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亲本系与杂交水稻食味品质性状的相关性

Correlations Between Parental Lines and Hybrid Rice in Terms of Eating Quality Traits.

作者信息

Peng Yan, Mao Bigang, Zhang Changquan, Shao Ye, Wu Tianhao, Hu Liming, Hu Yuanyi, Tang Li, Li Yaokui, Zhao Bingran, Tang Wenbang, Xiao Yinghui

机构信息

College of Agronomy, Hunan Agricultural University, Changsha, China.

State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China.

出版信息

Front Nutr. 2021 Jan 7;7:583997. doi: 10.3389/fnut.2020.583997. eCollection 2020.

DOI:10.3389/fnut.2020.583997
PMID:33490097
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7817974/
Abstract

In this study, by analyzing the relationship between hybrid combinations and parental lines, we found that the eating quality traits of hybrid combinations were determined by both parents. The sterile lines determined the overall eating quality characteristics of the hybrid combinations. For the same sterile line, there were some correlations between the hybrid combinations and restorer lines in terms of taste value, rapid visco analyzer breakdown and setback values, apparent amylose content, and cooked rice hardness and stickiness. Analysis of the starch fine structure between hybrid combinations and their restorer lines demonstrated positive correlations between them in terms of short-branch amylopectin chains and amylose. Moreover, different allelic combinations of the gene showed different genetic effects on the eating quality traits of hybrid rice. Overall, this study provides a framework for the development of hybrid rice with superior eating quality.

摘要

在本研究中，通过分析杂交组合与亲本系之间的关系，我们发现杂交组合的食味品质性状由双亲共同决定。不育系决定了杂交组合的整体食味品质特征。对于同一不育系，杂交组合与恢复系在味值、快速粘度分析仪的崩解值和回生值、表观直链淀粉含量以及米饭硬度和粘性方面存在一些相关性。杂交组合与其恢复系之间淀粉精细结构的分析表明，它们在短支链淀粉链和直链淀粉方面呈正相关。此外，该基因的不同等位基因组合对杂交水稻的食味品质性状表现出不同的遗传效应。总体而言，本研究为优质食味杂交水稻的培育提供了一个框架。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eee/7817974/1687071c90ae/fnut-07-583997-g0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eee/7817974/165437a4c4c7/fnut-07-583997-g0001.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eee/7817974/165437a4c4c7/fnut-07-583997-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eee/7817974/2f86bb814cca/fnut-07-583997-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eee/7817974/08fa0992644d/fnut-07-583997-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eee/7817974/677d4def2bd3/fnut-07-583997-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eee/7817974/1687071c90ae/fnut-07-583997-g0005.jpg

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Allelic variations of the Wx locus in cultivated rice and their use in the development of hybrid rice in China.栽培稻 Wx 位点的等位基因变异及其在中国杂交稻发展中的应用。
PLoS One. 2020 May 5;15(5):e0232279. doi: 10.1371/journal.pone.0232279. eCollection 2020.
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Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus for Gel Consistency.
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