TY - JOUR T1 - QTL analysis of traits related to rice (Oryza sativa L.) cooking and eating quality in a Recombinant Inbred Lines (RILs) population TT - تجزیه QTL صفات مرتبط با کیفیت پخت و خوراک در جمعیت لاین‌های اینبرد نوترکیب (F9) برنج JF - MGJ JO - MGJ VL - 14 IS - 1 UR - http://mg.genetics.ir/article-1-32-en.html Y1 - 2019 SP - 25 EP - 37 KW - Cooking and eating quality KW - RIL population KW - SSR KW - QTL N2 - 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. M3 ER -