three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63
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 a...
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| Veröffentlicht in: | Theoretical and applied genetics 1999-08, Vol.99 (3/4), p.642-648 |
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| creator | Tan, Y.F Li, J.X Yu, S.B Xing, Y.Z Xu, C.G Zhang, Q |
| description | 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. |
| doi_str_mv | 10.1007/s001220051279 |
| format | Article |
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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.</description><identifier>ISSN: 0040-5752</identifier><identifier>EISSN: 1432-2242</identifier><identifier>DOI: 10.1007/s001220051279</identifier><identifier>PMID: 22665200</identifier><identifier>CODEN: THAGA6</identifier><language>eng</language><publisher>Heidelberg: Springer</publisher><subject>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. 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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</subject><ispartof>Theoretical and applied genetics, 1999-08, Vol.99 (3/4), p.642-648</ispartof><rights>1999 INIST-CNRS</rights><rights>Springer-Verlag Berlin Heidelberg 1999</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c533t-6c20b19f20b8c1ba20edd2cca47cf280d823aab7d73d0941a699220aaf902b43</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1944341$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22665200$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tan, Y.F</creatorcontrib><creatorcontrib>Li, J.X</creatorcontrib><creatorcontrib>Yu, S.B</creatorcontrib><creatorcontrib>Xing, Y.Z</creatorcontrib><creatorcontrib>Xu, C.G</creatorcontrib><creatorcontrib>Zhang, Q</creatorcontrib><title>three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63</title><title>Theoretical and applied genetics</title><addtitle>Theor Appl Genet</addtitle><description>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.</description><subject>amylose</subject><subject>amylose content</subject><subject>Biological and medical sciences</subject><subject>chemical composition</subject><subject>chromosome mapping</subject><subject>Classical genetics, quantitative genetics, hybrids</subject><subject>consistency</subject><subject>Cooking</subject><subject>cooking quality</subject><subject>elites</subject><subject>food quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gel consistency</subject><subject>gelatinization temperature</subject><subject>gelation</subject><subject>gels</subject><subject>genetic markers</subject><subject>Genetics of eukaryotes. 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Psychology</topic><topic>gel consistency</topic><topic>gelatinization temperature</topic><topic>gelation</topic><topic>gels</topic><topic>genetic markers</topic><topic>Genetics of eukaryotes. Biological and molecular evolution</topic><topic>Genomes</topic><topic>Grain</topic><topic>hybrids</topic><topic>inheritance (genetics)</topic><topic>Laboratories</topic><topic>loci</topic><topic>microsatellite repeats</topic><topic>Oryza sativa</topic><topic>Pteridophyta, spermatophyta</topic><topic>quantitative traits</topic><topic>repetitive sequences</topic><topic>restriction fragment length polymorphism</topic><topic>Rice</topic><topic>Seeds</topic><topic>segregation</topic><topic>temperature</topic><topic>Vegetals</topic><topic>wx locus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tan, Y.F</creatorcontrib><creatorcontrib>Li, J.X</creatorcontrib><creatorcontrib>Yu, S.B</creatorcontrib><creatorcontrib>Xing, Y.Z</creatorcontrib><creatorcontrib>Xu, C.G</creatorcontrib><creatorcontrib>Zhang, Q</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Neurosciences Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Theoretical and applied genetics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tan, Y.F</au><au>Li, J.X</au><au>Yu, S.B</au><au>Xing, Y.Z</au><au>Xu, C.G</au><au>Zhang, Q</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63</atitle><jtitle>Theoretical and applied genetics</jtitle><addtitle>Theor Appl Genet</addtitle><date>1999-08-01</date><risdate>1999</risdate><volume>99</volume><issue>3/4</issue><spage>642</spage><epage>648</epage><pages>642-648</pages><issn>0040-5752</issn><eissn>1432-2242</eissn><coden>THAGA6</coden><abstract>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.</abstract><cop>Heidelberg</cop><cop>Berlin</cop><pub>Springer</pub><pmid>22665200</pmid><doi>10.1007/s001220051279</doi><tpages>7</tpages></addata></record> |
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| 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 |
| title | three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63 |
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