期刊
THEORETICAL AND APPLIED GENETICS
卷 116, 期 3, 页码 335-342出版社
SPRINGER
DOI: 10.1007/s00122-007-0671-5
关键词
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Investigations to identify quantitative trait loci (QTLs) governing cooking quality traits including amylose content, gel consistency and gelatinization temperature (expressed by the alkali spread value) were conducted using a set of 241 RIL populations derived from an elite hybrid cross of Zhenshan 97 x Minghui 63 and their reciprocal backcrosses BC1F1 and BC2F1 populations in two environments. QTLs and QTL x environment interactions were analyzed by using the genetic model with endosperm and maternal effects and environmental interaction effects on quantitative traits of seed in cereal crops. The results suggested that a total of seven QTLs were associated with cooking quality of rice, which were subsequently mapped to chromosomes 1, 4 and 6. Six of these QTLs were also found to have environmental interaction effects.
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