Plant Breeding and Genetics Section, School of Integrative Plant Sciences, Cornell University, Ithaca, NY, 14853, USA.
USDA-ARS - Cereal Crops Research Unit, 502 Walnut St, Madison, WI, 53726, USA.
Theor Appl Genet. 2023 Mar 13;136(3):59. doi: 10.1007/s00122-023-04257-6.
Malt for craft "all-malt" brewing can have high quality, PHS resistance, and malted in normal timeframes. Canadian style adjunct malt is associated with PHS susceptibility. Expansion of malting barley production into non-traditional growing regions and erratic weather has increased the demand for preharvest sprouting (PHS) resistant, high quality malting barley cultivars. This is hindered by the relatively unknown relationships between PHS resistance and malting quality. Here we present a three-year study of malting quality and germination at different after-ripening durations post physiological maturity. Malting quality traits alpha amylase (AA) and free amino nitrogen (FAN) and germination rate at six days post PM shared a common association with a SNP in HvMKK3 on chromosome 5H in the Seed Dormancy 2 (SD2) region responsible for PHS susceptibility. Soluble protein (SP) and soluble over total protein (S/T) both shared a common association with a marker in the SD2 region. Significant genetic correlations between PHS resistance and the malting quality traits AA, FAN, SP, S/T were detected across and within HvMKK3 allele groups. High adjunct malt quality was related to PHS susceptibility. Selection for PHS resistance led to a correlated response in malting quality traits. Results strongly suggest pleiotropy of HvMKK3 on malting quality traits and that the classic "Canadian-style" malt is caused by a PHS susceptible allele of HvMKK3. PHS susceptibility appears to benefit the production of malt intended for adjunct brewing, while PHS resistance is compatible with all-malt brewing specifications. Here we present our analysis on the effect of combining complexly inherited and correlated traits with contrasting goals to inform breeding practice in malting barley, the general principles of which can be extended to other breeding programs.
用于工艺“全麦芽”酿造的麦芽可以具有高质量、耐 PH 发芽和正常的制麦时间。加拿大风格辅料麦芽与 PH 发芽敏感性有关。扩大麦芽大麦生产到非传统种植地区和不稳定的天气增加了对耐 PH 发芽、高质量制麦大麦品种的需求。这受到 PH 发芽抗性和制麦质量之间相对未知关系的阻碍。在这里，我们进行了一项为期三年的研究，研究了不同后熟时间对生理成熟后发芽和发芽的制麦质量。制麦质量特性α-淀粉酶（AA）和游离氨基酸氮（FAN）以及 PM 后 6 天的发芽率与负责 PH 发芽敏感性的第 5H 染色体 SD2 区 HvMKK3 上的 SNP 共享一个共同的关联。可溶性蛋白（SP）和可溶性蛋白/总蛋白（S/T）都与 SD2 区域内的一个标记物共享一个共同的关联。在 HvMKK3 等位基因组内和组间均检测到 PH 发芽抗性与制麦质量特性 AA、FAN、SP、S/T 之间存在显著的遗传相关性。耐 PH 发芽与辅料麦芽质量高有关。对 PH 发芽抗性的选择导致了制麦质量特性的相关反应。结果强烈表明 HvMKK3 对制麦质量特性的多效性，并且经典的“加拿大风格”麦芽是由 HvMKK3 的 PH 发芽敏感等位基因引起的。PH 发芽敏感性似乎有利于用于辅料酿造的麦芽的生产，而 PH 发芽抗性与全麦芽酿造规格兼容。在这里，我们介绍了我们对将复杂遗传和相关性状与具有不同目标相结合的分析，以指导制麦大麦的育种实践，其一般原则可以扩展到其他育种计划。
