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E.g., Wessler, regeneration, PubMed ID 17578919.

expand all sections collapse all sections  Reference "QTL for rice grain quality based on a DH population derived from parents with similar apparent amylose content."
Reference ID 7767
Title QTL for rice grain quality based on a DH population derived from parents with similar apparent amylose content.
Source Euphytica, 2002, vol. 128, pp. 317-324
Authors (6)
Abstract A doubled haploid (DH) population consisting of 135 lines, derived from an
indica (IR64) and a japonica (Azucena) rice with a similar apparent amylose
content (AAC), was used to investigate the genetic factors affecting cooking
and eating quality of rice. AAC, gelatinization temperature (GT), gel
consistency (GC) and six starch pasting viscosity parameters were measured for
quantitative trait loci (QTL) analysis using 193 molecular markers mapped on
the DH population. A total of 17 QTLs were detected for the 9 traits, with at
least one QTL and as many as 3 QTLs for each individual trait. No QTL for the
measured parameters was found at the wx locus, possibly because of the similar
AAC between the parents. Several QTLs with important effects on the variations
in the measured parameters were detected in the present study which have not
been found in earlier reports based on populations derived from parents with
different AAC and wx gene alleles. Two interesting loci could be deduced from
the present study according to the marker order compared with other genetic
linkage maps. A QTL flanked by Amy2A and RG433 on the end of the long arm of
chromosome 6, identified for GT, setback and consistency viscosity, might cover
the gene encoding starch branching enzyme I. Similarly, a QTL flanked by RG139
and RZ58 on chromosome 2, detected for hot paste viscosity and breakdown
viscosity, might cover the gene encoding starch branching enzyme III.
Generally, traits significantly correlated with each other shared identical
QTL, but it was not true in some cases. The fine molecular mechanisms
underlying these traits await further elucidation for the improvement of eating
and cooking quality of rice.

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toggle section  Markers (17)
toggle section  QTL (17)
toggle section  Genes (1)
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