利用双向导入系解析再生稻蒸煮食味品质的遗传基础  

Genetic Dissection of Cooking and Eating Quality of Ratoon Rice Using Two Sets of Reciprocal Introgression Lines

作　　者：胡慧[1] 高若愚 何丽萍 田雨 李志新[1] 徐俊英 杨隆维[1] 邱先进[1] 刘章勇[1] 徐建龙[3,4,5] Hu Hui;Gao Ruoyu;He Liping;Tian Yu;Li Zhixin;Xu Junying;Yang Longwei;Qiu Xianjin;Liu Zhangyong;Xu Jianlong(MARA Key Laboratory of Sustainable Crop Production in the Middle Reaches of the Yangtze River(Co-construction by Ministry and Province),Col-lege of Agriculture,Yangtze University,Jingzhou,434025;Yichang Academy of Agricultural Sciences,Yichang,443004;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing,100081;Shenzhen Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Agricultural Genomics Institute at Shenzhen,Chinese Academy of Agricultural Sciences,Shenzhen,518120;Hainan Yazhou Bay Seed Lab,Sanya,572024)

机构地区：[1]长江大学农学院,农业农村部长江中游作物绿色高效生产重点实验室(部省共建),荆州434025 [2]湖北省宜昌市农科院,宜昌443004 [3]中国农业科学院作物科学研究所,北京100081 [4]中国农业科学院深圳农业基因组研究所,岭南现代农业科学与技术广东省实验室深圳分中心,深圳518210 [5]海南省崖州湾种子实验室,三亚572024

出　　处：《分子植物育种》2023年第5期1624-1632,共9页Molecular Plant Breeding

基　　金：国家自然科学基金项目(32171993);广东省水稻育种新技术重点实验室开放基金(2020B1212060047);主要粮食作物产业化湖北省协同创新中心开放基金(HCICGI2020-06)共同资助。

摘　　要：为解析再生稻蒸煮食味品质的遗传基础,本研究连续两年考察了以籼稻(Indica)‘明恢63’和粳稻(Japonica)‘02428’构建的双向导入系的头季和再生季的蒸煮食味品质。结果表明‘,明恢63’的头季直链淀粉含量(amylose content in the first season,FAC)和头季碱消值(alkali spread value in the first season,FASV)与‘02428’有显著差异,其再生季胶稠度(gel consistency in the ratoon season,RGC)与再生季碱消值(alkali spread value in the ratoon season,RASV)与‘02428’有显著差异,最终‘明恢63’的直链淀粉含量变化率(amylose content ratio,ACR)和碱消值变化率(alkali spread value ratio,ASVR)与‘02428’有显著差异。双向导入系的所有性状均表现为连续分布,同一性状在两季间表现出显著正相关。结合双向导入系高密度基因型数据,共定位到30个影响再生稻蒸煮食味品质的数量性状位点(quantitative trait locus,QTL),其中7个QTL在两年间稳定表达,1个QTL在头季和再生季被重复鉴定到,5个QTL在两个遗传背景下稳定表达。最后,利用分离群体验证了第11号染色体6.19~6.97 Mb的真实性。本研究结果为分子育种改良再生稻的蒸煮食味品质提供了基因资源。To understand the genetic basis of cooking and eating quality of ratoon rice, two sets of reciprocal introgression lines derived from Xian variety ’Minghui 63’, and Geng variety ’02428’ were evaluated for cooking and eating quality in both first and ratoon seasons at Jingzhou in two years. The results indicated that there were significantly differences of amylose content and alkali spread value in the first season and gel consistency and alkali spread value in the ratoon season between ’Minghui 63’ and ’02428’, and resulting in significant difference of amylose content ratio and alkali spread value ratio between them. All cooking and eating quality traits showed continuous distributions in the two sets of populations. There was significantly positive correlation between first and ratoon seasons within one trait. Combined with high density genotyping, a total of 30 quantitative trait locus(QTL)s were identified in two years. Among them, seven QTLs were simultaneously identified in both years, one QTL was detected in both first and ratoon seasons, and five QTLs were stably expressed in both backgrounds. Finally, the region of 6.19~6.97 Mb on chromosome 11 for gel consistency in the first season and alkali spread value ratio detected in both years and background was validated by an F2population. Our results provide valuable gene resource for improving cooking and eating quality of ratoon rice by molecular breeding.

关 键 词：再生稻 蒸煮食味品质 双向导入系 数量性状位点 

分 类 号：S511[农业科学—作物学]