Consumer Driven Grain Quality and Nutrition Unit, Rice Breeding and Innovation Platform, International Rice Research Institute, Los Baños 4030, Philippines.
Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Jiangsu Key Laboratory of Crop Genetics and Physiology, Yangzhou University, Yangzhou 225009, China.
Plant Commun. 2022 May 9;3(3):100271. doi: 10.1016/j.xplc.2021.100271. Epub 2021 Dec 28.
The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs. Here, we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice. Innovations in gene- and genome-editing techniques have enabled improvements in rice ECQ. Significant genes and quantitative trait loci (QTLs) have been shown to regulate starch composition, thereby affecting amylose content and thermal and pasting properties. A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma. Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties. The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population demands.
稻米的食味和蒸煮品质（ECQ）对于确定其在市场上的经济价值和促进消费者接受度至关重要。因此，它一直是水稻育种计划的重中之重。在这里，我们重点介绍 ECQ 的遗传研究进展，并讨论进一步提高水稻 ECQ 的前景。基因和基因组编辑技术的创新使稻米 ECQ 得到了改善。已证实许多重要的基因和数量性状位点（QTL）可调控淀粉组成，从而影响直链淀粉含量以及糊化和胶稠特性。少数与其他 ECQ 特性（如蛋白质含量和香气）相关的基因/QTL 已被鉴定出来。标记辅助选择已经在不同的遗传资源中鉴定出与优良 ECQ 特性相关的稀有等位基因。本综述中总结的后基因组驱动信息对于增强当前的育种策略以满足消费者偏好和不断增长的人口需求具有重要意义。
