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作 者:邵昕[1] 陈忠明[2] 刘正辉[1] 丁承强[1] 唐设 李刚华[1] 王绍华[1] 丁艳锋[1]
机构地区:[1]南京农业大学农学院,南京210095 [2]江苏省农业科学院,南京210014
出 处:《分子植物育种》2015年第2期261-268,共8页Molecular Plant Breeding
基 金:国家863计划(2014AA10A605);国家自然科学基金(31171485);2013年国家自然科学基金项目(31271677)共同资助
摘 要:研究以籼稻品种9311为受体亲本,粳稻品种越光为供体亲本构建染色体片段置换系(CSSLs)并对RVA谱特征值进行QTL定位,为稻米蒸煮食味品质的遗传改良创造理想条件。研究利用612对SSR标记对亲本(越光和9311)进行多态性筛选,使用检测出的多态性引物对染色体片段置换系株系进行鉴定。共鉴定出138个株系,并构成染色体片段置换系。该染色体片段置换系的水稻全基因组覆盖率达到89%,置换系群体中超过80%的株系携带的供体亲本染色体片段数少于5个,其中单片段置换系为51个,比例为36.95%。利用该群体共定位到位于6条不同染色体上9个区域的10个QTL,表型贡献率范围为8.85%~42.65%,其中q BDV-1、q PT-4.1、q PT-4.2和q CSV-3等4个QTL为首次报道。q HPV-2位于第2染色体上标记RM341与RM525之间,q BDV-2位于第2染色体RM341与RM1385标记之间,与该染色体上支链淀粉合成有关基因等位。本研究构建的CSSLs及定位的控制RVA谱特征值相关QTL,为稻米蒸煮食味品质的研究创造了有利条件。This study was performed to de velop chromosome segment substitution lines using indica recipient9311 and japonica donor Koshihikari,and thereby to map QTLs for rice RVA properties,with the aim of dissecting the genetic foundation of rice eating and cooking quality.With Koshihikari as donor and 9311 as recipient,a total of 138 Chromosome Segment Substitution Lines(CSSLs) had been developed by marker-assisted selection.And parameters including Peak Paste Viscosity(PKV),Hot Paste Viscosity(HPV),Cool Paste Viscosity(CPV),Breakdown Viscosity(BDV),Setback Viscosity(SBV),Consistence Viscosity(CSV),Pasting Temperature(PT) were measured by Rapid Viscosity Analyzer(RVA).The resulting CSSLs cover about 89% of rice genome.Most of CSSLs cover segments from donor parent were less than five,the number of single segment substitution lines was 51 and its coverage of CSSLs was 36.95%.Ten QTLs were identified on chromosome 1,2,3,4,5 and 9using CSSLs.Most of these QTLs have been reported previously,but q BDV1,q PT4.1,q PT4.2 and q CSV3 were not to be reported yet.The q HPV-2 in an interval of RM341-RM525 and q BDV-2 in an interval of RM341-RM525were involved in amylopectin synthesis.In summary,a set of chromosome segment substitution lines were created and QTL affecting RVA profiles was detected initially,thus providing ideal material for improvement of cooking and eating quality in rice.
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