Increasing grain yield in CWRS wheat while maintaining grain protein levels and baking quality
Crop Types
- Wheat
Collaborating Locations
University of SaskatchewanSummary
The benchmark information generated by this project will address the feasibility of achieving simultaneous genetic improvement in grain yield and baking quality-related traits in order to develop more resource-use efficient varieties.
Key Takeaways
-The high protein gene used reduced grain yield in a CWRS wheat genetic background (undesirable outcome).
-Stacking the high protein gene with a strong gluten gene allowed them to develop lines with strong gluten characteristics while increasing the protein content (desirable outcome).
-They were able to transfer a protein subunit associated with improved baking quality from einkorn wheat to spring wheat (desirable outcome).
-the yield penalty associated with Gpc-B1 may be a barrier to its wider adoption in the development of higher-yielding CWRS wheat germplasm.
Related Production Resources
Manitoba Crop Alliance’s production resources provide reliable agronomic information based on the latest research. Our resources have been developed to help farmers make productive and sustainable decisions on their farms throughout the growing season.
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Project Details
Field Issues
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