稻米蒸煮特性QTL定位及与感官食味品质的相关性分析

稻米蒸煮特性和感官食味品质是稻米品质的重要评价指标,其遗传复杂.为挖掘与利用优异的稻米品质基因,本研究利用籼稻昌恢121为受体亲本和优质粳稻越光为供体亲本构建的一套染色体片段置换系(CSSL),对稻米的吸水率(WA)、延伸率(CRE)和膨胀率(VE)3个蒸煮特性进行QTL定位.共检测到4个QTL,分布于第8和第11号染...

QTL Mapping of Rice Cooking Characteristics and Correlation Analysis of Sensory Food Quality

Cooking characteristics and sensory eating quality of rice are important evaluation indexes of rice quality,and the genetic basis for these traits are complex.To explore and utilize the excellent rice quality genes,a set of chromosome segment substitution lines(CSSL),derived from a cross between indica Changhui 121(as the recurrent parent)and high-quality japonica Koshihikari(as the donor parent),was used to analyse QTL for water absorption(WA),elongation(CRE)and volume expansion(VE)of cooked rice.Four QTL were detected on chromosomes 8 and 11.The phenotypic contribution rate and additive effect value of qWA-8,qCRE-8,qCRE-11 and qVE-11 were 25.05%,25.94%,27.95%,41.16%and-25.68,-8.00,8.30,30.31,respectively.Among them,qCRE-11 and qVE-11 located near the molecular marker RM287 on chromosome 11 were newly identified QTL.Correlation analysis between cooking characteristics and sensory eating quality traits of rice showed that there was no correlation between them.Cooking characteristics WA,CRE and VE were significantly positively correlated,and significant positive correlations were also found among appearance(AP),aroma(ARM),taste(TA),texture(TE)and sensory score(SS)of rice.The results would provide a theoretical basis for understanding the relationship between rice cooking characteristics and sensory food quality,exploring excellent alleles and genetic improvement of rice quality.