A genome-wide association study revealed the genetic variation and candidate genes for grain copper content in bread wheat (<i>Triticum aestivum</i> L.)
Jianhui Ma, Siyuan Qi, Meng Yuan, Dongyang Zhao, Daijing Zhang, Jinyuan Feng, Jianing Wang, Wei Li, Chengxiang Song, Tianlin Wang, Qingdong Zeng, Jianhui Wu, Dejun Han, Lina Jiang
Abstract
⩽ 0.05) in four environments. They were considered to be important candidate genes for grain copper content in wheat. In addition, we detected that the grain copper content gradually decreased with release years among wheat accessions in China, and the percentage of favourable alleles showed a similar trend. Analysing the changes in grain copper content with yield factors, we found that the dilute effect was mainly caused by thousand kernel weight. This study provides useful information on the genetic basis for grain copper content, and thus helps in improving the wheat grain quality.