Volume 14, Issue 1 (6-2019)                   MGj 2019, 14(1): 25-37 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Bazrkar-Khatibani L, Fakheri B, Hosseini-Chaleshtori M, Mahdinejad N. QTL analysis of traits related to rice (Oryza sativa L.) cooking and eating quality in a Recombinant Inbred Lines (RILs) population. MGj. 2019; 14 (1) :25-37
URL: http://mg.genetics.ir/article-1-32-en.html
Abstract:   (731 Views)
Cooking and eating quality of rice (Oryza sativa L.) is a crucial issue for marketing and consumers main preference in Iran. In the present study, 157 recombinant inbred lines derived from a cross between two Iranian cultivars (Ali-kazemi and Kadous) were used for quantitative trait loci (QTLs) analysis of 9 important quantity traits. A total of 300 simple sequence repeat (SSR) markers of known chromosomal position were used to survey the parents and a genetic linkage map covering 1213 cM of rice was constructed using 65 polymorphic markers. In total, 16 number of QTLs including two for amylose content (AC) , one for  gel consistency (GC), two for gelatinization temperature (GT), two for cooked rice length (CL)  one for viscosity (VI),  two for water absorption (WA), three for volume Expansion (VE), two for elongation (EL) and one for cooking time (CT) were detected on seven different linkage groups over two years which can be considered as stable QTLs. The findings also indicated that qac2, qgt6, qve1,6, qel3,4 and qct2 were influenced by the environment.
Full-Text [PDF 860 kb]   (188 Downloads)    
Type of Study: Applicable | Subject: Subject 01
Received: 2018/09/30 | Accepted: 2019/03/6 | Published: 2019/09/29

Add your comments about this article : Your username or Email:

Send email to the article author

© 2021 CC BY-NC 4.0 | فصلنامه علمی ژنتیک نوین

Designed & Developed by : Yektaweb