Genetic Diversity,Population structure and Association Analysis for Eating and Cooking Quality Trait

来源 :江苏省遗传学会2016年学术研讨会 | 被引量 : 0次 | 上传用户：littlewolfwolfwolf

【摘要】

：

　　Rice eating and cooking quality is important and largely determines its market price and consumer acceptance.In order to completely understand genetic diver

【作者】

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Chunfang Zhao Lin Zhao Xintao Qiang Lihui Zhou Shu Yao Tao Chen Qingyong Zhao Cailin Wang

【机构】

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InstituteofFoodCrops,JiangsuAcademyofAgriculturalSciences,JiangsuHighQualityRiceResearchandDevelopme

【出处】

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江苏省遗传学会2016年学术研讨会

【发表日期】

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2016年10期

【关键词】

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Eating and cooking quality Association analysis Starch biosynthesis genes

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　　Rice eating and cooking quality is important and largely determines its market price and consumer acceptance.In order to completely understand genetic diversity,population structure and genetic base controlling variation of eating and cooking quality,184 japonica rice germplasm accessions most of which are Chinese rice cultivars were studied using 18 starch biosynthesis related genes and 164 polymorphic SSRs markers distributed evenly on 12 rice chromosomes.

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Genetic Diversity,Population structure and Association Analysis for Eating and Cooking Quality Trait

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