Combinations of FHB Resistance Genes Impact Agronomic, Quality, and Flavor Traits in Soft Red Winter Wheat

Fusarium Head Blight (FHB) is an economically devastating disease of wheat (Triticum aestivum L.) causing low yields and poor quality. FHB, caused by Fusarium graminearum, disrupts the grain filling phase and results in bleached spikes and shriveled seeds. Deoxynivalenol (DON) is a mycotoxin produced by the fungal pathogen when it infects the plant; DON is harmful when consumed by humans and causes feed rejection in livestock. Using FHB resistant varieties and timely applications of fungicides is the optimum strategy for management of this disease. However, there has been little research focusing on the impact of FHB resistance genes on wheat yield, flavor, and baking quality. This study involved two populations, both created from a three-way cross between parents containing either FHB resistance genes, desirable characteristics (strong gluten, high yield, etc.), or both. From each of these populations, 120 lines were derived and have been evaluated for presence of FHB resistance genes. Using two years of agronomic data, genotyping calls, quality measurements and flavor assessment, we found that various combinations of resistance genes have a strong effect on important agronomic and quality traits. Significantly (p < 0.05) reduced DON levels were observed in lines with three resistance genes. An intermediate heritability estimate (h2 = 0.43) indicates breeding for flavor intensity is possible, highly influenced by combinations of resistance genes and moderately correlated (r = 0.48; p < 0.05) with positive flavor preferences. These findings will improve breeding efforts for FHB resistance breeding of wheat while maintaining acceptable yield and flavor.