Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)

Liang Jin, Yan Lu, Yafang Shao, Gan Zhang, Peng Xiao, Shengquan Shen, Harold Corke, Jinsong Bao*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

53 Scopus citations

Abstract

II-32B is a key maintainer line used for hybrid rice breeding in China. However, it is of poor quality for most Chinese consumers because of its high apparent amylose content (AAC), high gelatinization temperature (GT) and non-fragrance. It is well known that the AAC, GT and fragrance traits are largely controlled by the Wx, starch synthase IIa (SSIIa), and fragrance (fgr) genes, respectively. With the aid of functional markers, we improved the quality of II-32B by introgressing the Wx, SSIIa, and fgr genes from Yixiang B, a fragrant maintainer line that has low AAC and low GT. The microsatellite allele (CT)17 of Wx, the contiguous single nucleotide polymorphism TT allele of SSIIa and the 8-bp deletion allele of fgr were transferred to II-32B by two backcrosses and three selfings. Molecular marker assisted selection was applied in the series to select for individuals carrying Wx-(CT)17, SSIIa-TT, and fgr-deletion alleles. According to the marker genotypes, seventeen homozygous lines for Wx-(CT)17, SSIIa-TT, and fgr gene markers were finally selected. The improved II-32B lines were fragrant with reduced AAC and GT.

Original languageEnglish
Pages (from-to)159-164
Number of pages6
JournalJournal of Cereal Science
Volume51
Issue number1
DOIs
StatePublished - Jan 2010
Externally publishedYes

Keywords

  • Marker assisted selection
  • Quality
  • Rice
  • Wx gene

Fingerprint

Dive into the research topics of 'Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)'. Together they form a unique fingerprint.

Cite this