QTL detection for eating quality of cooked rice in a population of chromosome segment substitution lines

被引：0
|
作者：
X. Y. Wan
J. M. Wan
C. C. Su
C. M. Wang
W. B. Shen
J. M. Li
H. L. Wang
L. Jiang
S. J. Liu
L. M. Chen
H. Yasui
A Yoshimura
机构：
[1] Nanjing Agricultural University,National Key Laboratory for Crop Genetics and Germplasm Enhancement, Jiangsu Plant Gene Engineering Research Center
[2] Kyushu University,Plant Breeding Laboratory, Faculty of Agriculture
来源：
Theoretical and Applied Genetics | 2004年 / 110卷
关键词：
Amylose Content; Gelatinization Temperature; Eating Quality; Chromosome Segment Substitution Line; BC3F1 Generation;
D O I：
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中图分类号：
学科分类号：
摘要：
The genetic mechanism underlying six palatability properties of cooked rice and three physico-chemical traits was dissected in 66 BC3F2 chromosome segment substitution lines (CSSLs), using a complete linkage map in three successive years. The CSSLs showed transgressive segregation for all traits studied. Significant correlation was detected among most palatability traits. A total of 25 QTLs for the nine traits were identified on nine chromosomes, and many QTLs affecting different quality traits were mapped in the same regions. Six QTLs—qLT-8 for luster, qTD-6 and qTD-8 for tenderness, qIVOE-6 and qIVOE-8 for integrated value of organoleptic evaluation, and qAC-8 for amylose content—were repeatedly detected across the 3 years. Phenotypic values were significantly different between the recurrent parent, cultivar Asominori, and the CSSLs harboring any of the six QTL alleles across the three environments, indicating that these six QTLs were non-environment-specific and could be used for marker-assisted selection in rice quality improvement.
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页码：71 / 79
页数：8
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