QTL mapping for rice grain quality: a strategy to detect more QTLs within sub-populations

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• 作者：Feifei Xu (1)
  Chengxiao Sun (2)
  Yan Huang (1)
  Yaling Chen (1)
  Chuan Tong (1)
  Jinsong Bao (1)
  
  1. Institute of Nuclear Agricultural Sciences ; Key Laboratory of Zhejiang Province and Chinese Ministry of Agriculture for Nuclear-Agricultural Sciences ; Zhejiang University ; Hua Jiachi Campus ; Hangzhou ; 310029 ; People鈥檚 Republic of China
  2. Rice Product Quality Inspection and Supervision Center ; Ministry of Agriculture ; China National Rice Research Institute ; Hangzhou ; 310006 ; People鈥檚 Republic of China
  
• 关键词：Rice ; Grain quality ; Eating and cooking qualities ; QTL mapping ; Wx
• 刊名：Molecular Breeding
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：35
• 期：4
• 全文大小：281 KB
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• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Life Sciences
  Plant Sciences
  
• 出版者：Springer Netherlands
• ISSN：1572-9788

文摘

Wx is considered to be the most important gene controlling eating and cooking qualities and pasting properties in rice (Oryza sativa L.). In this study, a recombinant inbred line population derived from indica rice parents differing in apparent amylose content (AAC) was used to detect quantitative trait loci (QTLs) for ten grain quality parameters for rice quality improvement. QTL mapping was performed on the whole population and on two sub-populations based on Wx genotypes. A total of 29 QTLs were found in the whole population. Ten QTLs for 7 traits were detected in the two sub-populations, four of which (qPRO3.1, qPV9, qHPV9, and qCS7) were also detected in the whole population, whereas the other six were QTLs with minor effects that might be covered by the Wx locus. Besides the Wx locus with the largest effect on AAC and most pasting properties, there were another six QTL clusters contributing to grain quality located on chromosomes 2, 3, 5, 6 and 9. It was also found that some QTLs for peak viscosity, breakdown and consistency were closely linked to rice grain shape related QTLs on chromosome 3. A QTL cluster on chromosome 9 for peak viscosity, hot paste viscosity and cold paste viscosity was detectable in the whole population, which was close to the isoamylase 3 (ISA3) locus. A QTL cluster for both peak time and pasting temperature on chromosome 6 was near to the starch synthase I locus, and was potentially a new QTL with minor effect for peak time and pasting temperature. These findings will promote better understanding of the genetic regulation of rice eating and cooking qualities.