研究报告

稻米出饭特性QTL分析及遗传研究

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  • 1 中国水稻研究所 水稻生物学国家重点实验室, 浙江 杭州 310006; 2 杭州师范大学, 浙江 杭州  310036; 3 四川农业大学 水稻研究所,  四川 温江 611130;

收稿日期: 2011-03-17

  修回日期: 2011-04-11

  网络出版日期: 2011-09-10

基金资助

国家自然科学基金资助项目(30970171);国家转基因培育重大专项(2009ZX08009125B);浙江省杰出青年基金资助项目(R3100100);浙江省科技计划资助项目(2009C32047)。

Mapping and Genetic Analysis of Quantitative Trait Loci for Related Traits of Cooked Rice

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  • 1 State Key Laboratory of Rice Biology, China National    Rice Research Institute, Hangzhou 310006, China; 2 Hangzhou Normal University, Hangzhou 310036, China; 3 Rice Research Institute,   Sichuan Agricultural  University, Wenjiang 611130, China;

Received date: 2011-03-17

  Revised date: 2011-04-11

  Online published: 2011-09-10

摘要

米粒长、饭粒长和饭粒延伸系数等性状与米饭品质密切相关。以籼稻台中本地1号(TN1)与粳稻春江06为亲本构建的加倍单倍体群体为材料,利用全基因饱和分子标记连锁遗传图谱对多个稻米出饭特性相关的性状进行QTL定位, 共检测到14个QTL。其中,米粒长和米粒浸长QTL各1个,均位于第2染色体上,分别可以解释性状变异的15.20% 和1850%;1个米粒浸泡膨胀率QTL,位于第6染色体上,可解释性状变异的1339%;1个煮饭粒长QTL,位于第9染色体上,可解释性状变异的1360%; 3个蒸饭粒长QTL,分别位于第1、3和12染色体上,共解释性状变异4500%;4个煮饭延伸率QTL, 分别位于第3、6、9和10染色体上,共解释性状变异6130%; 3个蒸饭延伸率QTL分别位于第1、3和6染色体上,共解释性状变异4910%。在已知的Wx和ALK基因所在区域都检测到了米饭延伸性相关的QTL。相比较而言,覆盖ALK基因的QTL对出饭特性的影响更大,LOD值达到了635。该研究结果可为稻米出饭特性相关调控基因的克隆奠定基础,同时对稻米品质的改良及高产优质稻品种的分子标记辅助选育提供理论参考。

本文引用格式

沈年伟1,#,来凯凯1,2,# ,粘金沯1,3 ,曾大力1,胡江1,高振宇1,郭龙彪1,朱丽1,刘坚1, 董国军1,颜美仙1,钱前1,*,张光恒1,* . 稻米出饭特性QTL分析及遗传研究[J]. 中国水稻科学, 2011 , 25(5) : 475 -482 . DOI: 10.3969/j.issn.10017216.2011.05.004

Abstract

The milled rice length, cooked rice length and    elongation traits are very important in the quality of cooked rice. Mapping of quantitative trait locus (QTL)   for cooked rice   related traits   was conducted using a doubled haploid population from a cross between a typical indica rice  cultivar ‘TN1’ and a typical japonica   rice  cultivar ‘Chunjiang 06’. Using a linkage map based on 177 SSR molecular marker loci covering  the distance of  1670.92 cM, a total of 14 QTLs were identified for the cooked rice related traits. One putative QTL for milled rice length and one for soaked rice length were mapped on chromosome 2, with the explained variance of 15.20% and 18.50%, respectively. One putative QTL for soaked rice expansion was mapped on chromosome 6, with the explained variance of 13.39%. One putative QTL for boiled rice length was mapped on chromosome 9, with the explained variance of 1360%. Three QTLs for steamed rice length were detected on chromosomes 1, 3  and 12,  totally explaining  variance of 45.00%. Four QTLs for boiled rice elongation were detected on chromosomes 3, 6, 9 and 10,   totally explaining  variance of 61.30%. Three QTLs for steamed rice elongation were detected on chromosomes 1, 3, and 6,  totally explaining variance of 49.10%. Two QTLs for elongation related traits of  cooked rice were detected on the Wx gene cluster and ALK gene cluster, respectively. Comparing to the Wx gene cluster, the  QTL in the ALK gene cluster  played a  much more important role in  regulation of  related traits of cooked rice with  the LOD score of 6.35. These results  provide  a foundation for further cloning of genes that regulate  cooked rice  related traits  and a theoretical basis for the improvement  of rice cooking quality and  markerassisted breeding of highyielding and  highquality rice varieties.

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