Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping

Favorable alleles mining for gelatinization temperature, gel consistency and amylose content in Oryza sativa by association mapping

Abstract Background Improving the gelatinization temperature (GT), gel consistency (GC) and amylose content (AC) for parental grain eating and cooking qualities (ECQs) are key factors for enhancing average grain ECQs for hybrid japonica rice. Results In this study, a genome-wide association mapping...

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Bibliographic Details
Main Authors: Hui Wang, Shangshang Zhu, Xiaojing Dang, Erbao Liu, Xiaoxiao Hu, Moaz Salah Eltahawy, Imdad Ullah Zaid, Delin Hong
Format: Article
Language:English
Published: BMC 2019-03-01
Series:BMC Genetics
Subjects:
Oryza sativa
Linkage disequilibrium,·Genome-wide association mapping
Phenotypic and genetic diversities
Gelatinization temperature
Gel consistency
Amylose content
Online Access:http://link.springer.com/article/10.1186/s12863-019-0735-y

Internet

http://link.springer.com/article/10.1186/s12863-019-0735-y

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