hardness, protein content, and flour color associated traits. Molecular markers such as Glu-A3d and Glu-B3d (gluten quality), Wx-7A (starch viscosity), Pinb-D1b (grain hardness), PPO 18 and PPO 29 (discoloration) and Psy-7A and Psy-7B, were developed and validated. Jinmai 20 and Yumai 34 are leading cultivars characterized with high yield potential, outstanding noodle quality, and broad adaptation.