Genome-Wide Association Study of Arabinoxylan Content in Triticale Flour

A study genotyped a diverse triticale collection using DArTseq technology and phenotypically characterized flour for arabinoxylan content. The dataset includes measurements for total, water-extractable, and water-unextractable arabinoxylan, identifying seven significant marker-trait associations. The work was authored by Maria Chiara Piro and last updated on 2026-04-27.

Use Cases

• Identify genetic markers for arabinoxylan content in triticale based on the reported marker-trait associations.
• Compare triticale arabinoxylan QTLs with known wheat QTLs based on the description of conserved loci.
• Investigate the genetic basis of water-extractable versus total arabinoxylan proportion (WE/TOT-AX) in flour.
• Support breeding programs aiming to improve the nutritional quality of triticale for food applications.

Strengths

• Dataset is associated with a specific scientific study identifying seven significant marker-trait associations.
• Phenotypic characterization includes four specific arabinoxylan-related traits: TOT-AX, WE-AX, WU-AX, and WE/TOT-AX.
• Released under a permissive CC-BY-4.0 license, facilitating reuse.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The primary data file is a 922.7 KB DOCX document, which may not be a standard structured data format for analysis.

Provenance

Source

figshare, authored by Maria Chiara Piro.

Collection Method

A diverse triticale collection was genotyped using DArTseq technology and phenotyped for arabinoxylan content.

Freshness

Last updated 2026-04-27 05:16:27; freshness should be verified.