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<p>Common wheat (<i>Triticum aestivum L.</i>) is one of the world’s most important food crops and serves as the primary raw material for a wide range of flour-based products, including bread, noodles, and steamed bread. Increasing attention has been paid to the quality and appearance of flour products, particularly flour color. Polyphenol oxidase (PPO) activity and yellow pigment (YP) content are key factors influencing flour color. However, the genetic basis underlying these traits and the stable loci controlling their dynamic changes during grain development remain unclear. In this study, a genome-wide association study (GWAS) was conducted to investigate flour color-related traits. The natural population was genotyped using the wheat 90&#xa0;K single nucleotide polymorphism (SNP) array, and 11 and 23 significant SNPs were identified for PPO activity and YP content, respectively. QTL analysis of PPO activity revealed that <i>QPpo3B-2</i> was a stable locus detected in both conditional and unconditional analyses at 14–21&#xa0;days after anthesis (DAA), indicating that its expression was largely independent of the developmental stage. In addition, QTLs detected at 7, 21, and 28 DAA all included loci on chromosome 3B, suggesting that this chromosome harbors important genetic factors controlling PPO activity. For YP content, <i>QYp1A2-1</i> was detected in both conditional and unconditional QTL analyses, explaining 6.00% and 10.28% of the phenotypic variation, respectively, which suggests that this locus may represent a relatively stable genomic region affecting YP content during the 14–21 DAA developmental interval. These loci may therefore be of particular importance for understanding flour color traits. Overall, these findings provide new insights into the genetic regulation of PPO activity and YP content and offer valuable information for further elucidation of the regulatory network underlying flour color in wheat.</p>

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Genetic dissection on polyphenol oxidase activity and yellow pigment content in wheat grains during different development stages

  • 期刊论文

  • 发表日期：

    2026年5月8日

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  • Yingxin Guo,
  • Dehua Wang,
  • Qianqian Lv,
  • Xiaojie Yang,
  • Guanying Wang,
  • Muhammad Waheed Riaz,
  • Xin Guo,
  • Jichun Tian,
  • Zhiying Deng

摘要

Common wheat (Triticum aestivum L.) is one of the world’s most important food crops and serves as the primary raw material for a wide range of flour-based products, including bread, noodles, and steamed bread. Increasing attention has been paid to the quality and appearance of flour products, particularly flour color. Polyphenol oxidase (PPO) activity and yellow pigment (YP) content are key factors influencing flour color. However, the genetic basis underlying these traits and the stable loci controlling their dynamic changes during grain development remain unclear. In this study, a genome-wide association study (GWAS) was conducted to investigate flour color-related traits. The natural population was genotyped using the wheat 90 K single nucleotide polymorphism (SNP) array, and 11 and 23 significant SNPs were identified for PPO activity and YP content, respectively. QTL analysis of PPO activity revealed that QPpo3B-2 was a stable locus detected in both conditional and unconditional analyses at 14–21 days after anthesis (DAA), indicating that its expression was largely independent of the developmental stage. In addition, QTLs detected at 7, 21, and 28 DAA all included loci on chromosome 3B, suggesting that this chromosome harbors important genetic factors controlling PPO activity. For YP content, QYp1A2-1 was detected in both conditional and unconditional QTL analyses, explaining 6.00% and 10.28% of the phenotypic variation, respectively, which suggests that this locus may represent a relatively stable genomic region affecting YP content during the 14–21 DAA developmental interval. These loci may therefore be of particular importance for understanding flour color traits. Overall, these findings provide new insights into the genetic regulation of PPO activity and YP content and offer valuable information for further elucidation of the regulatory network underlying flour color in wheat.