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Article

Genome-wide association study (GWAS) and transcription analysis of candidate genes for rice grain eating and cooking quality (ECQ) traits.

BMC genomics - 28 Dec 2025

Farzad Amirebrahimi Fatemeh, Saidi Abbas, Ahmadikhah Asadollah

Abstract excerpt

Rice eating and cooking quality (ECQ) is a key determinant of consumer preference and market value, governed by complex genetic and biochemical mechanisms. This study aimed to dissect the genetic architecture underlying three major ECQ-related traits including amylose content (AC), gelatinization temperature (GT), and gel consistency (GC), using a panel of 243 diverse rice accessions through a genome-wide...

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PMID: 41455888
DOI: 10.1186/s12864-025-12354-7
PMCID: PMC12859915

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GC

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