Genetic mapping of the qGCR6 locus affecting glossiness of cooked rice
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A japonica variety, Koshihikari, is known to have favorable eating quality. Two rice backcross inbred lines (BILs) developed from Koshihikari exhibited significantly different glossiness of cooked rice (GCR), an eating quality trait measured using the Toyo-taste meter. Genetic analysis indicated that the genetic composition of these two BILs differed only on the short arm of chromosome 6, which led to the identification of the qGCR6 locus. Through high-resolution genetic mapping, the qGCR6 locus was further delimited to a 43.9 kb chromosomal region containing ten putative genes. The DNA marker SNP2175, which tightly links to qGCR6, was developed and can be used in marker-assisted breeding programs.
KeywordsEating quality Genetic mapping DNA marker Rice
This study was supported by grants from the Tainan District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taiwan.
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