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...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
BMC
2019-03-01
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Series: | BMC Genetics |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s12863-019-0735-y |