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Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality

机译：改善煮熟的米饭的光泽度，是视米粒质量的重要组成部分

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Abstract BackgroundRice is one of the few cereals consumed as a whole grain, and therefore the appearance of the final milled product, both before and after cooking, strongly influences the consumer’s perception of product quality. Matching consumer preference for rice grain quality is a key component of rice variety development programs, as the quality drives demand, which in turn drives variety adoption, market price, and profitability. The quality of cooked rice is normally evaluated indirectly, through measurement of key elements driving quality as well as more directly by sensory evaluation, but remains a complex trait conditioned by the genetic complexity of factors driving quality, changes wrought by environment, and the complexity of consumer preferences.ResultIn this study, we evaluated 17 traits, including the taste value obtained by glossiness of cooked rice (TV), to explain rice eating quality by statistical methods and identified QTLs associated with TV. To explain the correlation among traits, exploratory factor analysis was performed for 2?years. The overall eating quality (OE) was correlated with TV and protein content loading at the same factor (PA1) in 2017, and there was a relationship between the OE (PA1) and the TV (PA2) in 2018 (PA1:PA2, r =?0.3). In QTL analysis using 174 RILs, three QTLs for TV derived from Wandoaengmi6 were detected on chromosomes 4, 6, and 9. The QTL qTV9 delimited within Id9007180 and 9,851,330 on chromosome 9 was detected in both years, explaining approximately 17% of the variation, on average. Through the use of fine mapping, qTV9 was delimited to an approximately 34-Kbp segment flanked by the DNA markers CTV9_9 and CTV9_13, and nine ORFs were listed in the target region as candidate genes associated with TV. In the evaluation of qTV9’s effect on OE, the lines with qTV9 showed a significant increase in correlation coefficiency compared to the negative lines. These data will apply to functional analysis on the glossiness and the MAS breeding program to improve the eating quality of japonica as a donor line.ConclusionIn this paper we report a number of QTL associated with changes in glossiness of cooked rice, and these may have utility in the development of MAS in breeding programs with a specific focus on cooked grain quality.
机译：摘要BackgroundRice是作为整个谷物消耗的少数谷物之一，因此烹饪前后的最终研磨产品的外观强烈影响消费者对产品质量的看法。匹配消费者偏好的稻米品质是水稻品种发展计划的关键组成部分，因为质量推动需求，这反过来推动各种采用，市场价格和盈利能力。通常通过测量驾驶质量的关键元素以及通过感官评估的关键元素和更直接的方式间接评估熟米的质量，但仍然是驾驶质量因素的遗传复杂性的复杂性状，环境变化以及复杂性消费者偏好。本研究，我们评估了17个特征，包括熟米饭（电视）的光泽度获得的味道值，通过统计方法解释水稻食用质量，并确定与电视相关的QTL。为了解释特征之间的相关性，探索性因子分析2年来进行2年。整体进食质量（OE）在2017年与电视和蛋白质含量加载相关，2018年（PA1）与电视（PA2）之间存在关系（PA1：PA2，R =？0.3）。在QTL分析中，使用174个RIL，在染色体4,6和9上检测到来自Wandoaengmi6的三个电视QTL。在两年内检测到ID9007180和9,851,330内的QTL QTV9和9,851,330次界定，解释了大约17％的变化，一般。通过使用细映射，将QTV9界定到由DNA标记CTV9_9和CTV9_13侧翼的大约34kbp段，并且在目标区域中列出九个ORF，作为与电视相关的候选基因。在对QTV9对OE的影响的评估中，与QTV9的线条显示与负线相比的相关系数显着增加。这些数据将适用于有光泽度和MAS繁殖计划的功能分析，以改善粳稻的饮食质量作为捐赠者。本文报告了许多与熟米光泽的变化相关的QTL，这些QTL可能有效用在养殖计划中的繁殖计划中的开发中，对熟粒质量的特定重点。

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