The QTL Analysis Of Rice Grain Weight And Quality

Rice is a main product of crops all over the world, was brought up nearly half of people. With the improvement of people’s living standard, consumers pay more and more attention to the rice quality. Then, the rice quality was controlled by multiple genes, was influenced by environmental factors, get the purpose of optimal allocation gene for breeding by molecular marker assisted. In this study, a RIL populations were from across of Huahui3and Zhongguoxiangdao, were employed to characterize the genetic basis of rice quality, including main-effect quantitative trait loci (QTLs). The major results were as follows:1. A linkage map was constructed by using a recombinant inbred line(RIL) population from the cross between Huahui3/Zhongguoxiangdao. Which was consisted152SSR (simple sequence repeat) and4InDel markers, The linkage map covers a total of1680.1cM of the12rice chromosomes. The average distance is10.9cM between adjacent markers, According to the relative positions of these markers on the reference genetic maps (http://www.gramene.org/).2. The genetic basis of grain length (GL), grain width (GW), length width rate (LWR) and thousand grain weight (TGW) were dissected in two years. Both grain shape (GS) and HGW were significantly correlated with GL, GW, GT. There were three QTL-clusters, which controlled GS and GW. One,was a major QTL of GL, GT and HGW, a minor effect for GW, which flanked RM25003and RM1126on the short arm chromosome of10. The other was minor QTL of GW and TGW, flanked RM26643and XAF on the long arm chromosome of11. The last one controlled GT, GW and HGW, was in the interval between RM186-RM7000on the long arm chromosome of8, this QTL was detected more than once in previous studies. Then, the QTL flanked RM593and MRG0366on on the short arm chromosome of5, was in accordance with GS5(Li et al.2011).3. The genetic basis of white core rate (WCR) was dissected over both years. A total of4QTLs were found, and WCR was significantly correlated with eating and cooking quality.4. A total of18traits (parameters) were analyzed the genetic basis of eating and cooking quality. There were66QTLs was found two years, the largest QTL was ALK controlling most traits of eating and cooking quality. Based on the results of QTL, parameters of RVA were good at showing the studies for rice quality, and temperature and time were able to enrich the information of rice quality at the heating stage for viscosity-testing.5. We detected3QTLs for brown protein content, the largest QTL (qbpc8) flanked by RM310and RM547on chromosome8was the largest one detected in both years, with the positive alleles from Huahui3allele, which explains34.2%and5.95%of phenotypic variation in two years.