Genetic Determinants and Breeding Strategies for Rice Cooking and Eating Quality: A Comprehensive Review.

ABSTRACT: Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this review synthesizes advances in its molecular mechanisms, focusing on genetic determinants and regulatory networks of storage substances. Starch is key: the Wx gene (central hub) has ≥ 9 allelic variants (e.g., Wxᵃ, Wxᵇ and Wx^ela), modulating amylose content (AC) via GBSSI activity, Wx gene expression levels, splicing efficiency, etc., and exerting pleiotropic effects on protein/lipid metabolism, grain transparency, and taste; storage proteins (80% glutelin) harm CEQ by inhibiting starch gelatinisation, regulated by relevant gene families and vesicular pathways (e.g., Rab5a-VPS9a); lipids (0.3%-3% of endo

SUBMITTER: Lou G 

PROVIDER: S-EPMC12946518 | biostudies-literature | 2026 Mar

REPOSITORIES: biostudies-literature