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Article: Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)

TitleMolecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)
Authors
KeywordsMarker Assisted Selection
Quality
Rice
Wx Gene
Issue Date2010
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jcs
Citation
Journal Of Cereal Science, 2010, v. 51 n. 1, p. 159-164 How to Cite?
AbstractII-32B is a key maintainer line used for hybrid rice breeding in China. However, it is of poor quality for most Chinese consumers because of its high apparent amylose content (AAC), high gelatinization temperature (GT) and non-fragrance. It is well known that the AAC, GT and fragrance traits are largely controlled by the Wx, starch synthase IIa (SSIIa), and fragrance (fgr) genes, respectively. With the aid of functional markers, we improved the quality of II-32B by introgressing the Wx, SSIIa, and fgr genes from Yixiang B, a fragrant maintainer line that has low AAC and low GT. The microsatellite allele (CT) 17 of Wx, the contiguous single nucleotide polymorphism TT allele of SSIIa and the 8-bp deletion allele of fgr were transferred to II-32B by two backcrosses and three selfings. Molecular marker assisted selection was applied in the series to select for individuals carrying Wx-(CT) 17, SSIIa-TT, and fgr-deletion alleles. According to the marker genotypes, seventeen homozygous lines for Wx-(CT) 17, SSIIa-TT, and fgr gene markers were finally selected. The improved II-32B lines were fragrant with reduced AAC and GT. © 2009 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/179172
ISSN
2015 Impact Factor: 2.402
2015 SCImago Journal Rankings: 1.265
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorJin, Len_US
dc.contributor.authorLu, Yen_US
dc.contributor.authorShao, Yen_US
dc.contributor.authorZhang, Gen_US
dc.contributor.authorXiao, Pen_US
dc.contributor.authorShen, Sen_US
dc.contributor.authorCorke, Hen_US
dc.contributor.authorBao, Jen_US
dc.date.accessioned2012-12-19T09:52:33Z-
dc.date.available2012-12-19T09:52:33Z-
dc.date.issued2010en_US
dc.identifier.citationJournal Of Cereal Science, 2010, v. 51 n. 1, p. 159-164en_US
dc.identifier.issn0733-5210en_US
dc.identifier.urihttp://hdl.handle.net/10722/179172-
dc.description.abstractII-32B is a key maintainer line used for hybrid rice breeding in China. However, it is of poor quality for most Chinese consumers because of its high apparent amylose content (AAC), high gelatinization temperature (GT) and non-fragrance. It is well known that the AAC, GT and fragrance traits are largely controlled by the Wx, starch synthase IIa (SSIIa), and fragrance (fgr) genes, respectively. With the aid of functional markers, we improved the quality of II-32B by introgressing the Wx, SSIIa, and fgr genes from Yixiang B, a fragrant maintainer line that has low AAC and low GT. The microsatellite allele (CT) 17 of Wx, the contiguous single nucleotide polymorphism TT allele of SSIIa and the 8-bp deletion allele of fgr were transferred to II-32B by two backcrosses and three selfings. Molecular marker assisted selection was applied in the series to select for individuals carrying Wx-(CT) 17, SSIIa-TT, and fgr-deletion alleles. According to the marker genotypes, seventeen homozygous lines for Wx-(CT) 17, SSIIa-TT, and fgr gene markers were finally selected. The improved II-32B lines were fragrant with reduced AAC and GT. © 2009 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/jcsen_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.subjectMarker Assisted Selectionen_US
dc.subjectQualityen_US
dc.subjectRiceen_US
dc.subjectWx Geneen_US
dc.titleMolecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)en_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.jcs.2009.11.007en_US
dc.identifier.scopuseid_2-s2.0-73549107010en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-73549107010&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume51en_US
dc.identifier.issue1en_US
dc.identifier.spage159en_US
dc.identifier.epage164en_US
dc.identifier.isiWOS:000274867600024-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridJin, L=35766833000en_US
dc.identifier.scopusauthoridLu, Y=35180149300en_US
dc.identifier.scopusauthoridShao, Y=35735011100en_US
dc.identifier.scopusauthoridZhang, G=35209325500en_US
dc.identifier.scopusauthoridXiao, P=34573749200en_US
dc.identifier.scopusauthoridShen, S=7403432022en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.scopusauthoridBao, J=7201398486en_US
dc.identifier.citeulike6373331-

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