Person: Desen Wang
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Desen Wang
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Desen Wang
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- Identification of genetic loci for grain yield-related traits in the wheat population Zhongmai 578/Jimai 22(Elsevier B.V., 2023) Dan Liu; Dehui Zhao; Jian qi Zeng; Rabiu Sani Shawai; Jingyang Tong; Ming Li; Fa-Ji Li; Shuo Zhou; Wen-li Hu; Xianchun Xia; Yubing Tian; Qian Zhu; Chunping Wang; Desen Wang; He Zhonghu; Jindong Liu; Yong Zhang
Publication - Variation of pentosans and solvent retention capacities in wheat genotypes and their relationship with processing quality(Institute of Crop Sciences, 2005) Qian Sen-he; Yan Zhang; Desen Wang; He Zhonghu; Zhang Qi-Jun; Yao Da-Nian
Publication - Pan bread and steamed bread qualities of novel-released cultivars in northern winter wheat region of China(Institute of Crop Sciences, 2018) Dehui Zhao; Yong Zhang; Desen Wang; Huang Ling; Xinmin Chen; Yonggui Xiao; Yan Jun; Zhang, Y.; He ZhonghuThis study aimed at understanding the quality characters of newly released winter wheat cultivars and providing essential data to wheat breeding. Fifty-two improved cultivars from the Northern Winter Wheat Region of China, together with six exotic cultivars with high pan bread quality, were planted Gaoyi of Hebei province and Jining of Shandong province in the 2013–2014 and 2014–2015 cropping seasons to investigate Farinograph and Extensograph parameters, pan bread and steamed bread qualities, and their associations with the quantity of protein fractions. Most cultivars were characterized with strong gluten and Farinograph stability > 7 min. Large variations were observed in gluten strength and processing qualities of pan bread and steamed bread. Five cultivars, CA0493, Shiluan 02-1, 12-Pin-404, Xinmai 26, and Karl, had good pan bread quality. Shiluan 02-1 and Karl also had good steamed bread quality, suggesting that they can be used in quality breeding with dual purposes. Extensograph parameters, especially extensibility, play an important role in determining pan bread quality of strong-gluten wheat. SDS-unextractable polymeric protein content is an efficient parameter to screen pan bread quality because of its positive correlations with gluten and pan bread qualities (P < 0.05).
Publication - Molecular mapping of reduced plant height gene Rht24 in bread wheat(Frontiers, 2017) Xiuling Tian; Weie Wen; Li Xie; Luping Fu; Dengan Xu; Chao Fu; Desen Wang; Xinmin Chen; Xianchun Xia; Quanjia Chen; He Zhonghu; Shuanghe CaoHeight is an important trait related to plant architecture and yield potential in bread wheat (Triticum aestivum L.). We previously identified a major quantitative trait locus QPH.caas-6A flanked by simple sequence repeat markers Xbarc103 and Xwmc256 that reduced height by 8.0–10.4%. Here QPH.caas-6A, designated as Rht24, was confirmed using recombinant inbred lines (RILs) derived from a Jingdong 8/Aikang 58 cross. The target sequences of Xbarc103 and Xwmc256 were used as queries to BLAST against International Wheat Genome Sequence Consortium database and hit a super scaffold of approximately 208 Mb. Based on gene annotation of the scaffold, three gene-specific markers were developed to genotype the RILs, and Rht24 was narrowed to a 1.85 cM interval between TaAP2 and TaFAR. In addition, three single nucleotide polymorphism (SNP) markers linked to Rht24 were identified from SNP chip-based screening in combination with bulked segregant analysis. The allelic efficacy of Rht24 was validated in 242 elite wheat varieties using TaAP2 and TaFAR markers. These showed a significant association between genotypes and plant height. Rht24 reduced plant height by an average of 6.0–7.9 cm across environments and were significantly associated with an increased TGW of 2.0–3.4 g. The findings indicate that Rht24 is a common dwarfing gene in wheat breeding, and TaAP2 and TaFAR can be used for marker-assisted selection.
Publication - Characteristics and evaluation parameters associated with cooking quality of Chinese fresh noodle(Institute of Crop Sciences, 2012) Zhang, Y.; Yan Jun; Yonggui Xiao; Desen Wang; He ZhonghuNoodle cooking quality plays an important role in assessing processing quality of Chinese fresh noodle. Forty-six Chinese wheat cultivars and advanced lines from the Northern Plain and the Huang-Huai River Valleys Winter Wheat Regions were used to determine the relationship between wheat quality characters and evaluation parameters of Chinese fresh noodle cooking quality including total organic matter (TOM), cooking losses, water sorption, and noodle stickiness. The results indicated that large variations were observed in milling quality, dough rheology characteristics, starch properties, and noodle cooking quality parameters including TOM value, cooking losses, and noodle stickiness. Extensogram energy and maximum resistance contributed negatively to TOM value, with correlation coefficients of -0.66 (P<0.01) and -0.56 (P<0.01), respectively. Correlation coefficients between Farinogram stability, Extensogram energy and maximum resistance and cooked noodle weights with optimal cooking (6 min) and overcooking (10 min) ranged from -0.55 to -0.63 (P<0.01). Farinogram mixing tolerance index was significantly and positively correlated with cooked noodle weights for 6min and 10min, with correlation coefficients of 0.67 (P<0.01) and 0.69 (P<0.01), respectively. Starch pasting temperature was significantly and positively correlated with cooked noodle weights for 10 min (r = 0.60, P<0.01). This suggested that increased flour protein content and dough gluten strength contributed positively to noodle cooking quality, flour protein property was the major factor in determining noodle cooking quality, and noodle cooking quality was also affected slightly by starch pasting parameters. TOM value was significantly and positively correlated with cooked noodle weights for 6 min and 10 min, with correlation coefficients of 0.66 (P<0.01) and 0.69 (P<0.01), respectively. Correlation coefficient between cooked noodle weight with 6 min and 10 min cooking time was 0.86 (P<0.01). Therefore, it was recommended that cooked noodle weight for 10 min could be an important parameter for evaluation of noodle cooking quality. The cooked noodle weight for 10 min (10 g fresh noodle) should be no more than 21.0 g forgood noodle cooking quality in Chinese wheat samples.
Publication - Marker-assisted selection of HMW-Glutenin 1Dx5+1Dy10 gene and 1B/1R translocation for improving industry quality in common wheat(Institute of Crop Sciences, 2012) Yong Zhang; Shen Xiao-Yong; Zhang Wen-Xiang; Xinmin Chen; Yan Jun; Zhang, Y.; Desen Wang; Wang Zhong-Wei; Liu Yue-Fang; Tian Yu-Bing; Xianchun Xia; He ZhonghuGlutenin subunits play an important role in determining processing quality in common wheat. In this study, a total of 125 BC2F4 lines derived from four populations by marker-assisted backcrossing, with Yumai 34, Gaocheng 8901, and Zhongyou 9507 as quality donor and Lunxuan 987, Shi 4185, and Zhoumai 16 as recipients, were used to assess the effect of glutenin subunit 5+10 and 1B/1R translocation on quality parameters including protein content, mixograph mixing time and peak integral. A wide range of variation for all quality parameters in the populations was detected. Lines with 1Dx5+1Dy10 performed significantly longer mixing time and higher peak integral than those with alleles 1Dx2+1Dy12, while the genetic background of parents had a large impact on mixing time and peak integral among 1B/1R translocation lines. Reversed-phase high-performance liquid chromatography (RP-HPLC) revealed that mixing time and peak integral were related with the quantity of glutenin subunit fractions, and significant and positive correlations between mixing time, peak integral and the quantity of LMW-GS were observed, with correlation coefficients ranging from 0.38 to 0.74 (P < 0.05). Lines with 1Dx5+1Dy10 also performed significantly higher quantity of both HMW-GS and LMW-GS than those with alleles 1Dx2+1Dy12, while the effect of alleles at Glu-B3 locus on quantity of HMW-GS was insignificant, and that on quantity of LMW-GS varied among the populations. It would be efficient to select new line through backcross with quality parent as donor and high yield parent as recipient, by marker-assisted selection of Glu-D1d gene and 1B/1R translocation, in combination with field selection on agronomic parameters.
Publication - Relationship of mixograph parameters with farinograph and extensograph parameters, and bread-making quality traits(Institute of Crop Sciences, 2010) Shen Xiao-Yong; Yan Jun; Xinmin Chen; Zhang, Y.; Li-Hui Ling; Desen Wang; He Zhonghu; Yong ZhangPrediction of end-use quality using parameters from simple testing instruments as Mixograph is critical for efficient selectionin breeding programs for wheat (Triticum aestivum L.) quality improvement. In this study, 241 wheat cultivars and advanced lines were sown in Beijing, Jinan, Anyang, and Zhengzhou, China from 2002 to 2009 growing seasons. The Mixograph parameters of these cultivars were measured for determining their associations with Farinograph and Extensograph parameters, and bread-making quality traits. The multiple stepwise regression analysis revealed that Farinograph stability time, Extensograph maximum resistance and energy area, and bread score could be efficiently predicted by Mixograph midline peak value, peak width, peak integral, time x value, and tail value, which accounted for 61.0?68.0% of the phenotypic variation, with the fitting degrees of 0.83 and 0.95 for the model of Farinograph stability time and Extensograph energy area, respectively. Farinograph water absorption and development time, Extensograph extensibility, and loaf volume could be predicted by Mixograph midline peak value, peak width, peak integral, right value, right integral, and time x integral, accounting for 46.0 - 55.0% of the phenotypic variance. The Midline peak integral presented as the most important parameter for predicting Extensograph maximum resistance and energy area, and explained 58.7% and 59.7% of the variances, respectively. Midline peak integral and peak value were the two most important parameters when using Mixograph for quality testing.
Publication - Relationships of mixolab parameters with Farinograph, Extensograph parameters, and bread-making quality(Institute of Crop Sciences, 2009) Zhang, Y.; Wang, Y.F.; Xinmin Chen; Desen Wang; Humieres, G. D.; Feng Jian-Jun; He ZhonghuBread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters and dough characteristics determined by Farinograph, Extensograph, and bread-making quality, Forty-one breeding lines were used to measure parameters of Mixolab, Farinograph, Extensograph and bread-making quality,and to determine the associations between parameters of Mixolab and Farinograph and Extensograph and the reliability of predicting bread-making quality using these parameters. These results indicated that parameters of Farinograph and Extensograph could be predicted by Mixolab Cl(development time), stability, C2(protein weakening during heating) and time C4(time to come setback of starch pasting), accounting for 74-90% of the variation. Mixolab C2 could be used in prediction of loaf volume, bread appearance, structure, and total score, accounting for 52%, 73%, 70%, and 68% of variation, respectively. For bread texture and elasiticity, the Mixolab stability,C2, parameters of starch pasting properties, such as time C3, C4, C5, and ToC5, were more important parameters. The effects of protein property and starch quality on bread baking quality were explained weil with Mixolab parameters thus, Mixolab was particularly applicable to determine wheat quality property. Because of the different contributions to the evaluations of bread volume, texture, and structure, Mixolab, Farinograph, and Extensograph are suggested to be used according to experimental purposes
Publication - Genetic gain of wheat breeding for yield in Northern winter wheat zone over 30 years(Institute of Crop Sciences, 2007) Zhou Yang; He Zhonghu; Xinmin Chen; Desen Wang; Yong Zhang; Zhang Gai-ShengKnowledge on genetic gain of yield potential and its associated traits is essential for understanding yield-limiting factors and developing strategies for future variety improvement. Yield potential trials, comprised of 10 landmark and newly released wheat cultivars (Triticum aestivum L.) from Beijing, were conducted, using a complete randomised block design with three replicates, under controlled environment during 2001–2002 and 2002–2003 seasons. Molecular markers were used to detect the presence of dwarfing genes and the 1B/1R translocation. The result showed that genetic gain in yield was 64.63 kg ha-1 year-1 or 1.20% per year. The breakthrough on yield plateau occurred at the period of release of Fengkang cultivars in 1980. Fengkang 2 and Fengkang 8 were the first cultivars carrying 1B/1R and Rht-D1b released in Beijing. Yield genetic gain was slowed down after 1980. Newly released cultivars were characterized by early heading, reduced plant height, decrease of spikes per square meter, slight increase of kernels per spike, remarkable increase of thousand kernel weight and harvest index, with annual genetic gains of -0.10%, -0.70%, 0.35%, -0.50%, 0.63%, 1.12%, and 0.79%, respectively. Increasing the number of kernels per spike by reducing the number of sterile spikelets per spike and reducing the number of sterile florets per spikelet, increasing thousand kernel weight by increasing the rate of grain filling, then combining greater weight of grains per spike with higher number of spikes per squire meter, is one of the best approaches in breeding for further yield increase.
Publication - Seedling and slow rusting resistance to stripe rust in Chinese common wheats(American Phytopathological Society (APS), 2006) Li, Z.F.; Xianchun Xia; Zhou, X.C.; Niu, Y.C.; He Zhonghu; Yong Zhang; Li, G.Q.; Anmin Wan; Desen Wang; Xianming Chen; Lu, Q.L.; Singh, R.P.Identification of seedling and slow stripe rust resistance genes is important for gene pyramiding, gene deployment, and developing slow-rusting wheat cultivars to control the disease. A total of 98 Chinese lines were inoculated with 26 pathotypes of Puccinia striiformis f. sp. tritici for postulation of stripe rust resistance genes effective at the seedling stage. A total of 135 wheat lines were planted at two locations to characterize their slow rusting responses to stripe rust in the 2003-2004 and 2004-2005 cropping seasons. Genes Yr2, Yr3a, Yr4a, Yr6, Yr7, Yr9, Yr26, Yr27, and YrSD, either singly or in combinations, were postulated in 72 lines, whereas known resistance genes were not identified in the other 26 accessions. The resistance genes Yr9 and Yr26 were found in 42 and 19 accessions, respectively. Yr3a and Yr4a were detected in two lines, and four lines may contain Yr6. Three lines were postulated to possess YrSD, one carried Yr27, and one may possess Yr7. Thirty-three lines showed slow stripe rusting resistance at two locations in both seasons.
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