000			03531nab a22004577a 4500
001			G82971
003			MX-TxCIM
005			20230920171446.0
008			210802s2007 gw |||p|op||| 00| 0 eng d
022			_a1432-2242 (Online)
022			_a0040-5752
024	8		_ahttps://doi.org/10.1007/s00122-007-0580-7
040			_aMX-TxCIM
041			_aeng
090			_aCIS-4623
100	1		_aWang, L.Q. _921765
245	1	0	_aGenetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain
260			_aBerlin (Germany) : _bSpringer, _c2007.
340			_aComputer File|Printed
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0040-5752
520			_aA recombinant inbred line population derived from a cross between Zhenshan 97 and Delong 208 was used to analyze the genetic basis of the cooking and eating quality of rice as reflected by 17 traits (or parameters). These traits include amylose content (AC), gel consistency (GC), alkali spreading value (ASV), cooked rice elongation (CRE), and 13 parameters from the viscosity profile. All the traits, except peak paste viscosity (PKV), time needed from gelatinization to peak (BAtime), and CRE, can be divided into two classes according to their interrelationship. The first class consists of AC, GC, and most of the paste viscosity parameters that form a major determinant of eating quality. The second class includes ASV, pasting temperature (Atemp) and pasting time (Atime), which characterize cooking process. We identified 26 QTL (quantitative trait locus or loci) in 2 years; nine QTL clusters emerged. The two major clusters, which correspond to the Wx and Alk loci, control the traits in the first and second classes, respectively. Some QTL are co-located for the traits belonging to the same class and also for the traits to a different class. The Wx locus also affects on ASV while the Alk locus also makes minor contributions to GC and some paste viscosity parameters. The QTL clusters on other chromosomes are similar to the Wx locus or Alk locus, although the variations they explained are relatively minor. QTL for CRE and PKV are dispersed and independent of the Wx locus. Low paste viscosity corresponds to low AC and soft gel, which represents good eating quality for most Chinese consumers; high ASV and low Atemp, together with reduced time to gelatinization and PKV, indicate preferred cooking quality. The genetic basis of Atemp, Atime, BAtime, peak temperature, peak time, paste viscosity at 95°C, and final paste viscosity is newly examined to reveal a complete and dynamic viscosity profile.
536			_aGlobal Maize Program
546			_aText in English
591			_aSpringer
594			_aINT2735
650		7	_2AGROVOC _91243 _aRice
650		7	_2AGROVOC _924583 _aViscoelasticity
650		7	_2AGROVOC _98835 _aGene Expression
650		7	_2AGROVOC _927676 _aCooking quality
700	1		_aLiu, W.J. _921766
700	1		_9857 _aYunbi Xu _gGlobal Maize Program _8INT2735
700	1		_921767 _aHe, Y.Q.
700	1		_921768 _aLuo, L.J.
700	1		_921769 _aXing, Y.Z.
700	1		_921770 _aXu, C.G.
700	0		_921771 _aQifa Zhang
773	0		_tTheoretical and Applied Genetics _n633896 _gv. 115, no. 4, p. 463-476 _dBerlin (Germany) : Springer, 2007. _wG444762 _x0040-5752
856	4		_yAccess only for CIMMYT Staff _uhttps://hdl.handle.net/20.500.12665/315
942			_cJA _2ddc _n0
999			_c26135 _d26135