Tan Y F, Li J X, Yu S B, Xing Y Z, Xu C G, Zhang Q
National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, 430070, Wuhan, China, CN.
Theor Appl Genet. 1999 Aug;99(3-4):642-8. doi: 10.1007/s001220051279.
The cooking and eating quality of the rice grain is one of the most serious problems in many rice-producing areas of the world. In this study, we conducted a molecular marker-based genetic analysis of three traits, amylose content (AC), gel consistency (GC) and gelatinization temperature (GT), that are the most important constituents of the cooking and eating quality of rice grains. The materials used in the analysis included F(2) seeds, an F(2:3) population, and an F(9) recombinant inbred-line population from a cross between the parents of 'Shanyou 63', the most widely grown hybrid in rice production in China. Segregation analyses of these three generations showed that each of the three traits was controlled by a single Mendelian locus. Molecular marker-based QTL (quantitative trait locus) analyses, both by one-way analysis of variance using single marker genotypes and by whole-genome scanning with MAPMAKER/QTL, revealed a single locus that controls the expression of all three traits. This locus coincided with the Wx region on the short arm of chromosome 6, indicating that all three traits were either controlled by the Wx locus or by a genomic region tightly linked to this locus. This finding has provided clues to resolving the molecular bases of GC and GT in future studies. The results also have direct implications for the quality improvement of rice varieties.
米粒的蒸煮和食用品质是世界上许多水稻产区面临的最严重问题之一。在本研究中，我们对直链淀粉含量（AC）、胶稠度（GC）和糊化温度（GT）这三个性状进行了基于分子标记的遗传分析，这三个性状是米粒蒸煮和食用品质的最重要组成部分。分析中使用的材料包括F(2)种子、一个F(2:3)群体以及一个来自中国水稻生产中种植最广泛的杂交品种“汕优63”亲本杂交的F(9)重组自交系群体。对这三代的分离分析表明，这三个性状中的每一个都由一个孟德尔位点控制。基于分子标记的QTL（数量性状位点）分析，无论是使用单标记基因型的单向方差分析还是使用MAPMAKER/QTL进行全基因组扫描，都揭示了一个控制所有三个性状表达的单一基因座。该基因座与第6号染色体短臂上的Wx区域重合，表明所有三个性状要么由Wx基因座控制，要么由与该基因座紧密连锁的基因组区域控制。这一发现为未来研究解决GC和GT的分子基础提供了线索。这些结果对水稻品种的品质改良也有直接影响。
