CONICET | Buscador de Institutos y Recursos Humanos

Abstract Bright yellow color, Wrmness and low cooking loss are important factors for the production of good-quality pasta products. However, the genetic factors underlying those traits are still poorly understood. To Wll this gap we developed a population of 93 recombinant inbred lines (RIL) from the cross between experimental line UC1113 (intermediate pasta quality) with the cultivar Kofa (excellent pasta quality). A total of 269 markers, including 23 SNP markers, were arranged on 14 linkage groups covering a total length of 2,140 cM. Samples from each RIL fromBright yellow color, Wrmness and low cooking loss are important factors for the production of good-quality pasta products. However, the genetic factors underlying those traits are still poorly understood. To Wll this gap we developed a population of 93 recombinant inbred lines (RIL) from the cross between experimental line UC1113 (intermediate pasta quality) with the cultivar Kofa (excellent pasta quality). A total of 269 markers, including 23 SNP markers, were arranged on 14 linkage groups covering a total length of 2,140 cM. Samples from each RIL fromWll this gap we developed a population of 93 recombinant inbred lines (RIL) from the cross between experimental line UC1113 (intermediate pasta quality) with the cultivar Kofa (excellent pasta quality). A total of 269 markers, including 23 SNP markers, were arranged on 14 linkage groups covering a total length of 2,140 cM. Samples from each RIL from Wve diVerent environments were used for complete pasta quality testing and the results from each year were used for QTL analyses. The combined eVect of diVerent loci, environment and their interactions were analyzed using factorial ANOVAs for each trait. We identiWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in theve diVerent environments were used for complete pasta quality testing and the results from each year were used for QTL analyses. The combined eVect of diVerent loci, environment and their interactions were analyzed using factorial ANOVAs for each trait. We identiWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in theVect of diVerent loci, environment and their interactions were analyzed using factorial ANOVAs for each trait. We identiWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in theWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in the Lpx-B1.1 lipoxygenase locus, suggesting that it was associated with pigment degradation during pasta processing. The 7B QTL for pasta color was linked to the Phytoene synthase 1 (Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussedlipoxygenase locus, suggesting that it was associated with pigment degradation during pasta processing. The 7B QTL for pasta color was linked to the Phytoene synthase 1 (Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussedPhytoene synthase 1 (Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussed(Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussedVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussedWrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussedR < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussedVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussed