由于育种目标的差异, 使得东北粳稻(Oryza sativa subsp. geng or japonica)在单产水平上比日本粳稻更具优势, 而日本粳米食味品质则明显优于中国粳米。明确中日粳米间食味品质差异的遗传基础, 对于培育高产优质兼顾的粳稻具有重要价值。以274份中日粳稻为研究材料, 应用质构参数量化食味品质, 并将诸多参数降维后结合全基因组关联分析剖析影响中日粳米食味差异的遗传基础。结果表明, 中日粳稻食味值的显著差异体现在粘力(Adhesion Force, ADF)、第一可恢复形变循环(First Recoverable Deformation Cycle, FRDC)和弹性指数(Elasticity Index, EI)三个质构特征参数上。同时, 食味值与30个质构特性指标相关性分析表明, 24个指标与米饭食味之间具有显著或极显著的相关性。将30个质构特性指标降维为4个可解释群体80%表型变异的主成分。其特征值的全基因组关联分析挖掘到2个影响中日粳米质构特性的主效位点, qFPC4.3与qFPC9.2。本研究从质构角度量化了食味品质的参数, 由此解析了中日稻米食味品质特性差异的遗传基础, 为我国粳稻食味品质遗传改良提供了有价值的遗传信息和理论依据。

INTRODUCTION: Due to the difference in breeding objectives, northeast japonica rice (Oryza sativa subsp. geng or japonica) is more advantageous than Japanese japonica rice in terms of yield level, while Japanese japonica rice is significantly better than Chinese japonica rice in terms of eating quality. Clarifying the genetic basis of the differences in eating quality between Chinese and Japanese japonica rice is of great value for cultivating high-yield and high-quality japonica rice.

RATIONALE: 274 Chinese and Japanese japonica rice were used as research materials to quantify the eating quality of the rice and to analyze the genetic basis of the taste differences between Chinese and Japanese japonica rice by combining genome-wide association analysis with the downscaling of many parameters.

RESULTS: The results showed that the significant differences in the taste values of Chinese and Japanese japonica rice were reflected in three textural parameters: Adhesion Force (ADF), First Recoverable Deformation Cycle (FRDC) and Elasticity Index (EI). Meanwhile, the correlation analysis between the taste values and 30 textural characters showed that 24 characters had significant or highly significant correlations with rice taste value. The 30 metrics of textural characterization were downscaled to four principal components that explained 80% of the phenotypic variation in the population, and the genome-wide associations of their eigenvalues were mined to two primary effector loci affecting the textural characterization of Chinese-Japanese japonica rice, qFPC4.3 and qFPC9.2.

CONCLUSION: In this study, we quantified the parameters of eating quality from a qualitative perspective, and thus analyzed the genetic basis of the differences in eating quality between Chinese and Japanese rice, which provided valuable genetic information and theoretical basis for the genetic improvement of eating quality of japonica rice in China.

PCA analysis and Genome wide association analysis based on principal component eigenvalues of texture characteristics indicators. PCA analysis was performed using 2021 data.