کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516255 1322349 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)
چکیده انگلیسی

II-32B is a key maintainer line used for hybrid rice breeding in China. However, it is of poor quality for most Chinese consumers because of its high apparent amylose content (AAC), high gelatinization temperature (GT) and non-fragrance. It is well known that the AAC, GT and fragrance traits are largely controlled by the Wx, starch synthase IIa (SSIIa), and fragrance (fgr) genes, respectively. With the aid of functional markers, we improved the quality of II-32B by introgressing the Wx, SSIIa, and fgr genes from Yixiang B, a fragrant maintainer line that has low AAC and low GT. The microsatellite allele (CT)17 of Wx, the contiguous single nucleotide polymorphism TT allele of SSIIa and the 8-bp deletion allele of fgr were transferred to II-32B by two backcrosses and three selfings. Molecular marker assisted selection was applied in the series to select for individuals carrying Wx-(CT)17, SSIIa-TT, and fgr-deletion alleles. According to the marker genotypes, seventeen homozygous lines for Wx-(CT)17, SSIIa-TT, and fgr gene markers were finally selected. The improved II-32B lines were fragrant with reduced AAC and GT.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 51, Issue 1, January 2010, Pages 159–164
نویسندگان
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