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MARKER FOR EVALUATION OF EATING QUALITY OF JAPONICA RICE AND USES THEREOF

机译：日本粳稻食用品质的评价标记及其用途

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PURPOSE: A primer set for evaluating rice taste and a method for evaluating rice taste are provided to simply and accurately evaluate rice taste and to select F2 plant. CONSTITUTION: A primer set for evaluating rice taste comprises an oligonucleotide primer set of sequence numbers 3 and 4, sequence numbers 5 and 6, sequence numbers 11 and 12, sequence numbers 17 and 18, sequence numbers 19 and 20, sequence numbers 21 and 22, sequence number 23 and 24, sequence numbers 29 and 30, sequence numbers 31 and 32, sequence number 55 and 56, sequence numbers 61 and 62, sequence numbers 63 and 64, or sequence numbers 69 and 70. The rice is Japonica rice. A kit for evaluating rice taste comprises the oligonucleotide primer and reagent for PCR. A method for evaluating rice taste comprises: a step of isolating genome DNA from rice sample; a step of performing PCR for amplifying target sequence; a step of determining base sequence of the PCR product; and a step of compiling statistics.
机译：目的：提供用于评估米味的引物组和用于评估米味的方法，以简单，准确地评估米味并选择F2植物。组成：用于评估米饭味道的引物组，其寡核苷酸引物组的序列号为3和4，序列号5和6，序列号11和12，序列号17和18，序列号19和20，序列号21和22序列号23和24，序列号29和30，序列号31和32，序列号55和56，序列号61和62，序列号63和64或序列号69和70。水稻是粳稻。评估米饭味道的试剂盒包含寡核苷酸引物和PCR试剂。一种评价米饭味道的方法，包括：从米饭样品中分离基因组DNA的步骤;进行PCR以扩增靶序列的步骤;确定PCR产物的碱基序列的步骤;以及编制统计信息的步骤。

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