QTL Locations For Major Quality Traits In Rice Grains And Their Correlations Studies

Rice grain quality is one of the major target traits, including appearance quality, milling quality, cooking and eating quality and nutrient quality, in which cooking and eating quality is of the most importance. In this study, we conducted a genetic analysis of the quantitative traits such as eating quality, amylose content(AC),gel temperature(alkali spreading value, ASV or GT), percentage of grain with a white core(PGWC) and percentage of the square of white core (PSWC) . The materials used in the analysis were Asominori/1R24 substitution lines The results are followed: 1: The quantitative trait loci (QTLs) for eating quality were all observed widely ranging from 4 to 9 QTLs. Five QTLs for gloss were located on chr.2, chr.5, chr.7 and chr.12, respectively. The minimum number of QTLs for scent, tenderness, viscosity, elasticity, cold tenderness and summary, is 4, 8, 4, 9,7 and 7 in turn. 2: 13 QTLs for PGWC were located on chr.1-6, chr.1O, chr.12, respectively. 12 QTLs for PSWC were detected on chr.1-3, chr.6-8, chr.lO and chr.12. 3: Two QTLs for AC were located on chr.6(C688) and chr.8 (X47-R727) seperatedly. 13 QTLs for ASV were detected on chr. 1, chr.2, chr.4, chr.6, chr.8 and chr.1O in part. 4: The Pearson correlations between flavour and other traits were significant at 5% or 1% level, showing that the evaluation index can exactly reflect eating quality. 5: According to the analysis of partial correlation, correlation II coclhcicnt between summary and elasticity was biggest. and then was summary and tenderness, and gloss in turn, showing that the texture traits of cooked rice such as elasticity, tenderness and gloss is crucial to eating quality. 6: In Asominori/1R24 populations, AC had negative partial correlation to summary significant at 5% level while no significant correlation to tenderness and viscosity. 7: Correlation coefficient between elasticity and eating quality traits is lesser especially to tenderness, indicting that the combination of elasticity and tenderness is difficult.