University of Idaho identifies natural mutation linked to higher wheat yields
A team of researchers from the University of Idaho has identified a naturally occurring genetic mutation in wheat that could help increase grain yields by 5% to 10%.
The discovery was made by scientists from the College of Agricultural and Life Sciences, led by wheat breeder Jianli Chen at the Aberdeen Research and Extension Center. The team screened wheat genetic material, including spring wheat varieties developed in the Pacific Northwest, and found the beneficial mutation in several high yielding wheat lines.
Researchers determined that the mutation is a small DNA deletion linked to later flowering and a greater number of spikelets on wheat heads. Spikelets develop into grains, making this trait important for yield improvement.
The mutation was confirmed in several successful wheat lines, including UI Gold, a hard white spring wheat variety released in 2022, along with other promising experimental lines.
To help breeders use this discovery, the research team developed molecular markers that can quickly identify the mutation in wheat breeding programs. These markers allow breeders to select desirable lines more efficiently.
The research was supported by a five-year, $15 million grant from the U.S. Department of Agriculture National Institute of Food and Agriculture. The nationwide project involved scientists from 22 institutions, with the University of Idaho receiving more than $537,000 to support its work.
The study also strengthened the use of genomic selection, a breeding approach that uses DNA information to predict desirable traits before lengthy field testing. Researchers found that a simplified platform using 4,000 DNA markers was just as effective as a larger 90,000 marker system for predicting yield.
The streamlined process reduces testing costs by about $60 per sample, making breeding programs faster and more affordable.
Researchers now plan to evaluate the technology for additional traits such as drought tolerance and baking quality, helping support future wheat improvement efforts.
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