粳稻栽培品种遗传多样性及食味品质性状的关联分析(英文)
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- 英文论文题名：Genetic Diversity and Association Analysis for Eating Quality Traits in japonica Rice
- 论文作者：Chunfang Zhao ; Lin Zhao ; Xintao Qiang ; Lihui Zhou ; Shu Yao ; Tao Chen ; Qingyong Zhao ; Cailin Wang
- 英文论文作者：Chunfang Zhao ; Lin Zhao ; Xintao Qiang ; Lihui Zhou ; Shu Yao ; Tao Chen ; Qingyong Zhao ; Cailin Wang ; Institute of Food Crops ; Jiangsu Academy of Agricultural Sciences ; Jiangsu High Quality Rice Research and Development Center ; Nanjing Branch of China National Center for Rice Improvement
- 年：2016
- 作者机构：Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Jiangsu High Quality Rice Research and Development Center,Nanjing Branch of China National Center for Rice Improvement;
- 英文论文关键词：Rice ; Eating and cooking quality ; Association analysis ; Starch biosynthesis genes
- 会议召开时间：2016-09-01
- 会议录名称：全国农业生物化学与分子生物学第十五届学术研讨会会议文集
- 英文会议录名称：The Special Edition of the 15th National Symposium of Agricultural Biochemistry and Molecular Biology
- 语种：英文
- 分类号：S511.22
- 学会代码：IGSS
- 会议名称：全国农业生物化学与分子生物学第十五届学术研讨会
- 会议地点：中国甘肃兰州
- 主办单位：中国生物化学与分子生物学会农业分会
- 学会名称：中国生物化学与分子生物学会
- 页数：2
- 文件大小：500k
- 原文格式：O
- 会议级别：全国
摘要
Rice eating and cooking quality is important and largely determines its market price and consumer acceptance.In order to completely understand genetic diversity,population structure and genetic base controlling variation of eating and cooking quality,184 japonica rice germplasm accessions most of which are Chinese rice cultivars were studied using 18 starch biosynthesis related genes and 164 polymorphic SSRs markers distributed evenly on the 12 rice chromosomes.12 eating and cooking related traits including amylose content,gel consistency,gelatinization temperature and rapid viscoanalyzer profile were investigated.Genetic diversity analysis indicated that a total of 628 alleles with the phenotypic information content(PIC) value of 0.244 were identified and major allele frequency ranged from 0.29 to 0.99,suggesting a moderate level of genetic variation of these cultivars.For determining population structure,populations K=l to K=10 were tested and population K=4 was present in all the states,which indicated the entire population was categorized into four distinct populations.Genome-wide association analysis revealed that a total of 30 significant marker-trait associations(P<0.01) were identified(Fig.1),with the R~2 values ranging from 4.61%to 18.22%.The most significant marker associations were for trough-RVU and Breakdown-RVU(SBE4 marker on chromosome 4),gel consistency and palatability(RM31 on chromosome 5),gel consistency and peak time(RM206 on chromosome 11) and amylose content,peak viscosity-RVU,set back and peak time(RM411 on chromosome 3).These loci were collocated within multiple traits,indicating they might be useful for simultaneous improvement of these traits.Notably,the region of RM411 on the short arm of chromosome 3 was an important locus associated with differences in the eating quality in non-glutinous japonica rice as reported previously.These significant markers could be applied as a gene resource for marker-assisted breeding program of improving rice eating and cooking quality.
Rice eating and cooking quality is important and largely determines its market price and consumer acceptance.In order to completely understand genetic diversity,population structure and genetic base controlling variation of eating and cooking quality,184 japonica rice germplasm accessions most of which are Chinese rice cultivars were studied using 18 starch biosynthesis related genes and 164 polymorphic SSRs markers distributed evenly on the 12 rice chromosomes.12 eating and cooking related traits including amylose content,gel consistency,gelatinization temperature and rapid viscoanalyzer profile were investigated.Genetic diversity analysis indicated that a total of 628 alleles with the phenotypic information content(PIC) value of 0.244 were identified and major allele frequency ranged from 0.29 to 0.99,suggesting a moderate level of genetic variation of these cultivars.For determining population structure,populations K=l to K=10 were tested and population K=4 was present in all the states,which indicated the entire population was categorized into four distinct populations.Genome-wide association analysis revealed that a total of 30 significant marker-trait associations(P<0.01) were identified(Fig.1),with the R~2 values ranging from 4.61%to 18.22%.The most significant marker associations were for trough-RVU and Breakdown-RVU(SBE4 marker on chromosome 4),gel consistency and palatability(RM31 on chromosome 5),gel consistency and peak time(RM206 on chromosome 11) and amylose content,peak viscosity-RVU,set back and peak time(RM411 on chromosome 3).These loci were collocated within multiple traits,indicating they might be useful for simultaneous improvement of these traits.Notably,the region of RM411 on the short arm of chromosome 3 was an important locus associated with differences in the eating quality in non-glutinous japonica rice as reported previously.These significant markers could be applied as a gene resource for marker-assisted breeding program of improving rice eating and cooking quality.
Rice eating and cooking quality is important and largely determines its market price and consumer acceptance.In order to completely understand genetic diversity,population structure and genetic base controlling variation of eating and cooking quality,184 japonica rice germplasm accessions most of which are Chinese rice cultivars were studied using 18 starch biosynthesis related genes and 164 polymorphic SSRs markers distributed evenly on the 12 rice chromosomes.12 eating and cooking related traits including amylose content,gel consistency,gelatinization temperature and rapid viscoanalyzer profile were investigated.Genetic diversity analysis indicated that a total of 628 alleles with the phenotypic information content(PIC) value of 0.244 were identified and major allele frequency ranged from 0.29 to 0.99,suggesting a moderate level of genetic variation of these cultivars.For determining population structure,populations K=l to K=10 were tested and population K=4 was present in all the states,which indicated the entire population was categorized into four distinct populations.Genome-wide association analysis revealed that a total of 30 significant marker-trait associations(P<0.01) were identified(Fig.1),with the R~2 values ranging from 4.61%to 18.22%.The most significant marker associations were for trough-RVU and Breakdown-RVU(SBE4 marker on chromosome 4),gel consistency and palatability(RM31 on chromosome 5),gel consistency and peak time(RM206 on chromosome 11) and amylose content,peak viscosity-RVU,set back and peak time(RM411 on chromosome 3).These loci were collocated within multiple traits,indicating they might be useful for simultaneous improvement of these traits.Notably,the region of RM411 on the short arm of chromosome 3 was an important locus associated with differences in the eating quality in non-glutinous japonica rice as reported previously.These significant markers could be applied as a gene resource for marker-assisted breeding program of improving rice eating and cooking quality.
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