Zheng X, Wu J G, Lou X Y, Xu H M, Shi C H
Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, 310029, Hangzhou, People's Republic of China.
Theor Appl Genet. 2008 Feb;116(3):335-42. doi: 10.1007/s00122-007-0671-5. Epub 2007 Nov 8.
Investigations to identify quantitative trait loci (QTLs) governing cooking quality traits including amylose content, gel consistency and gelatinization temperature (expressed by the alkali spread value) were conducted using a set of 241 RIL populations derived from an elite hybrid cross of "Zhenshan 97"x"Minghui 63" and their reciprocal backcrosses BC1F1 and BC2F1 populations in two environments. QTLs and QTLxenvironment interactions were analyzed by using the genetic model with endosperm and maternal effects and environmental interaction effects on quantitative traits of seed in cereal crops. The results suggested that a total of seven QTLs were associated with cooking quality of rice, which were subsequently mapped to chromosomes 1, 4 and 6. Six of these QTLs were also found to have environmental interaction effects.
利用一套由“珍汕97”ד明恢63”的优良杂交组合衍生而来的241个重组自交系群体及其在两个环境中的回交BC1F1和BC2F1群体，开展了鉴定控制蒸煮品质性状（包括直链淀粉含量、胶稠度和糊化温度（用碱消值表示））的数量性状位点（QTL）的研究。采用具有胚乳和母体效应以及环境互作效应的遗传模型，对谷类作物种子数量性状的QTL和QTL×环境互作进行了分析。结果表明，共有7个QTL与水稻蒸煮品质相关，随后将它们定位到第1、4和6号染色体上。还发现其中6个QTL具有环境互作效应。
