Summary
The effects of the Tom Thumb dwarfing gene, Rht3, on the quality and quantity of grain α-amylase produced during germination and by induction with exogenous gibberellic acid are described. In a season conducive to high sprouting damage the gene reduced α-amylase levels in the field by 77%. Selection among random Rht3 genotypes showed that other genetic factors can be combined with the dwarfing gene to further increase sprouting damage resistance.
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Communicated by R. Riley
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Flintham, J.E., Gale, M.D. The Tom Thumb dwarfing gene, Rht3 in wheat, I. Reduced pre-harvest damage to breadmaking quality. Theoret. Appl. Genetics 62, 121–126 (1982). https://doi.org/10.1007/BF00293343
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DOI: https://doi.org/10.1007/BF00293343