Chinese Bulletin of Botany ›› 2016, Vol. 51 ›› Issue (6): 757-763.DOI: 10.11983/CBB15209

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Dissection of Quantitative Trait Loci for Cooking and Eating Quality Traits in Oryza sativa subsp. japonica

Xiaoyun Yao1, Jiayu Wang1*, Jin Liu1, Qi Wang1, Xin Jiang1, Shukun Jiang2, Zhengjin Xu1   

  1. 1Rice Research Institute, Shenyang Agricultural University/Key Laboratory of Northeast Rice Biology and Breeding, Ministry of Agriculture, Shenyang 110866, China
    2Cultivation and Farming Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
  • Received:2015-11-29 Accepted:2016-03-15 Online:2016-11-01 Published:2016-12-02
  • Contact: Wang Jiayu
  • About author:

    # Co-first authors


Recombinant inbred lines derived from the cross between Shennong265 (Japonica) and Lijiangxintuanheigu (Japonica) were used to identify quantitative trait loci (QTL) for 12 cooking and eating quality traits. In total, 29 QTLs were detected on chromosomes 1, 2, 3, 4, 5, 6, 7, 9, 10, 11 and 12, with limit of detection values ranging from 2.50 to 16.47, additive effect from -132.69 to 471.85, and range of individually explained phenotypic variation from 10.36% to 73.24%. One pleiotropic QTL cluster was detected on chromosome 6 (RM508-RM253), which had higher phenotypic variation and an additive effect; QTL qAC6 explained 73.24% of the phenotypic variation. Two QTLs, qCCS10 and qCTS10, were detected on chromosome 10 (PM166-RM258); they affected taste and comprehensive score, respectively. In addition, 15 QTLs associated with Rapid Visco Analyzer (RVA) profile characteristics were identified; 3 QTLs, located on chromosome 6 (RM253-RM402), explained more than 12% of the phenotypic variation. These results will be helpful to further enrich and research the molecular genetic mechanism of cooking and eating quality traits in rice.