QTL analysis related to rice appearance quality and rice food quality trait using high-density SNP genetic map

文献类型： 外文期刊

第一作者： Cao, Liangzi

作者： Cao, Liangzi;Ding, Guohua;Lei, Lei;Zhou, Jinsong;Bai, Liangming;Luo, Yu;Xia, Tianshu;Yang, Guang;Li, Wan;Sun, Shichen;Cao, Liangzi;Ding, Guohua;Lei, Lei;Zhou, Jinsong;Bai, Liangming;Sun, Shichen;Wang, Xueyang;Liu, Kai

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关键词： Rice; GBS; QTL; Rice eating quality; Rice appearance quality

期刊名称：PLANT GROWTH REGULATION （ 影响因子：4.2； 五年影响因子：4.0 ）

ISSN： 0167-6903

年卷期： 2023 年

页码：

收录情况： SCI

摘要： Rice is one of the major crops in the world. In the twenty-first century, due to the development and popularity of Japanese food culture, the consumption of rice increased dramatically not only in Asia but also in European and American countries. Thus, the demand for rice quality also increased, especially in terms of taste. In this study, the localization of Quantitative Trait Locus (QTL) related to qualities of rice appearance, taste, and palatability of cooked rice was performed in a recombinant inbred population of LD4 and Ha068142 by using high-density single nucleotide polymorphisms genetic mapping. Fourteen QTLs (qFV-5-1, qFV-5 -2, qFV-10, qRAV.7, qRAV.9, qRTV.1, qPGWC.5-1, qPGWC.5-2, qPGWC.11, qGWC.11, qPC.1, qPC.7, qAC.1, qAC.5) related to qualities of rice appearance and taste were detected based on seven traits. Three QTLs (qFV-5-1, qFV-5-2, qFV-10) on chromosomes 5 and 10 were identified utilizing rice foodstuff value. Concurrently, the interaction effect between genes was also detected. The three QTLs can improve rice foodstuff value by 9.8 points. The findings of this study thus lay the foundation for the molecular breeding of rice with high-quality appearance and taste.

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