Preharvest sprouting (PHS) significantly reduces grain yield and quality. Identification of genetic loci for PHS resistance will facilitate breeding sprouting-resistant wheat cultivars. In this study, we constructed a genetic map comprising 1,702 non-redundant markers in a recombinant inbred line (RIL) population derived from cross Yangxiaomai/Zhongyou9507 using the wheat 15K single-nucleotide polymorphism (SNP) assay. Four quantitative trait loci (QTL) for germination index (GI), a major indicator of PHS, were identified, explaining 4.6–18.5% of the phenotypic variances. Resistance alleles of Qphs.caas-3AL, Qphs.caas-3DL, and Qphs.caas-7BL were from Yangxiaomai, and Zhongyou9507 contributed a resistance allele in Qphs.caas-4AL. No epistatic effects were detected among the QTL, and combined resistance alleles significantly increased PHS resistance. Sequencing and linkage mapping showed that Qphs.caas-3AL and Qphs.caas-3DL corresponded to grain color genes Tamyb10-A and Tamyb10-D, respectively, whereas Qphs.caas-4AL and Qphs.caas-7BL were probably new QTL for PHS. We further developed cost-effective, high-throughput kompetitive allele-specific PCR (KASP) markers tightly linked to Qphs.caas-4AL and Qphs.caas-7BL and validated their association with GI in a test panel of cultivars. The resistance alleles at the Qphs.caas-4AL and Qphs.caas-7BL loci were present in 72.2 and 16.5% cultivars, respectively, suggesting that the former might be subjected to positive selection in wheat breeding. The findings provide not only genetic resources for PHS resistance but also breeding tools for marker-assisted selection.

The health benefits of whole wheat grains are partially attributed to their phenolic acid composition, especially that of trans-ferulic acid (TFA), which is a powerful natural antioxidant. Breeders and producers are becoming interested in wheat with enhanced health-promoting effects. This study investigated the effects of different nitrogen (N) application rates (0, 42, 84, 126, and 168 N kg ha⁻¹) on the phenolic acid composition of three wheat varieties in four locations for two years. The results indicate that the different N rates did not affect the TFA concentration but that they significantly affected the concentrations of para-coumaric acid, sinapic acid, and cis-ferulic acid in the wheat grains. A statistical analysis suggested that the wheat phenolic acid composition was predominantly determined by wheat variety, though there existed some interaction effect between the wheat variety and environments. The TFA concentration of the variety Jimai 22 was generally higher (with a mean value of 726.04 µg/g) but was easily affected by the environment, while the TFA concentration of the variety Zhongmai 578 (with a mean value of 618.01 µg/g) was more stable across the different environments. The results also suggest that it is possible to develop new wheat varieties with high yield potential, good end-use properties, and enhanced nutraceutical values.

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N fertilization and irrigation on internal starch structure and physicochemical properties associated with the quality of wheat-based foods. In this study, reduced N fertilization and irrigation were separately applied to investigate their effects on composition and morphological changes, crystalline and external region structure features, swelling power, and gelatinization characteristics of starch granules in bread wheat, with a high N-use-efficiency and water-saving wheat cultivar Zhongmai 175 and a widely grown cultivar Jingdong 17. Compared with a non-N control, reduced N fertilization did not change the crystallinity type and short-range ordered degree of starch; however, it significantly increased relative crystallinity, swelling power and gelatinization enthalpy, whereas amylose content and transition temperatures were decreased. Under reduced irrigation, more small starch granules with compact arrangements appeared in comparison with non-water control. Relative crystallinity, swelling power and gelatinization enthalpy of starch were increased, whereas short-range ordered degree and transition temperatures were decreased. Moreover, the starch of the two cultivars appeared to differ in response to both the N and water treatments. The findings indicated that reduced N fertilization or irrigation markedly influenced the structure and physicochemical characteristics of wheat starch, providing important information for developing elite cultivars with high N and water use efficiency and outstanding starch quality.

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.