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QTL detection for eating quality of cooked rice in a population of chromosome segment substitution lines

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Abstract

The genetic mechanism underlying six palatability properties of cooked rice and three physico-chemical traits was dissected in 66 BC3F2 chromosome segment substitution lines (CSSLs), using a complete linkage map in three successive years. The CSSLs showed transgressive segregation for all traits studied. Significant correlation was detected among most palatability traits. A total of 25 QTLs for the nine traits were identified on nine chromosomes, and many QTLs affecting different quality traits were mapped in the same regions. Six QTLs—qLT-8 for luster, qTD-6 and qTD-8 for tenderness, qIVOE-6 and qIVOE-8 for integrated value of organoleptic evaluation, and qAC-8 for amylose content—were repeatedly detected across the 3 years. Phenotypic values were significantly different between the recurrent parent, cultivar Asominori, and the CSSLs harboring any of the six QTL alleles across the three environments, indicating that these six QTLs were non-environment-specific and could be used for marker-assisted selection in rice quality improvement.

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Acknowledgements

We are very grateful for comments and suggestions on the manuscript from Professor Lihong Zhu and two anonymous reviewers. We acknowledge 24 panelists for degusting cooked rice for 3 years and Dr. Fulin Gu for helping field management. This research is supported by the grants from the National High Technology Research and Development Program of China (“863” Program, No. 2001AA241024; 2003AA222131>>2003AA207020), the National Natural Science Foundation of China (No.30270811), “948” project, the Ministry of Agriculture of PR China (No.201002 A), National Science and Technology Achievements Spreading Program (02EFN21 3200232), Jiangsu Science and Technology Development Program (BE 2001305).

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Authors and Affiliations

  1. National Key Laboratory for Crop Genetics and Germplasm Enhancement, Jiangsu Plant Gene Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, China

    X. Y. Wan, J. M. Wan, C. C. Su, C. M. Wang, W. B. Shen, J. M. Li, H. L. Wang, L. Jiang, S. J. Liu & L. M. Chen

  2. Plant Breeding Laboratory, Faculty of Agriculture, Kyushu University, Fukuoka, 812-8581, Japan

    H. Yasui & A Yoshimura

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  1. X. Y. Wan
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  11. H. Yasui
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  12. A Yoshimura
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Correspondence to J. M. Wan.

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Communicated by D.J. Mackill

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Wan, X.Y., Wan, J.M., Su, C.C. et al. QTL detection for eating quality of cooked rice in a population of chromosome segment substitution lines. Theor Appl Genet 110, 71–79 (2004). https://doi.org/10.1007/s00122-004-1744-3

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  • DOI: https://doi.org/10.1007/s00122-004-1744-3

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