Article
A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency.
Journal of integrative plant biology - 1 May 2021
Zhang Changquan, Yang Yong, Chen Shengjie, Liu Xueju, Zhu Jihui, Zhou Lihui, Lu Yan, Li Qianfeng, Fan Xiaolei, Tang Shuzhu, Gu Minghong, Liu Qiaoquan
Abstract excerpt
In rice (Oryza sativa), amylose content (AC) is the major factor that determines eating and cooking quality (ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy (Wx) locus. Here we identified a rare Wx allele, Wxmw , which combines a favorable AC, improved ECQ and grain transparency. Based on a phylogenetic analysis of Wx genomic sequences from 370 rice accessions, we...
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