State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, 70599, Stuttgart, Germany.
Senior Research Lead Biostatistics and Data Science, KWS Saat SE & Co. KGaA, Grimsehlstr. 31, 37574, Einbeck, Germany.
Theor Appl Genet. 2022 Apr;135(4):1131-1141. doi: 10.1007/s00122-022-04039-6. Epub 2022 Feb 3.
Heterosis effects for dough quality and baking volume were close to zero. However, hybrids have a higher grain yield at a given level of bread making quality compared to their parental lines. Bread wheat cultivars have been selected according to numerous quality traits to fulfill the requirements of the bread making industry. These include beside protein content and quality also rheological traits and baking volume. We evaluated 35 male and 73 female lines and 119 of their single-cross hybrids at three different locations for grain yield, protein content, sedimentation value, extensograph traits and baking volume. No significant differences (p < 0.05) were found in the mean comparisons of males, females and hybrids, except for higher grain yield and lower protein content in the hybrids. Mid-parent and better-parent heterosis values were close to zero and slightly negative, respectively, for baking volume and extensograph traits. However, the majority of heterosis values resulted in the finding that hybrids had higher grain yield than lines for a given level of baking volume, sedimentation value or energy value of extensograph. Due to the high correlation with the mid-parent values (r > 0.70), an initial prediction of hybrid performance based on line per se performance for protein content, sedimentation value, most traits of the extensograph and baking volume is possible. The low variance due to specific combining ability effects for most quality traits points toward an additive gene action requires quality selection within both heterotic groups. Consequently, hybrid wheat can combine high grain yield with high bread making quality. However, the future use of wheat hybrids strongly depends on the establishment of a cost-efficient and reliable seed production system.
杂种优势在面团质量和烘焙体积方面接近为零。然而，与亲本相比，杂种在一定的面包制作质量水平下具有更高的籽粒产量。面包小麦品种根据众多品质特性进行了选择，以满足面包制作行业的要求。这些特性除了蛋白质含量和质量外，还包括流变学特性和烘焙体积。我们在三个不同地点评估了 35 个雄性和 73 个雌性品系及其 119 个单交杂种的籽粒产量、蛋白质含量、沉淀值、拉伸仪特性和烘焙体积。除了杂种的籽粒产量更高和蛋白质含量更低外，雄性、雌性和杂种的平均值比较没有发现显著差异（p<0.05）。中亲优势和超亲优势值对于烘焙体积和拉伸仪特性接近为零，略微为负。然而，大多数杂种优势值表明，对于给定的烘焙体积、沉淀值或拉伸仪能量值，杂种的籽粒产量高于品系。由于与中亲值的高度相关性（r>0.70），可以根据蛋白质含量、沉淀值、拉伸仪的大多数特性和烘焙体积的品系本身表现来初步预测杂种的表现。大多数品质特性的特殊配合力效应的方差较低表明需要在杂种群体中进行质量选择。因此，杂交小麦可以将高籽粒产量与高面包制作质量结合起来。然而，小麦杂种的未来使用强烈依赖于建立一个具有成本效益和可靠的种子生产系统。
