Post-genomics revolution in the design of premiumquality rice in a high-yieldingbackground to meet consumer demands in the 21st century  

作　　者：Nese Sreenivasulu Changquan Zhang Rhowell NTiozon Qiaoquan Liu 

机构地区：[1]Consumer Driven Grain Quality and Nutrition Unit,Rice Breeding and Innovation Platform,International Rice Research Institute,Los Ban˜os 4030,Philippines [2]Key Laboratory of Plant Functional Genomics of the Ministry of Education,Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding,College of Agriculture,Yangzhou University,Yangzhou 225009,China [3]Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops,Jiangsu Key Laboratory of Crop Genetics and Physiology,Yangzhou University,Yangzhou 225009,China [4]Max Planck Institute of Molecular Plant Physiology,Am M€uhlenberg 1,14476 Potsdam-Golm,Germany

出　　处：《Plant Communications》2022年第3期1-16,共16页植物通讯（英文）

基　　金：N.S.acknowledges funding support from the RICE CGIAR Research Pro-gram and AGGRI project(grant no.OPP1194925)from the Bill and Me-linda Gates Foundation.Q.L.;N.S.appreciate the funding support of the National Science Foundation of China(grant nos.32161143004 and 31825019)。

摘　　要：The eating and cooking quality(ECQ)of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance.It has therefore been of paramount importance in rice breeding programs.Here,we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice.Innovations in gene-and genome-editing techniques have enabled improvements in rice ECQ.Significant genes and quantitative trait loci(QTLs)have been shown to regulate starch composition,thereby affecting amylose content and thermal and pasting properties.A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma.Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties.The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population demands.

关 键 词：AMYLOSE AMYLOPECTIN eating and cooking quality genetics genome editing texture 

分 类 号：S511[农业科学—作物学]