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QTL detection for eating quality including glossiness, stickiness, taste and hardness of cooked rice

机译：食用质量的QTL检测，包括米饭的光泽度，粘性，味道和硬度

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摘要

To identify the chromosomal regions controlling the eating quality of cooked rice, we performed a quantitative trait locus (QTL) analysis using 93 backcross inbred lines (BILs) and 39 chromosome segment substitution lines (CSSLs) derived from crosses between a japonica rice cultivar Koshihikari (glossier appearance, tasty, sticky and soft eating quality of rice when cooked) and an indica cultivar Kasalath (less glossy appearance, less sticky and hard eating quality of rice when cooked). We evaluated the eating quality of rice including overall evaluation (OE), glossiness (GL), taste (TA), stickiness (ST) and hardness (HA) in each line based on the sensory test of cooked rice. Twenty-one QTLs for eating quality were mapped to eight regions on chromosomes 1, 2, 3 (two regions), 6, 7, 9 and 10. The Koshihikari alleles at 19 out of 21 QTLs increased the eating quality, while the Kasalath alleles at the other two QTLs increased the eating quality. We also mapped the QTLs for chemical properties, such as amylose content (AC) and protein content (PC), which affected the eating quality. Four QTLs in the terminal region of the short arm of chromosome 3 and five QTLs on chromosome 6 for eating quality were mapped to the same region as that of the QTLs for AC. Three QTLs on chromosome I for eating quality were also mapped to the same region as that of a QTL for PC. The chromosome positions of the other QTLs for eating quality did not coincide with those of the QTLs for AC and PC. Six out of 21 QTLs for eating quality, qTA3, qOE6, qGL6, qTA6, qST6 and qHA6, were commonly identified by analysis using both BILs and CSSLs. One QTL, qTA3, was not a locus of AC, PC or known eating genes. Thus the QTL was mapped in the interval between the SSR markers RM1332 and RM6676 in the middle region of the short arm of chromosome 3 by fine mapping of three sub-CSSLs. Five QTLs, qOE6, qGL6, qTA6, qST6 and qHA6, seemed to be associated with the Waxy (Wx) gene located on chromosome 6.
机译：为了确定控制米饭食用质量的染色体区域，我们使用93个回交自交系（BIL）和39个染色体段替代系（CSSL）进行了定量性状基因座（QTL）分析，这些回交自交系来自粳稻品种越光（煮后的米饭外观更光亮，美味，黏腻且柔软，食用品质好; and稻Kasalath的外观（米饭的光泽度较低，煮熟时较稀少的粘性和坚硬的食用品质）。我们根据煮熟的大米的感官测试，评估了大米的食用质量，包括总体评价（OE），光泽度（GL），味道（TA），粘性（ST）和硬度（HA）。 21个饮食质量的QTL被定位到染色体1、2、3（两个区域），6、7、9和10的八个区域。21个QTL中的19个Koshihikari等位基因提高了饮食质量，而Kasalath等位基因其他两个QTL则提高了饮食质量。我们还绘制了QTL的化学特性，如直链淀粉含量（AC）和蛋白质含量（PC），这些都影响进食质量。将3号染色体短臂末端区域的四个QTL和6号染色体上的五个饮食质量的QTL映射到与AC的QTL相同的区域。 I染色体上三个食用质量QTL也映射到与PC QTL相同的区域。就饮食质量而言，其他QTL的染色体位置与AC和PC的QTL的染色体位置不一致。通过使用BIL和CSSL进行分析，通常可以确定21种食用质量QTL中的6种，即qTA3，qOE6，qGL6，qTA6，qST6和qHA6。一个QTL，qTA3，不是AC，PC或已知进食基因的基因座。因此，通过三个亚CSSL的精细定位，将QTL定位在3号染色体短臂中间区域的SSR标记RM1332和RM6676之间的间隔中。五个QTL，qOE6，qGL6，qTA6，qST6和qHA6，似乎与位于6号染色体上的Waxy（Wx）基因有关。

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