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).
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 alle...
supported by the National Key Research and Development Program of China(2023YFD1200901);the National Natural Science Foundation of China(32230074 and 32161143004);the Research Programs from Jiangsu Government(JBGS[2021]001,BZ2021017,and Qing Lan Project);the Foreign Expert Project(G2023014064L);Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX21_3239);the Yangzhou University High-end Talent Program.
Amylose content(AC)is a crucial determinant of the eating and cooking quality(ECQ)of rice,with low AC varieties exhibiting a softer texture and greater stickiness-attributes that enhance palatability and are desirable...