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Increasing grain yield in CWRS wheat while maintaining grain protein levels and baking quality

Crop Types
  • Wheat
Collaborating Locations

Summary

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.

Project Details

Principal Investigator
Dr. Pierre Hucl
Project Status
Completed
Start Date
2020
Completion Date
2023
Funding Partners
ADF, WGRF, AWC, SWDC
Total Project Cost
167709
MCA Funding
12559

Field Issues

  • Other

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