The QTL analysis on maternal and endosperm genome and their environmental interactions for characters of cooking quality in rice (<Emphasis Type="Italic">Oryza sativa</Emphasis> L<Emphasis Type="Italic">.</Emphasis>) |
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Authors: | X Zheng J G Wu X Y Lou H M Xu C H Shi |
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Institution: | (1) Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, 310029 Hangzhou, People’s Republic of China;(2) Department of Psychiatry and Neurobehavioral Sciences, University of Virginia, Charlottesville, VA 22911, USA |
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Abstract: | Investigations to identify quantitative trait loci (QTLs) governing cooking quality traits including amylose content, gel
consistency and gelatinization temperature (expressed by the alkali spread value) were conducted using a set of 241 RIL populations
derived from an elite hybrid cross of “Zhenshan 97” × “Minghui 63” and their reciprocal backcrosses BC1F1 and BC2F1 populations in two environments. QTLs and QTL × environment interactions were analyzed by using the genetic model with endosperm
and maternal effects and environmental interaction effects on quantitative traits of seed in cereal crops. The results suggested
that a total of seven QTLs were associated with cooking quality of rice, which were subsequently mapped to chromosomes 1,
4 and 6. Six of these QTLs were also found to have environmental interaction effects. |
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