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Article

The main effects, epistatic effects and environmental interactions of QTLs on the cooking and eating quality of rice in a doubled-haploid line population.

TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik - 1 May 2005

Fan C C, Yu X Q, Xing Y Z, Xu C G, Luo L J, Zhang Qifa

Abstract excerpt

Amylose content (AC), gel consistency (GC) and gelatinazation temperature (GT) are three important traits that influence the cooking and eating quality of rice. The objective of this study was to characterize the genetic components, including main-effect quantitative trait loci (QTLs), epistatic QTLs and QTL-by-environment interactions (QEs), that are involved in the control of these three traits. A population of...

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PMID: 15841361
DOI: 10.1007/s00122-005-1975-y

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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