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Article

Genetic dissection of eating and cooking qualities in different subpopulations of cultivated rice (Oryza sativa L.) through association mapping.

BMC genetics - 14 Oct 2020

Zhao Chunfang, Zhao Ling, Zhao Qingyong, Chen Tao, Yao Shu, Zhu Zhen, Zhou Lihui, Nadaf Altafhusian B, Liang Wenhua, Lu Kai, Zhang Yadong, Wang Cailin

Abstract excerpt

BACKGROUND: Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, gelatinization temperature and pasting viscosity are important indices for evaluating rice ECQs. Genetic factors are required for development of rice varieties with excellent ECQs and...

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PMID: 33054745
DOI: 10.1186/s12863-020-00922-7
PMCID: PMC7556922

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