Identification of heat tolerant traits in wheat (Triticum aestivum L.) genotypes by physio-molecular markers
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Date
2021-11-29
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
In the present study, ten wheat genotypes (Triticumaestivum L.) were evaluated for heat tolerance under normal and late sowing. One biochemical i.e chlorophyll content and five agronomic traits i.e days to heading, spike length, 1000per grain weight, plant height, grain yield were recorded and which shows positive correlation associated with high temperature of the wheat at 42/25ÂșC.
The genetic diversity was assessed among genotypes based on phenotypic data, random amplified polymorphic DNA (RAPD) and seven simple sequence repeats (SSR) markers, representatives of ten wheat chromosomes. Ten wheat (Triticumaestivum) genotypes were screened by 10 SSR primers. Out of 10 primers 7 primers amplified and four primers amplified unique bands which are related to the heat tolerant. Eight RAPD markers were used to assess genetic diversity amongst the wheat genotypes. Seven SSR primers were related to heat tolerant were found to be polymorphic. Amongst the 118 amplicon, 68 amplicons were found to be polymorphic showing 58.88% polymorphism using seven SSR primers. Unique amplicon produced by four primers found to be polymorphic for heat stress and two SSR polymorphic primers showing 100% polymorphism. The four primers GWM-140, WMC- 156, WMC-198, and GWM-133 produced unique amplicons related to heat tolerant trait in wheat. Eight RAPD related to assess the genetic diversity, produces the 260 amplicons in that 200 amplicons were found to be polymorphic showing 73.71 percent polymorphism using RAPD primer and two RAPD primer showing 100% polymorphism. The value of polymorphic information content (PIC) of S133 and S138 primer were found to be most informative with the PIC value 0.31 and 0.93 respectively, which indicates significantly diversity between all wheat genotypes. 7 SSR primers showed 58.88% polymorphism with an average PIC value 0.35 percent.