https://scholars.lib.ntu.edu.tw/handle/123456789/414283
標題: | Genetic mapping of the qGCR6 locus affecting glossiness of cooked rice | 作者: | Wang, S.-S. Chen, K.-Y. YANN-RONG LIN Kai-Yi Chen |
關鍵字: | Eating quality; Genetic mapping; DNA marker; Rice | 公開日期: | 2017 | 出版社: | SPRINGER | 卷: | 213 | 期: | 6 | 來源出版物: | Euphytica | 摘要: | © 2017, Springer Science+Business Media Dordrecht. A japonica variety, Koshihikari, is known to have favorable eating quality. Two rice backcross inbred lines (BILs) developed from Koshihikari exhibited significantly different glossiness of cooked rice (GCR), an eating quality trait measured using the Toyo-taste meter. Genetic analysis indicated that the genetic composition of these two BILs differed only on the short arm of chromosome 6, which led to the identification of the qGCR6 locus. Through high-resolution genetic mapping, the qGCR6 locus was further delimited to a 43.9 kb chromosomal region containing ten putative genes. The DNA marker SNP2175, which tightly links to qGCR6, was developed and can be used in marker-assisted breeding programs. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/414283 | ISSN: | 0014-2336 1573-5060 |
DOI: | 10.1007/s10681-017-1904-6 http://www.scopus.com/inward/record.url?eid=2-s2.0-85018446046&partnerID=MN8TOARS 46651353 |
顯示於: | 農藝學系 |
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