Registration of 12 soft red winter partial waxy wheat germplasms carrying one or two null alleles at the Wx loci

Abstract

AbstractPartial waxy wheat (Triticum aestivum L.) with reduced starch amylose content is potentially desirable for making bread with maintained moistness and extended shelf life and noodles with improved sensory acceptance. The USDA‐ARS developed and released 12 soft red winter (SRW) partial waxy wheat germplasms—SWQL‐K‐A‐1 (Reg. no. GP‐1077, PI 702623), SWQL‐K‐B‐1 (Reg. no. GP‐1080, PI 702626), SWQL‐K‐D‐1 (Reg. no. GP‐1082, PI 702628), SWQL‐K‐AB‐1 (Reg. no. GP‐1078, PI 702624), SWQL‐K‐AD‐1 (Reg. no. GP‐1079, PI 702625), SWQL‐K‐BD‐2 (Reg. no. GP‐1081, PI 702627), SWQL‐W‐A‐5 (Reg. no. GP‐1083, PI 702629), SWQL‐W‐B‐1 (Reg. no. GP‐1086, PI 702633), SWQL‐W‐D‐2 (Reg. no. GP‐1088, PI 702636), SWQL‐W‐AB‐4 (Reg. no. GP‐1084, PI 702630), SWQL‐W‐AD‐2 (Reg. no. GP‐1085, PI 702631), and SWQL‐W‐BD‐1 (Reg. no. GP‐1087, PI 702634)—by the introgression of one or two null alleles at the Wx loci from a soft spring waxy wheat germplasm to two SRW wheat cultivars. Twelve partial waxy wheat germplasms were selected from backcross‐four or backcross‐five derivatives of SRW wheat cultivars ‘Kristy’ and ‘Wilson’ (99ID490/5*Kristy and 99ID490/6*Wilson, respectively) by marker‐assisted selection. The kernel hardness of partial waxy wheat germplasms in Kristy and Wilson backgrounds ranged from 62.7 to 64.3 and from 28.4 to 31.7, respectively, whereas that of the corresponding wild type was 58.6 and 30.3, respectively. Amylose contents of isolated starches ranged from 23.9% to 25.8% in single‐null partial waxy wheat germplasms, from 18.4% to 24.3% in double‐null partial waxy wheat germplasms, and from 26.8% to 27.1% in parents and wild types. These partial waxy wheat germplasms would be useful for the development of SRW partial waxy wheat cultivars adapted to the eastern region of the United States and extending the use of SRW wheat in products that require a reduced starch amylose content.