three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63

• Published in: Theoretical and applied genetics Vol. 99; no. 3/4; pp. 642 - 648
• Main Authors: Tan, Y.F, Li, J.X, Yu, S.B, Xing, Y.Z, Xu, C.G, Zhang, Q
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 01-08-1999; Berlin Springer Nature B.V
• Subjects: amylose; amylose content; Biological and medical sciences; chemical composition; chromosome mapping; Classical genetics, quantitative genetics, hybrids; consistency; Cooking; cooking quality; elites; food quality; Fundamental and applied biological sciences. Psychology; gel consistency; gelatinization temperature; gelation; gels; genetic markers; Genetics of eukaryotes. Biological and molecular evolution; Genomes; Grain; hybrids; inheritance (genetics); Laboratories; loci; microsatellite repeats; Oryza sativa; Pteridophyta, spermatophyta; quantitative traits; repetitive sequences; restriction fragment length polymorphism; Rice; Seeds; segregation; temperature; Vegetals; wx locus; China; Genetic mapping; Monocotyledones; Cooking; Linkage; Grains; Genetic marker; Enzyme; Transferases; Organoleptic properties; Glycosyltransferases; Hybrid; Chromosome; Glycogen (starch) synthase; Gelatinization; Cereal crop; Oryza sativa; Amylose; Gramineae; Quality; Content; Angiospermae; Hexosyltransferases; Spermatophyta; Physicochemical properties
• ISSN: 0040-5752; 1432-2242
• DOI: 10.1007/s001220051279

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 eating 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.