论文部分内容阅读
以沈农265和丽江新团黑谷杂交衍生的重组自交系群体(RILs)为实验材料,对12个粳稻(Oryza sativa subsp.japonica)蒸煮食味品质相关性状进行QTL分析。共检测到29个蒸煮食味品质相关的QTLs,分布于除第8染色体外的11条染色体上,LOD值介于2.50–16.47之间,加性效应值为–132.69–471.85,单个QTL贡献率为10.36%–73.24%。在第6染色体RM508–RM253区域检测到1个蒸煮营养食味品质多效性QTL簇,其中q AC6表型贡献率最大,解释73.24%的表型变异;在第10染色体PM166–RM258区域检测到2个与蒸煮食味品质相关的QTLs,分别是控制口感的q CTS10和综合评分的q CCS10。此外,检测到15个与RVA特征谱相关的QTLs,在第6染色体RM253–RM402区域检测到3个与RVA谱特征值相关的QTLs,表型贡献率均大于12%。这些定位结果将为粳稻蒸煮食味相关品质的分子遗传机理研究奠定基础。
In this study, QTL analysis of the eating quality traits of 12 japonica rice (Oryza sativa subsp. Japonica) was conducted using recombinant inbred lines (RILs) derived from Shennong 265 and Lijiang Xintiandi Heigu as experimental materials. A total of 29 QTLs related to cooking and eating quality were detected, distributed on 11 chromosomes except chromosome 8, with LOD values between 2.50-16.47 and additive effects of -132.69-471.85. The single QTL contribution rate was 10.36% -73.24%. A pleiotropic QTL cluster was found on the region of RM508-RM253 on chromosome 6, with the largest contribution of q AC6 phenotype, accounting for 73.24% of the phenotypic variation. The genotype PM266-RM258 on chromosome 10 detected 2 QTLs related to cooking and eating quality were q CTS10 to control mouthfeel and q CCS10 to composite score, respectively. In addition, 15 QTLs related to RVA profiles were detected, and 3 QTLs associated with RVA profiles were detected on RM253-RM402 region of chromosome 6, with phenotypic contribution rates greater than 12%. These positioning results will lay the foundation for the molecular genetic mechanism of the quality related to cooking and eating of japonica rice.