Fig. 3: Main effect QTLs detected across all traits within each year and across both years using SNP- and haplotype-based mapping.
From: Trade-offs in the genetic control of functional and nutritional quality traits in UK winter wheat
Traits are grouped based on relationships shown in Fig. 2a. Point symbol size is proportional to QTL FDR adjusted p-value significance level. Vertical dashed lines indicate locations of known genes and QTL. GPC grain protein content (%), SPW specific weight (kg hl−1), SKCS single kernel characterisation system hardness, ER extraction rate (%); L* = Flour whiteness (Tristimulus L*); b* = Flour yellowness (Tristimulus b*); L*-b* = overall flour colour (Tristimulus L*-b*); HFN = Hagberg Falling Number (s); GA = MARVIN grain area (mm−1); GL = MARVIN grain length (mm); GW = MARVIN grain width (mm); TGW = MARVIN thousand grain weight (g); BWAP = DoughLab Bandwidth at Peak; DT = DoughLab Development time (s); MTI = DoughLab mixing tolerance index; PE = DoughLab Peak Energy; SO DoughLab Softening; ST = DoughLab Stability; WA = DoughLab Water absorption (%); SDS = SDS Sedimentation (ml); whole = mineral concentration in whole meal flour (mg kg−1); white = mineral concentration in refined white flour (mg kg−1).
