Genome-wide and gene-based association mapping for rice eating and cooking characteristics and protein content.

ABSTRACT: Rice eating and cooking quality and protein content (PC) are important properties affecting consumers' preferences, nutrition and health. Linkage QTL mapping and association studies are usually applied to genetically dissect related traits, which could be further facilitated by high density SNP markers and gene annotation based on reference genome to rapid identify candidate genes associated with interested traits. Here, we carried out an association study for apparent amylose content (AC), gel consistency (GC), gelatinization temperature (GT) and PC evaluated in two environments using a diverse panel of 258 accessions from 3 K Rice Genome Project. Wide phenotypic variations were observed in this panel. Genome-wide association study using 22,488 high quality SNPs identified 19 QTL affectin

SUBMITTER: Wang X 

PROVIDER: S-EPMC5722854 | biostudies-literature | 2017 Dec

REPOSITORIES: biostudies-literature