The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63
The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63
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DOI：
10.1007/s001220051279
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发表时间：
1999-08-01
影响因子：
5.4
通讯作者：
Zhang, Q
中科院分区：
文献类型：
--
作者：
Tan, YF;Li, JX;Zhang, Q
稻米的蒸煮食味品质是世界上许多水稻产区面临的最严重的问题之一。本研究利用分子标记技术对稻米蒸煮和成穗品质的3个重要性状--直链淀粉含量（AC）、胶稠度（GC）和糊化温度（GT）进行了遗传分析。分析所用的材料包括F-2种子、F-2：3群体和F-9重组自交系群体。对这三个世代的分离分析表明，这三个性状均受一个孟德尔基因座控制。基于分子标记的QTL（数量性状位点）分析，无论是通过单因素方差分析，使用单标记基因型和全基因组扫描与MAPMAKER/QTL，揭示了一个单一的基因座：控制所有三个性状的表达。该基因座与6号染色体短臂上的Wx区域相吻合，表明所有三个性状要么由Wx基因座控制，要么由与该基因座紧密连锁的基因组区域控制。这一发现为进一步研究GC和GT的分子基础提供了线索。研究结果对水稻品种的品质改良也有直接的指导意义。
The cooking and eating quality of the rice grain is one of the most serious problems in many rice-producing areas of the world. In this study, we conducted a molecular marker-based genetic analysis of three traits, amylose content (AC), gel consistency (GC)and gelatinization temperature (GT), that are the most important constituents of the cooking and earing quality of rice grains. The materials used in the analysis included F-2 seeds, an F-2:3 population, and an F-9 recombinant inbred-line population from a cross between the parents of 'Shanyou 63', the most widely grown hybrid in rice production in China. Segregation analyses of these three generations showed that each of the three traits was controlled by a single Mendelian locus. Molecular marker-based QTL (quantitative trait locus) analyses, both by one-way analysis of variance using single marker genotypes and by whole-genome scanning with MAPMAKER/QTL, revealed a single locus that: controls the expression of all three traits. This locus coincided with the Wx region on the short arm of chromosome 6, indicating that all three traits were either controlled by the Wx locus or by a genomic region tightly linked to this locus. This finding has provided clues to resolving the molecular bases of GC and GT in future studies. The results also have direct implications for the quality improvement of rice varieties.