Genetics of kernel quality traits in white food-grade corn

dc.contributor.advisorLee, E.A.
dc.contributor.authorYoung, Jennifer Ann
dc.date.accessioned2021-03-31T15:37:22Z
dc.date.available2021-03-31T15:37:22Z
dc.date.copyright2003
dc.degree.departmentDepartment of Crop Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractNixtamalization or alkaline cooking is used to process white food-grade corn into tortillas and tortilla chips. To identify QTLs associated with 6 kernel quality these traits an F2:3 mapping population was created from two commercial white inbreds, SD79 and SD80. F2 individuals were genotyped using 35 SSR marker loci. Significant single effect QTLs and two-way interactions were assembled into multiple locus models for each trait, explaining from 49.7 to 77.8% of the phenotypic variation. Many loci exerted effects solely through interactions. Overall, the genetics underlying each trait exhibited characteristics of classic quantitative traits, they did not involve large single effects, there was extensive evidence of epistasis, transgressive segregation is present for most traits, and both additive and dominant gene action is involved. The distribution of identified QTLs indicates that kernel quality traits appear in clusters throughout the genome most likely the result of pleiotropic effects at these loci.en_US
dc.identifier.urihttps://hdl.handle.net/10214/24234
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectnixtamalizationen_US
dc.subjectalkaline cookingen_US
dc.subjectprocessen_US
dc.subjectwhite food-grade cornen_US
dc.subjectquantitative trait locien_US
dc.subjectkernel qualityen_US
dc.subjectgeneticsen_US
dc.titleGenetics of kernel quality traits in white food-grade cornen_US
dc.typeThesisen_US

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