Progress on inheritance and gene cloning for rice grain quality in Jiangsu province
Changquan Zhang, Linhao Feng, Minghong Gu, Qiaoquan Liu,Key Laboratory of Plant Functional Genomics of the Ministry of Education/ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
Supported by the National Natural Science Foundation of China Nos.31825019 Supported by the National Natural Science Foundation of China Nos.31872860 Programs from Jiangsu Government Nos.BE2018357 Programs from Jiangsu Government Nos.CX(20)3004
作者简介 About authors 张昌泉,博士,副教授,研究方向:水稻品质遗传改良。E-mail:cqzhang@yzu.edu.cn。
Abstract In China, rice (Oryza sativa L.) is a major cereal crop of great importance maintaining the food security and sustainable agricultural development. Jiangsu is one of the main provinces for rice production. After more than 40 years of development, the yield and quality of rice grain have made great progress. Rice grain quality is a complex trait involving production, processing, marketing and consumption of the grain. In this review, we summarize the progress on the genetic basis of main grain quality traits in the rice variety breeding in Jiangsu province and point out the achievement of each milestone. With a focus on the genetic regulation of grain appearance, eating and cooking quality and nutritional quality, we describe the classic genetic rules and molecular basis of rice grain quality traits and review the function of major genes that regulate corresponding traits. The genetics and improvement of grain quality achieved in Jiangsu province was highlighted on the domestic and international rice breeding programs. In particular, with the advance of breeding conception in terms of functional genomics and genetic regulatory networks, the specific molecular design for grain quality improvement will be the future direction of rice genetic breeding program of Jiangsu Province. Keywords:rice grain quality traits;inheritance;appearance quality;eating and cooking quality;nutritional quality
PDF (808KB)元数据多维度评价相关文章导出EndNote|Ris|Bibtex收藏本文 本文引用格式 张昌泉, 冯琳皓, 顾铭洪, 刘巧泉. 江苏省水稻品质性状遗传和重要基因克隆研究进展. 遗传[J], 2021, 43(5): 425-441 doi:10.16288/j.yczz.20-324 Changquan Zhang. Progress on inheritance and gene cloning for rice grain quality in Jiangsu province. Hereditas(Beijing)[J], 2021, 43(5): 425-441 doi:10.16288/j.yczz.20-324
A:稻米直链淀粉含量与品质性状的相关性;B: Wx基因的结构与功能等位变异类型;C:Wx不同等位类型的可能演变途径;AC:直链淀粉含量(Amylose content);AAC:表观直链淀粉含量(Apparent amylose content)。 Fig. 1Correlation between the amylose content and grain quality traits, and the Wx allelic variation and genetic evolution in rice
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