Zhang Yu, Zhao Jiajia, Hu Yaqi, Zhang Yanni, Ying Yining, Xu Feifei, Bao Jinsong
Institute of Nuclear Agricultural Sciences, Key Laboratory for Nuclear Agricultural Sciences of Zhejiang Province and Ministry of Agriculture and Rural Affairs, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
Plants (Basel). 2022 Aug 30;11(17):2249. doi: 10.3390/plants11172249.
The improvement of the cooking and eating quality (CEQ) of rice is one of the major objectives of current rice-breeding programs. A few major genes such as () and () have been successfully applied in molecular breeding. However, their interactive effects on CEQ have not been fully understood. In this study, a recombinant inbred line (RIL) population was constructed by crossing the white-core mutant 645 with the transparent phenotype of the japonica rice variety Tainung 67 (TN67). 645 and TN67 contain different alleles of 2 (2), , and . The effects of different allele combinations of 2, and on the CEQ of rice were investigated. The inbred lines with the mutation allele 2 had a significantly lower apparent amylose content (AAC), viscosity characteristics except for setback (SB), and gel texture properties compared to those lines with the 2 allele. The allelic combination of 2 and significantly affected the AAC, breakdown (BD), and gel textural properties, which could explain most of the variations in those rice quality traits that were correlated with AAC. The allelic combination of 2 and significantly affected the hot paste viscosity (HPV) and pasting temperature (PT). The × interaction had a significant effect on the PT. The interaction of 2, and significantly affected the AAC, cold paste viscosity (CPV), PT, and consistency viscosity (CS). These results highlight the important roles of these quality-related genes in regulating the CEQ of rice and provide new clues for rice-quality improvement by marker-assisted selection.
提高稻米的蒸煮与食用品质（CEQ）是当前水稻育种计划的主要目标之一。一些主要基因如（）和（）已成功应用于分子育种。然而，它们对CEQ的互作效应尚未完全明确。本研究中，通过将白芯突变体645与粳稻品种台农67（TN67）的透明表型杂交构建了一个重组自交系（RIL）群体。645和TN67含有2（2）、、和的不同等位基因。研究了2、和不同等位基因组合对水稻CEQ的影响。与具有2等位基因的株系相比，具有突变等位基因2的自交系表观直链淀粉含量（AAC）、除反弹值（SB）外的黏度特性以及凝胶质地特性显著更低。2和的等位基因组合显著影响AAC、崩解值（BD）和凝胶质地特性，这可以解释与AAC相关的那些水稻品质性状的大部分变异。2和的等位基因组合显著影响热浆黏度（HPV）和糊化温度（PT）。×互作对PT有显著影响。2、和的互作显著影响AAC、冷浆黏度（CPV）、PT和稠度黏度（CS）。这些结果突出了这些品质相关基因在调控水稻CEQ中的重要作用，并为通过标记辅助选择改良水稻品质提供了新线索。
