Analysis of bread-making quality of Iranian bread wheat cultivars, containing wheat-rye translocation (1BL.1RS), using STS specific markers

The role of high molecular weight subunits of glutenin in determining the bread-making quality of bread wheat (Triticum aestivum L.) has caused their evaluation in storage proteins to be converted one of the most important goals for the breeders. The chromosomal arm 1RS of rye (Secale cereale L.) carries genes for resistance to pests and pathogens that leads to the stability of wheat grain yield, however the 1RS arm has a negative effect on bread-making quality. In the current study, the quality scores were determined in 14 Iranian wheat cultivars, containing the 1BL.1RS wheat-rye chromosome translocation, using specific STS markers, then quality scores were adjusted due to the presence of 1BL.1RS translocation. Adjusted quality scores of cultivars were between five to seven. Moghan 3, Arta and B.C. Roshan (Winter) with the adjusted quality score of seven, had the highest score, and Mahdavi, Dez, MV17, Shirodi, Vee/Nac, Star and Rasad with the adjusted quality score of five, had the lowest score. Iranian commercial cultivar of wheat, carrying the 1BL.1RS translocation, using desirable glutenin subunits is able to partly compensate the negative effects of 1BL.1RS translocation on the flour quality and has a medum quality score. In breeding programs, it is suggested that the possible presence of rye chromosome arm 1RS in wheat genetic background and its negative effects on the flour quality should be considered because is preventing the achievement of false positive results by breeders.