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Article

The origin of Wxla provides new insights into the improvement of grain quality in rice.

Journal of integrative plant biology - 1 May 2021

Zhou Hao, Xia Duo, Zhao Da, Li Yanhua, Li Pingbo, Wu Bian, Gao Guanjun, Zhang Qinglu, Wang Gongwei, Xiao Jinghua, Li Xianghua, Yu Sibin, Lian Xingming, He Yuqing

Abstract excerpt

Appearance and taste are important factors in rice (Oryza sativa) grain quality. Here, we investigated the taste scores and related eating-quality traits of 533 diverse cultivars to assess the relationships between-and genetic basis of-rice taste and eating-quality. A genome-wide association study highlighted the Wx gene as the major factor underlying variation in taste and eating quality. Notably, a novel waxy...

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PMID: 32886450
DOI: 10.1111/jipb.13011
PMCID: PMC8252478

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