稻米蒸煮品质性状的QTL定位

 以D50/HB277衍生的由190个家系组成的F7重组自交系群体为研究材料，构建了包含102个SSR标记的遗传连锁图谱，覆盖水稻基因组1226.4 cM区域，平均图距为12.02 cM。利用Windows QTL Cartographer 2.5软件，对蒸煮品质进行QTL分析。在杭州和海南两地实验中，共检测到6个具有显著加性效应的QTL。其中，分别控制直链淀粉含量和胶稠度的主效QTL（qAC6和qGC6）均位于第6染色体短臂RM508和RM587之间，控制碱消值的主效QTL（qASV6）位于第6染色体短臂RM111和RM3438之间，且均能在两地稳定表达。

Mapping of QTL for Cooking Quality Traits of Rice

A recombinant inbred population consisting of 190 lines, derived from the cross of a javanica （D50） and an indica （HB277） rice was used to investigate the genetic factors affecting cooking quality of rice. A total of 102 simple sequence repeat（SSR） markers were used to construct a genetic linkage map spanning 1226.4 cM on total 12 chromosomes, with an average interval of 12.02 cM. By Windows QTL Cartographer 2.5, a total of six quantitative trait loci（QTLs） were identified for the three traits, two for amylose content （AC）, one for alkali spreading value （ASV）, three for gel consistency （GC）. Three QTLs (qAC6, qGC6 and qASV6) could stably express and had significant additive effects in Hangzhou and Hainan. qAC6 and qGC6governing AC and GC respectively were flanked by RM508 and RM587 on the short arm of chromosome 6, and qASV6 governing ASV was flanked by RM111 and RM3438 on the same chromosome.