Home | Vol. 19 >B. Research Notes>IV. Genetics of physiological traits and others |
21. | Comparative mapping of quantitative trait loci controlling the cooking and eating quality of rice (Oryza Sativa L.) in two years |
Z.F. LI1, J.M. WAN1, J.F. XIA2, W.Y. WANG2 and M. YANO3 1) State Key Laboratory of Crop Genetics and Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University, Nanjing 210095, China 2) Rice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China 3) Department of Molecular Genetics, National Institute of Agrobiological Resources, Tsukuba, Japan |
Cooking and eating qualities of rice present a major problem in many
rice producing areas. The traits which greatly affect eating and cooking
qualities of rice are amylose content (AC), gelatinization temperature
(GT) and gel consistency (GC). Some studies to map quantitative trait
loci (QTL) for AC, GT and GC by molecular markers have been carried out
(He et al. 1999, Tan et al. 1999, Yan et al. 2001).
Eating and cooking qualities of rice are also affected by environmental
factors, however, there are few reports on QTL mapping for these traits
in different environments. In this study, we compared QTL mapping of AC,
GT and GC for two consecutive years to elucidate genotype and environment
interaction, to get a better understanding of genetic control of the three
traits. trait. The QTL-environment interactions were observed by comparing QTL
mapping of the same population grown in two consecutive years, but were
trait dependent. QTLs for AC and GT were rather stable for two years,
while QTLs for GC were very sensitive to the environment. This suggests
that QTLs for AC and GT would are more useful for marker-assisted selection
to improve the quality of rice. |
Home | Vol. 19 >B. Research Notes>IV. Genetics of physiological traits and others |