Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus qGC10 for Gel Consistency

Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus qGC10 for Gel Consistency

Rice (Oryza sativa L.) is an important cereal that provides food for more than half of the world’s population. Besides grain yield, improving grain quality is also essential to rice breeders. Amylose content (AC), gelatinization temperature (GT) and gel consistency (GC) are considered to be three in...

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Bibliographic Details
Main Authors: Anpeng Zhang, Yang Gao, Yuanyuan Li, Banpu Ruan, Shenglong Yang, Chaolei Liu, Bin Zhang, Hongzhen Jiang, Guonan Fang, Shilin Ding, Noushin Jahan, Lihong Xie, Guojun Dong, Zhengjin Xu, Zhenyu Gao, Longbiao Guo, Qian Qian
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-03-01
Series:Frontiers in Plant Science
Subjects:
cooking and eating quality
gel consistency
QTL analysis
fine mapping
rice
Online Access:https://www.frontiersin.org/article/10.3389/fpls.2020.00342/full

Internet

https://www.frontiersin.org/article/10.3389/fpls.2020.00342/full

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