Now showing items 1-6 of 6
Building the genetic, agronomic and economic foundations for expansion of oat cultivation in western Washington
Oats (Avena sativa L.) are a versatile crop with diverse genetic resources. A study of population structure in a collection of oat genotypes relatively unaffected by recent breeding activity identified an under-utilized ...
GENOME-WIDE ASSOCIATION STUDIES OF DROUGHT RESISTANCE AND YIELD POTENTIAL IN WHEAT (Triticum aestivum L.) USING AGRONOMIC AND REMOTELY SENSED TRAITS
Emerging phenotyping methods and increasingly abundant genotyping platforms have become valuable tools for the discovery and introgression of yield-positive and stress-adaptive genes into modern wheat (Triticum aestivum ...
Genetics of drought tolerance in common bean (Phaseolus vulgaris L.)
Drought is a major constraint limiting dry bean (Phaseolus vulgaris L.) yield worldwide. Some lines express tolerance but the mechanisms are not well understood. We sought to: i) identify quantitative trait loci (QTL) ...
Identifying root-lesion nematode (Pratylenchus spp.) resistance and functional mechanisms in wheat
Root-lesion nematodes (RLN) Pratylenchus thornei Sher and Allen, 1953 and P. neglectus (Rensch, 1924) Filipjev Schuurmans and Stekhoven are soil-borne pathogens of wheat that invade and feed on root host cells. In the ...
A PREDICTIVE GENETIC KNOWLEDGE FOR APPLE "FRESH SENSATION" PROVIDES INFORMATION TO INCREASE BREEDING EFFICIENCY IN WASHINGTON
Apple texture and flavor are fruit quality components that determine the success of new apple cultivars and consumer satisfaction. Better-tasting apples encourage greater consumption and health benefits. The combined suite ...
MOLECULAR CHARACTERIZATION OF THE LOW MOLECULAR WEIGHT GLUTENIN SUBUNIT GENE FAMILY MEMBERS AND THEIR EFFECT ON WHEAT QUALITY
Gluten is a macro polymer responsible for the unique viscoelastic properties of wheat dough and it is formed from the interaction of wheat seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) are one ...