Chromosomal Control of Flour Properties in Three Substitution Sets of Common Wheat (Triticum aestvum L.)1
- 1 January 1968
- journal article
- research article
- Published by Wiley in Crop Science
- Vol. 8 (1) , 81-82
- https://doi.org/10.2135/cropsci1968.0011183x000800010023x
Abstract
Three sets of hard red spring wheat substitution lines were subjected to milling and baking tests. The variety 'Chinese Spring' was used as the common genetic background and the donor varieties were 'Thatcher', 'Hope', and 'Timstein'. In the Thatcher set only chromosome 2A changed any of the properties evaluated. Eleven Hope chromosomes produced some changes with major effects in baking attributed to 2B. Sixteen Timstein chromosomes resulted in altered flour properties with 3B and 6B being the most important.This publication has 3 references indexed in Scilit:
- Comparison of the Chromosome Substitution and Monosomic Methods for Wheat Quality Studies1Crop Science, 1966
- THE ALLOCATION OF THE CHROMOSOMES OF TRITICUM AESTIVUM TO THE A AND B GENOMES AND EVIDENCE ON GENOME STRUCTURECanadian Journal of Genetics and Cytology, 1966
- Chromosomal Location of Genes for Flour Quality in the Wheat Variety ‘Cheyenne’ Using Substitution Lines1Crop Science, 1966