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Type: Journal article
Title: Independent genetic control of maize (Zea mays L.) kernel weight determination and its phenotypic plasticity
Author: Prado, S.
Sadras, V.
Borrás, L.
Citation: Journal of Experimental Botany, 2014; 65(15):4479-4487
Publisher: Oxford University Press
Issue Date: 2014
ISSN: 0022-0957
Statement of
Santiago Alvarez Prado, Víctor O. Sadras and Lucas Borrás
Abstract: Maize kernel weight (KW) is associated with the duration of the grain-filling period (GFD) and the rate of kernel biomass accumulation (KGR). It is also related to the dynamics of water and hence is physiologically linked to the maximum kernel water content (MWC), kernel desiccation rate (KDR), and moisture concentration at physiological maturity (MCPM). This work proposed that principles of phenotypic plasticity can help to consolidated the understanding of the environmental modulation and genetic control of these traits. For that purpose, a maize population of 245 recombinant inbred lines (RILs) was grown under different environmental conditions. Trait plasticity was calculated as the ratio of the variance of each RIL to the overall phenotypic variance of the population of RILs. This work found a hierarchy of plasticities: KDR ≈ GFD > MCPM > KGR > KW > MWC. There was no phenotypic and genetic correlation between traits per se and trait plasticities. MWC, the trait with the lowest plasticity, was the exception because common quantitative trait loci were found for the trait and its plasticity. Independent genetic control of a trait per se and genetic control of its plasticity is a condition for the independent evolution of traits and their plasticities. This allows breeders potentially to select for high or low plasticity in combination with high or low values of economically relevant traits.
Keywords: Grain-filling duration; kernel desiccation rate; kernel growth rate; kernel weight; maximum kernel water content; moisture concentration at physiological maturity; phenotypic plasticity; quantitative trait loci
Rights: © The Author 2014. Published by Oxford University Press on behalf of the Society for Experimental Biology. All rights reserved.
RMID: 0030031297
DOI: 10.1093/jxb/eru215
Appears in Collections:Agriculture, Food and Wine publications

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