稻米品质的遗传研究及分子育种进展  

Progress on genetic study and molecular breeding of rice quality

作　　者：夏朵 周浩 何予卿[1] XIA Duo;ZHOU Hao;HE Yuqing(National Key Laboratory of Crop Genetic Improvement/Hubei Hongshan Laboratory/College of Life Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]作物遗传改良国家重点实验室/湖北洪山实验室/华中农业大学生命科学技术学院,武汉430070

出　　处：《华中农业大学学报》2022年第1期48-61,共14页Journal of Huazhong Agricultural University

基　　金：国家自然科学基金项目(91935303,32001530,32000378);国家水稻产业技术体系(CARS01-1);湖北省重点研发计划项目(2020BB051)。

摘　　要：水稻是我国最主要的粮食作物之一,高产优质不仅是水稻基础研究的重点,更是水稻育种应用的主要方向。稻米品质主要包含加工碾磨品质、外观品质、蒸煮食味品质和营养品质,是受遗传与环境因素共同影响的复杂性状。本文对稻米品质性状的分类、影响因素、遗传研究进展和稻米品质育种改良现状进行了综述,并对稻米品质研究进行总结和展望,以期为稻米品质遗传改良以及优质稻品种培育提供指导。Rice is one of the staple food crops in China.High yield with good quality is not only the focus of rice basic studies,but also the main goal of rice breeding.Rice qualities mainly include milling quality,appearance quality,sensory quality,and nutritional quality,which are complex traits affected by both genetic and environmental factors.This article systematically reviews the classification of rice quality traits,influencing factors,the progress of the genetic basis and molecular improvement of rice quality.The prospects of studying rice quality are discussed.Sensory trait controlled by the major gene Wx is a key quality that determines whether rice is delicious or not.Wx,encoding a granular-bound starch synthase,is the major gene that affects the amylose content,gel consistency,RVA and taste of rice.Variation on Wx leads to the difference of amylose content ranging from 0-30%,the different gel consistency and taste score.ALK responsible for gelatinization temperature and fgr for fragrance of rice affect rice sensory quality as well.GS3,GW5 and Chalk5 are the major genes responsible for the diversity of the major components of rice appearance quality including grain length,grain width and grain chalkiness of rice.Molecular marker-assisted selection and genome editing of these important rice quality genes have achieved great progresses.Yet,the genetic basis of rice overall quality is still rarely understood.The quality of most commercial rice varieties in China is still not good.More studies are still needed to fully uncover the genetic basis of rice quality and to improve the quality of elite rice varieties.It will provide guidance for the genetic improvement of rice quality and the breeding of rice varieties with high-quality.

关 键 词：稻米 外观品质 加工碾磨品质 营养品质 感官食味品质 遗传改良 分子育种 优质稻 

分 类 号：S511.33[农业科学—作物学]