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Article

QTL mapping and QxE interactions of grain cooking and nutrient qualities in rice under upland and lowland environments.

Journal of genetics and genomics = Yi chuan xue bao - 1 May 2007

Guo Yongmei, Mu Ping, Liu Jiafu, Lu Yixuan, Li Zichao

Abstract excerpt

Grain cooking and nutrient qualities are the most important components of rice (Oryza sativa L.) quality. A doubled haploid (DH) population from a cross between two japonica cultivars was used to examine the phenotypic values and potential QTLs for the quality traits. The cooking and nutrient quality traits, including the amylose content (AC), the gel consistency (GC), the gelatinization temperature (GT), and the...

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Altitude
Amylose
Cooking
Food Analysis
Haploidy

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Hybridization, Genetic

Stress, Physiological

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PMID: 17560528
DOI: 10.1016/S1673-8527(07)60046-0

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