title: The QTL analysis on maternal and endosperm genome and their environmental interactions for characters of cooking quality in rice (Oryza sativa L.).
abstract: Investigations to identify quantitative trait loci (QTLs) governing cooking quality traits including amylose content, gel consistency and gelatinization temperature (expressed by the alkali spread value) were conducted using a set of 241 RIL populations derived from an elite hybrid cross of "Zhenshan 97"x"Minghui 63" and their reciprocal backcrosses BC1F1 and BC2F1 populations in two environments. QTLs and QTLxenvironment interactions were analyzed by using the genetic model with endosperm and maternal effects and environmental interaction effects on quantitative traits of seed in cereal crops. The results suggested that a total of seven QTLs were associated with cooking quality of rice, which were subsequently mapped to chromosomes 1, 4 and 6. Six of these QTLs were also found to have environmental interaction effects.
authors.affiliation: Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, 310029, Hangzhou, People's Republic of China.
authors.forename: X
authors.initials: X
authors.lastname: Zheng
authors.forename: J G
authors.initials: JG
authors.lastname: Wu
authors.forename: X Y
authors.initials: XY
authors.lastname: Lou
authors.forename: H M
authors.initials: HM
authors.lastname: Xu
authors.forename: C H
authors.initials: CH
authors.lastname: Shi
mesh_terms: D000688:Amylose / Q000378:metabolism; D001947:Breeding; D002874:Chromosome Mapping; D003296:Cooking / Q000592:standards*; D003433:Crosses, Genetic; D004777:Environment; D005782:Gels; D018745:Genome, Plant / Q000235:genetics*; D012275:Oryza / Q000235:genetics*; D010641:Phenotype; D040641:Quantitative Trait Loci / Q000235:genetics*; D019655:Quantitative Trait, Heritable; D013696:Temperature
chemical_list: D005782:Gels; D000688:Amylose