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Folic is essential for sustaining cell activity, promoting cell growth, and participating in cell division and proliferation. The demand for colored wheat is increasing due to its richness in anthocyanin, iron, zinc, selenium and other useful minerals. To research the content of folate in colored wheat grains, this study employed a total of 42 wheat varieties (lines) with varying grain colors as materials to ascertain the contents of 4 folic acid derivatives in 3 grains under 3 growing conditions: tetrahydrofolate (THF), 5-methyltetrahydrofolate (5-CH3-THF), 5-formyltetrahydrofolate (5-CHO-THF) and 5,10-methylenetetrahydrofolate (5,10-CH+THF). The results indicated that the 4 folic acid derivatives were distributed across wheat varieties with varying grain colors, with a coefficient of variation ranging from 18.34% to 21.10%, among which Lin 4179 had high folic acid content, and with a total content of 66.99 μg·100 g-1. The contents of 5-CH3-THF and 5-CHO-THF accounted for approximately 70% of the total folic acid content. The mean total folate level in purple and blue grains was 62.31 and 62.97 μg·100 g-1, respectively, which was significantly higher than that in white (41.90 μg·100 g-1) and red grains (44.36 μg·100 g-1). Genotype effect was the main factor affecting total folic acid content, environmental factors have less impact. The results of this study provided an important insight for the development and breeding of folate biofortified wheat varieties. [ABSTRACT FROM AUTHOR]

Wheat (Triticum aestivum L.) is a crucial cereal crop, contributing around 20% of global caloric intake. However, challenges such as diminishing arable land, water shortages, and climate change threaten wheat production, making yield enhancement crucial for global food security. The heading date (HD) is a critical factor influencing wheat's growth cycle, harvest timing, climate adaptability, and yield. Understanding the genetic determinants of HD is essential for developing high-yield and stable wheat varieties. This study used a doubled haploid (DH) population from a cross between Jinmai 47 and Jinmai 84. QTL analysis of HD was performed under three phosphorus (P) treatments (low, medium, and normal) across six environments, using Wheat15K high-density SNP technology. The study identified 39 QTLs for HD, distributed across ten chromosomes, accounting for 2.39% to 29.52% of the phenotypic variance. Notably, five stable and major QTLs (Qhd.saw-3A.7, Qhd.saw-3A.8, Qhd.saw-3A.9, Qhd.saw-4A.4, and Qhd.saw-4D.3) were consistently detected across varying P conditions. The additive effects of these major QTLs showed that favorable alleles significantly delayed HD. There was a clear trend of increasing HD delay as the number of favorable alleles increased. Among them, Qhd.saw-3A.8, Qhd.saw-3A.9, and Qhd.saw-4D.3 were identified as novel QTLs with no prior reports of HD QTLs/genes in their respective intervals. Candidate gene analysis highlighted seven highly expressed genes related to Ca2+ transport, hormone signaling, glycosylation, and zinc finger proteins, likely involved in HD regulation. This research elucidates the genetic basis of wheat HD under P stress, providing critical insights for breeding high-yield, stable wheat varieties suited to low-P environments. [ABSTRACT FROM AUTHOR]

Introduction: Steamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear., Methods: This study investigated the effects of 12 subunit combinations on the characteristics of SB, including volume, physical properties, and sensory evaluation, combined with the microstructure and dough rheological properties., Results: The locus effect results showed, volume and physical properties of SB were Glu-D1 > Glu-B1 > Glu-A1 , while sensory scores Glu-B1 > Glu-D1 > Glu-A1 . According to individual subunit effects, subunit 1 at Glu-A1 locus, 7+8 and 7+9 subunits at Glu-B1 locus, and 2+10 and 5+12 subunits at Glu-D1 locus were significantly superior to other subunits in physical indices like volume, chewiness, glueyness, and sensory scores, and were less affected by moisture. The effect of subunits combination is mainly affected by subunits, and the combination of superior subunits tends to make SB quality better. The subunit combinations (1, 7+8, 5+12), (N, 7+9, 2+10) and (1, 7+9, 5+12) had better physical properties indexes, sensory scores, dense, uniform and delicate micro-pore structure, and smaller thickness wall., Discussion: The results showed that protein content, wet gluten content and stability time were the main factors affecting the volume and physical properties of SB. The protein content, wet gluten content and stability time of flour in 7+8, 7+9, 2+10 and 5+12 subunits were higher. Therefore, the quality of SB containing these subunits was found better., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Zhao, Wang, Zhao, Qiao, Wu, Hao, Ge, Feng and Zheng.)