Abstract:

To explore the influence of different Wx genotypes on flour and flour-made products’ color and improvement measures for darker color. So in this study eight genotypes of Wx near-isogenic lines carrying two different genetic backgrounds (‘Yang01-2’ and ‘Yangmai17’) were used as materials to investigate the color of flour and flour sheet and PPO activity of the eight genotypes. Results showed that flour color and flour sheet color were no significant difference among eight genotypes in both two genetic backgrounds generally. However, aaBBDD and aabbdd genotypes were better than the others in the color of flour. In addition, the AAbbdd genotype was often corresponded to brighter color of sheet and noodle, but aabbdd genotype had the darker color of flour-based products in both genetic backgrounds. The PPO activity of aabbdd genotype in both genetic backgrounds was highest and hence. It was probably the main reason resulting in worse sheet color. The high PPO activity and worse color of flour-based product of aabbdd genotype was also probably caused by Wx protein deletion, which should be further discussed.