Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the Wx gene  

作　　者：Kai Lu Yadong Zhang Lei He Cheng Li Wenhua Liang Tao Chen Qingyong Zhao Zhen Zhu Ling Zhao Chunfang Zhao Xiaodong Wei Shu Yao Lihui Zhou Qiaoquan Liu Cailin Wang 

机构地区：[1]Institute of Food Crops,Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice,Nanjing 210014,Jiangsu,China [2]Key Laboratory of Plant Functional Genomics of the Ministry of Education/Zhongshan Biological Breeding Laboratory/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding,College of Agriculture,Yangzhou University,Yangzhou 225009,Jiangsu,China

出　　处：《The Crop Journal》2024年第6期1806-1811,共6页作物学报（英文版）

基　　金：supported by the National Key Research and Development Program of China (2023YFD1200900);the Zhongshan Biological Breeding Laboratory (BM2022008-02/03);the Key Research and Development Projects of Jiangsu Province (BE2023355);the“JBGS”Project of Seed Industry Revitalization in Jiangsu Province (JBGS (2021)041).

摘　　要：Amylose content,the key determinant of rice eating and cooking quality,is regulated primarily by the Waxy(Wx)gene.We adjusted the amylose content and transparency of semi-glutinous japonica rice carrying the Wxmp allele by genome editing of upstream open reading frame 6(uORF6)of Wx.

关 键 词：Amylose content Eating and cooking quality Semi-glutinous japonica rice WX UORF 

分 类 号：S511.22[农业科学—作物学]