BY
Niu Yingze
（牛应泽）
Dept,of Plant Breeding and Seed Engineering
CHAPTER 14
QUALITY BREEDING
品质育种
The Crop Quality
Nutritive Quality (Protein,amino acid,fatty acid,…… )
Processing Quality (Milling,baking,toasting,cooking,frying …)
Commercial Quality (External appearance,taste,…… )
The Significance of Crop Quality
Meet the development of living standards
Meet the requirement of market for agricultural products
Increase of economical profits in agriculture production
and of the income of farmers
§ 1 Quality Characters in Main
Crops 主要作物的品质性状
1,Wheat
（ 1） Main Quality Traits
? Protein content ( >13%)
? Gluten content 面筋 （ 湿,>30%) Mainly glutenin
? Special-use requirement
Bread quality (steamed bread,roasted bread)
Noodle quality
Biscuit quality (protein<13%)
Soft Wheat 软粒小麦 Lower quality
Durum Wheat 硬粒小麦 Higher quality
(2) Genetics of Quality Traits in Wheat p260
? Protein content Polygene,additive action
? Glutenin content (麦谷蛋白） a few individual genes
2,Rice
（ 1） Main Quality Traits p,162,tab,14-3
? Milling quality
Milling rate; whole rice rate,… …
? Cooking quality,
Starch constituents and content ; taste,
? Nutritive quality,protein content 8-9%
? Special rice,waxy rice; black rice,red rice,… …
(2) Genetics of Quality Traits,
A,Waxy rice single,recessive gene
B,Protein content polygenes,additive action
C,Fragrance smell single,recessive
3,Maize
（ 1） Main Quality Traits
? Normal maize
Protein content ± 10%
Amino acid constituents
High lycine acid 赖氨酸 content > 3-4%
? Sweet maize/ultra-sweet maize
Sugar content 10-15%
? Oil maize
High Oil content,large embryo
(2) Genetics of Quality Traits,
A,Lycine content single recessive genes, o2(opaque-2 _),
fl2(floury-2),
B,Protein content polygenes,additive action
C,Sweetness gene single,recessive,shsh
D,Waxy maize single,recessive gene,wxwx
E,Oil content polygenes,additive,pollen effect
4,Rapeseed
(1) Main Quality Traits
? Oil content 30-50%; ultra-high >47%
? Fatty acids profile
oleic acid 18:1 油酸 20% high >60%
linoleic acid 18:2 亚油酸 15% high >20%
linolenic acid 18:3 亚麻酸 9% low <3%
erucic acid 芥酸 22:1 40-50% high >55%
? Yellow seed
high oil content >40%
? Meal (cake) quality
protein content ± 40%
glucosinolate 硫代葡萄糖苷 100-120umol/g
? Double low (00) rapeseed (Canola)
Low erucic acid <1%
Low glucosinolate <30 umol/g meal
? Industrious quality
high erucic acid 55%
short carbon chain 12-14 C chain
(2)Genetics of Quality Traits
(B,napus,2n=4x)
Oil content polygenes,additive
Erucic acid E1E1E2E2/e1e1e2e2 (each locus 9-10%)
Determined by the embryo genotype
Glucosinolate G1G1G2G2G3G3/g1g1g2g2g3g3
Determined by the mother plant genotype
5,Horticultural Crops
(1) Types
Vegetables
Fruits
(2) Quality Traits
Sensory quality shape,color,taste,smell
Nutritive quality vitamins,Fe,Zn,Ca
Processing,storage,transportation quailty
Hygiene quality toxic compounds
§ 2 Breeding Methods
育种方法
1,Selection Breeding
2,Cross Breeding
3,Backcross Breeding
4,Heterosis Breeding
5,Mutation Breeding
6,Biotechnological Breeding
QTL,MAS,… …
Till Next Chapter
Niu Yingze
（牛应泽）
Dept,of Plant Breeding and Seed Engineering
CHAPTER 14
QUALITY BREEDING
品质育种
The Crop Quality
Nutritive Quality (Protein,amino acid,fatty acid,…… )
Processing Quality (Milling,baking,toasting,cooking,frying …)
Commercial Quality (External appearance,taste,…… )
The Significance of Crop Quality
Meet the development of living standards
Meet the requirement of market for agricultural products
Increase of economical profits in agriculture production
and of the income of farmers
§ 1 Quality Characters in Main
Crops 主要作物的品质性状
1,Wheat
（ 1） Main Quality Traits
? Protein content ( >13%)
? Gluten content 面筋 （ 湿,>30%) Mainly glutenin
? Special-use requirement
Bread quality (steamed bread,roasted bread)
Noodle quality
Biscuit quality (protein<13%)
Soft Wheat 软粒小麦 Lower quality
Durum Wheat 硬粒小麦 Higher quality
(2) Genetics of Quality Traits in Wheat p260
? Protein content Polygene,additive action
? Glutenin content (麦谷蛋白） a few individual genes
2,Rice
（ 1） Main Quality Traits p,162,tab,14-3
? Milling quality
Milling rate; whole rice rate,… …
? Cooking quality,
Starch constituents and content ; taste,
? Nutritive quality,protein content 8-9%
? Special rice,waxy rice; black rice,red rice,… …
(2) Genetics of Quality Traits,
A,Waxy rice single,recessive gene
B,Protein content polygenes,additive action
C,Fragrance smell single,recessive
3,Maize
（ 1） Main Quality Traits
? Normal maize
Protein content ± 10%
Amino acid constituents
High lycine acid 赖氨酸 content > 3-4%
? Sweet maize/ultra-sweet maize
Sugar content 10-15%
? Oil maize
High Oil content,large embryo
(2) Genetics of Quality Traits,
A,Lycine content single recessive genes, o2(opaque-2 _),
fl2(floury-2),
B,Protein content polygenes,additive action
C,Sweetness gene single,recessive,shsh
D,Waxy maize single,recessive gene,wxwx
E,Oil content polygenes,additive,pollen effect
4,Rapeseed
(1) Main Quality Traits
? Oil content 30-50%; ultra-high >47%
? Fatty acids profile
oleic acid 18:1 油酸 20% high >60%
linoleic acid 18:2 亚油酸 15% high >20%
linolenic acid 18:3 亚麻酸 9% low <3%
erucic acid 芥酸 22:1 40-50% high >55%
? Yellow seed
high oil content >40%
? Meal (cake) quality
protein content ± 40%
glucosinolate 硫代葡萄糖苷 100-120umol/g
? Double low (00) rapeseed (Canola)
Low erucic acid <1%
Low glucosinolate <30 umol/g meal
? Industrious quality
high erucic acid 55%
short carbon chain 12-14 C chain
(2)Genetics of Quality Traits
(B,napus,2n=4x)
Oil content polygenes,additive
Erucic acid E1E1E2E2/e1e1e2e2 (each locus 9-10%)
Determined by the embryo genotype
Glucosinolate G1G1G2G2G3G3/g1g1g2g2g3g3
Determined by the mother plant genotype
5,Horticultural Crops
(1) Types
Vegetables
Fruits
(2) Quality Traits
Sensory quality shape,color,taste,smell
Nutritive quality vitamins,Fe,Zn,Ca
Processing,storage,transportation quailty
Hygiene quality toxic compounds
§ 2 Breeding Methods
育种方法
1,Selection Breeding
2,Cross Breeding
3,Backcross Breeding
4,Heterosis Breeding
5,Mutation Breeding
6,Biotechnological Breeding
QTL,MAS,… …
Till Next Chapter
