Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars.

ABSTRACT:

Background

In temperate rice cultivation regions, japonica rice cultivars are grown preferentially because consumers deem them to have good eating quality, whereas indica rice cultivars have high grain yields and strong heat tolerance but are considered to have poor eating quality. To mitigate the effects of global warming on rice production, it is important to develop novel rice cultivars with both desirable eating quality and resilience to high temperatures. Eating quality and agronomic traits were evaluated in a reciprocal set of chromosome segment substitution lines derived from crosses between a japonica rice cultivar 'Koshihikari' and an indica rice cultivar 'Takanari'.

Results

We detected 112 QTLs for amylose and protein contents, whiteness, stickiness, hardness and e

SUBMITTER: Hori K 

PROVIDER: S-EPMC7790929 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature