The three important traits for cooking and eating quality of rice grains are controlled by a single.
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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 Tan,Y. F., J. X. Li, S. B. Yu, Y. Z. Xing, C. G. Xu and Q. Zhang. 1999. Theor. Appl. Genet. 99:642-648. ABSTRACT Cooking and eating quality of the rice grain is one of the most serious problems of rice production 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 cooking and eating quality of rice grains. The materials used in the analysis included F2 seeds, an F2:3 population and an F9 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 the 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 the three traits. This locus coincided with the Wx region on the short arm of chromosome 6, indicating that all the three traits were either controlled by the Wx locus or by the 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 in the quality improvement of the rice varieties. Key words rice quality, amylose content, gel consistency, gelatinization temperature, genetic analysis, molecular marker