Department of Agronomy, University of Wisconsin-Madison, Madison, WI, 53706, USA.
Dairy Forage Research Center, USDA-ARS, Madison, WI, 53706, USA.
Theor Appl Genet. 2022 Nov;135(11):4005-4027. doi: 10.1007/s00122-022-04112-0. Epub 2022 May 28.
There is an increased demand for food-grade grains grown sustainably. Hard red winter wheat has comparative advantages for organic farm rotations due to fall soil cover, weed competition, and grain yields. However, limitations of currently available cultivars such as poor disease resistance, winter hardiness, and baking quality, challenges its adoption and use. Our goal was to develop a participatory hard red winter wheat breeding program for the US Upper Midwest involving farmers, millers, and bakers. Specifically, our goals include (1) an evaluation of genotype-by-environment interaction (GEI) and genotypic stability for both agronomic and quality traits, and (2) the development of on-farm trials as well as baking and sensory evaluations of genotypes to include farmers, millers, and bakers' perspectives in the breeding process. Selection in early generations for diseases and protein content was followed by multi-environment evaluations for agronomic, disease, and quality traits in three locations during five years, on-farm evaluations, baking trials, and sensory evaluations. GEI was substantial for most traits, but no repeatable environmental conditions were significant contributors to GEI making selection for stability a critical trait. Breeding lines had similar performance in on-station and on-farm trials compared to commercial checks, but some breeding lines were more stable than the checks for agronomic, quality traits, and baking performance. These results suggest that stable lines can be developed using a participatory breeding approach under organic management. Crop improvement explicitly targeting sustainable agriculture practices for selection with farm to table participatory perspectives are critical to achieve long-term sustainable crop production. KEY MESSAGE: We describe a hard red winter wheat breeding program focused on developing genotypes adapted to organic systems in the US Upper Midwest for high-end artisan baking quality using participatory approaches.
对可持续种植的粮食的需求日益增加。由于秋季土壤覆盖、杂草竞争和谷物产量，硬质红冬小麦在有机农场轮作中具有比较优势。然而，由于目前可用品种的局限性，如抗病性差、抗寒性差和烘焙质量差，限制了其采用和使用。我们的目标是为美国中西部上部地区开发一个涉及农民、磨坊主和面包师的参与式硬质红冬小麦育种计划。具体来说，我们的目标包括：（1）评估基因型-环境互作（GEI）和农艺和品质性状的基因型稳定性；（2）开展田间试验以及烘焙和感官评价基因型，将农民、磨坊主和面包师的观点纳入育种过程。在早期世代对疾病和蛋白质含量进行选择，然后在五年内三个地点对农艺、疾病和品质性状进行多环境评估，进行田间评估、烘焙试验和感官评估。大多数性状的 GEI 都很大，但没有可重复的环境条件是 GEI 的重要贡献因素，因此选择稳定性是一个关键性状。与商业对照相比，育成系在站内和田间试验中的表现与商业对照相似，但一些育成系在农艺、品质性状和烘焙性能方面比对照更稳定。这些结果表明，使用参与式育种方法并结合从农场到餐桌的参与式观点，可以开发出稳定的品系。专门针对可持续农业实践进行选择的作物改良，对于实现长期可持续的作物生产至关重要。
要点：我们描述了一个硬质红冬小麦育种计划，该计划侧重于使用参与式方法为美国中西部上部地区开发适应有机系统的基因型，以获得高端手工烘焙质量。
