Genome-wide association study (GWAS) and transcription analysis of candidate genes for rice grain eating and cooking quality (ECQ) traits.

ABSTRACT: Rice eating and cooking quality (ECQ) is a key determinant of consumer preference and market value, governed by complex genetic and biochemical mechanisms. This study aimed to dissect the genetic architecture underlying three major ECQ-related traits including amylose content (AC), gelatinization temperature (GT), and gel consistency (GC), using a panel of 243 diverse rice accessions through a genome-wide association study (GWAS), epistatic interaction analysis, haplotype analysis, and gene expression profiling. Phenotypic evaluation revealed extensive variability for all three traits, accompanied by high narrow-sense heritability estimates, indicating strong genetic control. Based on the FarmCPU model, 29 significant SNPs corresponding to 23 quantitative trait loci (QTLs)-11 for GT, 6 for

SUBMITTER: Farzad Amirebrahimi F 

PROVIDER: S-EPMC12859915 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature