异地比较定位控制稻米蒸煮食用品质的数量性状基因

 利用一个以窄叶青 8号 ( ZYQ8)和京系 1 7( JX1 7)为亲本构建的加倍单倍体 ( doubledhaploid,DH)群体及其分子连锁图谱 ,在 3个环境中 (成都、海南和杭州 )对稻米蒸煮食用品质 3个性状进行了数量性状基因位点 ( quantitative trait loci,QTL)的比较定位。结果表明 ,直链淀粉含量 ( amylose content,AC)在 3个环境中都检测到 wx主基因 ,在一个环境 (成都 )检测到第5染色体上的一个微效 QTL q AC- 5。糊化温度 ( gelatinization temperature,GT)在 3个环境中都检测到第 6染色体上的 alk( alkline degeneration,alk)主基因 ,在成都和海南分别检测到位于第 6和第 7染色体上的 QTL、q GT- 6b和 q GT- 7。胶稠度 ( gel consistency,GC)在 3个环境中共检测到 4个 QTL,其中第 2和第 7染色体上的 q GC- 2和 q GC- 7在 3个环境中都检测到 ,在海南还检测到第 5染色体上的 q GC- 5,在杭州还检测到 wx基因控制 GC。由此表明 ,稻米蒸煮食用品质性状除了受到主效基因控制外 ,还明显受到环境的影响

Comparative Mapping Quantitative Trait Loci Controlling the Cooking and Eating Quality of Rice (Oryza sativa L.)

A doubled haploid (DH) population derived from indica/japonica cross and its genetic linkage map were employed to map quantitative trait loci (QTL) underlying rice cooking and eating quality parameters in three places, Chengdu (CD), Hainan (HN) and Hangzhou (HZ), respectively. The wx gene on chromosome 6 was identified significantly for amylose content (AC) in plants grown at three environments, and a minor QTL on chromosome 5, qAC 5, was also detected for AC in plant grown in Chengdu. The alk gene on chromosome 6 was identified significantly for gelatinization temperature (GT) in plants grown at three environments, while another two QTL on chromosome 6 and 7, qGT 6b and qGT 7, were also detected for GT in Chengdu and Hainan, respectively. For gel consistency (GC), a total of 4 QTL were detected and two of them, qGC 2 and qGC 7, were detected at all of the three environments. In addition, qGC 5 on chromosome 5 was detected in Hainan while in Hangzhou, the effect of wx gene was also identified. It is suggested that rice cooking and eating quality were mainly controlled by main effects of genes as well as interaction effects of quantitative trait loci and environment.