Identification of Quantitative Trait Loci Associated with Rice Eating Quality Traits Using a Population of Recombinant Inbred Lines Derived from a Cross between Two Temperate japonica Cultivars

Kwon, Soon Wook; Cho, Young Chan; Lee, Jeong Heui; Suh, Jung-Pil; Kim, Jeong Ju; Kim, Myeong Ki; Choi, Ikseon; Hwang, Hung Goo; Koh, Hee Jong; Kim, Yeon Gyu

doi:10.1007/s10059-011-0289-y

Cited by 29 publications

(41 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These QTLs related to eating quality were inherited by Koshihikari allele. Any QTL for physico-chemical properties and glossiness of cooked rice related to eating quality were not detected in the RIL population from the cross of two japonica rice, Suweon365 and Chucheongbyeo (Kwon et al 2011). Based on these studies, the QTL region on the short arm end of chromosome 3 harbors unique QTLs for eating quality especially in Ilpumbyeo and Koshihikari alleles.…”

Section: Discussionmentioning

confidence: 95%

“…Another QTL, qCPV1 at the end of long arm of chromosome 1 was detected. There were reports on two QTLs for GC and BD (Bao et al 2002), four QTLs, qBD1, qPV1, qCO1 and qAC1 (Kobayashi and Tomita 2008), and GT (Wan et al 2004) related to paste viscosity properties and a QTL qPC1 for protein content (Kwon et al 2011). Wada et al (2008) reported a QTL qDTH1 for heading time in this locus.…”

Section: Discussionmentioning

confidence: 99%

“…The other QTL cluster for HPV and CPV was located in RM3214-RM44 on chromosome 8. Previous studies have reported QTLs related to stickiness and paste viscosity properties (Kobayashi and Tomita 2008), stickiness and hardness by sensory test (Wada et al 2008), physico-chemical properties and sensory test (Kwon et al 2011), and palatability for cooked rice and gel consistency (Wan et al 2004) in the same region on chromosome 8. The QTLs identified in this study and in previous reports were located on 49-55 cM and 15-45 cM in physical map, respectively (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…Some QTLs were identified for amylose content, peak and hot-paste viscosities, and gel consistency in DH population from indica x japonica (Bao et al 2002), peak viscosity in RIL population from indica x indica (Wang et al 2007), and glossiness by sensory test in CSSLs from Koshihikari x Kasalath (Takeuchi et al 2007) in the similar region on chromosome 7. Apart from these, a major QTL for ADV, AC and GCR (Kwon et al 2011) and glossiness, taste and hardness (Wada et al 2008) was identified in two japonica RIL populations, at the distal region of long arm on chromosome 7. The other QTL cluster for HPV and CPV was located in RM3214-RM44 on chromosome 8.…”

Section: Discussionmentioning

confidence: 99%

“…2). This region on the short arm end of chromosome 6 was identified to contain QTLs for paste viscosity properties by sensory test using DH, RIL, BIL and CSSL populations from the crosses of indica/indica (Fan et al 2005;Wang et al 2007), indica/japonica (Bao et al 2000(Bao et al , 2002He et al 2006;Takeuchi et al 2007;Tian et al 2005;Wan et al 2004) and japonica/japonica (Kobayashi and Tomita 2008;Kwon et al 2011;Tanaka et al 2006;Wada et al 2006Wada et al , 2008. Many QTLs for DTH (days to heading) were identified at the end of the short arm of chromosome 6 (Monna et al 2002;Ebitani et al 2005;Tanaka et al 2006;Wada et al 2006).…”

Section: Discussionmentioning

confidence: 99%

See 4 more Smart Citations

QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)

Cho

Suh

Yoon

et al. 2013

Plant Breed. Biotech.

Self Cite

View full text Add to dashboard Cite

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. ABSTRACT Eating and cooking qualities are the most important trait in japonica rice breeding program. In this study, we performed genetic analysis to identify quantitative trait loci (QTLs) related to eating quality using 182 recombinant inbred lines (RILs) derived from a cross between two japonica cultivars, 'Ilpumbyeo' and 'Moroberekan'. Parameters for eating quality being investigated include alkali digestive value (ADV) and amylose content (AC) for physico-chemical properties, glossiness of cooked rice (GCR), and six paste viscosity properties, peak viscosity (PV), hot-paste viscosity (HPV), cool-paste viscosity (CPV), breakdown (BD), setback (SB), and consistency viscosity (CSV) in RILs. This study revealed 28 QTLs on chromosomes 1, 3, 4, 5, 6, 7, 8, 9, and 10. Two QTL regions on chromosomes 3 and 6 were clustered with QTLs for physico-chemical property, GCR, and paste viscosity. The QTL loci for ADV, AC, GCR, PV, HPV, CPV, BD, SB, and CSV of paste viscosity properties in wx locus on chromosome 6 are the most important region for improving the texture of cooked rice. Three QTLs for PV, BD, and SB were detected on chromosome 9. PV and BD were highly positively correlated while SB showed high negative correlation with PV and BD. The QTLs for PV, BD, and SB are important to develop high eating quality rice lines of delayed retrogradation of cooked rice. Seven QTL-NILs substituted with Ilpumbyeo genetic background in most loci except for qLB4.2 for leaf blast resistance from Moroberekan allele, are expected to improve cooking and eating quality in japonica rice.

show abstract

Section: Discussionmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)

Cho

Suh

Yoon

et al. 2013

Plant Breed. Biotech.

Self Cite

View full text Add to dashboard Cite

show abstract

Genetic Improvement of Grain Quality in Japonica Rice

Hori¹,

Yano²

2013

Translational Genomics for Crop Breeding

View full text Add to dashboard Cite

Molecular and environmental factors determining grain quality in rice

Chen

Wang

Ouwerkerk

2012

Food and Energy Security

135

View full text Add to dashboard Cite

Rice among other cereals is key to food security for at least half the world population. Since the 1960s, productivity of rice has largely been improved during the Green Revolution, which included development of new cultivars, irrigation infrastructure, new management techniques, and synthetic fertilizers and pesticides. Nowadays, scientists and breeders are more and more focused on improving the quality of rice for different purposes and markets. For instance, people in the Far East prefer sticky and soft rice, while in India, a non-sticky type is preferred. Consumers from developed countries ask mainly for grain with good cooking quality and eating characteristics, but in many developing regions, nutritional value is crucial as rice is the most consumed staple food. Grain quality is a general concept which covers many characteristics ranging from physical to biochemical and physiological properties. Starch and protein are the two main components of rice endosperm and therefore are key to quality. The knowledge of how starch and protein are synthesized, sorted, and stored in starch granules and protein bodies (PB) is important for rice breeding. Besides that, grain quality has been shown to be affected significantly by growing and environmental conditions, such as water availability, temperature, fertilizer application, drought, and salinity stresses. However, the signal transduction pathways controlling grain quality still remain largely unclear. In the following sections, we first briefly review the four main aspects of grain quality, followed by a discussion of the molecular and genetic basis of starch and seedstorage protein biosynthesis and the effects of environmental factors. Obviously, rice grain is also an important source of mineral micronutrients, as well as important vitamins. Storage of these also plays crucial roles in grain quality and nutritional value, but we will only discuss these aspects briefly in this review. Grain Quality Traits in Rice Major traits of grain qualityThe traits and parameters used to evaluate grain quality in rice vary across countries. However, four main quality traits are widely used to assess quality, namely milling properties, appearance, nutritional value, and cooking quality. After harvesting, rice seeds are milled to remove the outer husk and bran layers in order to produce different types of edible rice based on the requirements of the consumers. Thus, milling quality of the grain determines the final yield and the broken kernel rate of the milled rice, which is of concern for both breeders and farmers. Appearance is one of the crucial properties appealing consumers after milling. Cooking quality determines the easiness of cooking, as well as the firmness and stickiness of the cooked rice which is associated with eating properties. As one of the most important staple food in the world, nutritional value is also valued by consumers.Some criteria for the main quality traits are widely shared among the different rice-consuming regions. The

show abstract

Identification of Quantitative Trait Loci Associated with Rice Eating Quality Traits Using a Population of Recombinant Inbred Lines Derived from a Cross between Two Temperate japonica Cultivars

Cited by 29 publications

References 31 publications

QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)

QTL Mapping for Paste Viscosity Characteristics Related to Eating Quality and QTL-NIL Development in Japonica Rice (Oryza sativa L.)

Genetic Improvement of Grain Quality in Japonica Rice

Molecular and environmental factors determining grain quality in rice

Contact Info

Product

Resources

About