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为研究参与淀粉合成的基因对稻米蒸煮和食味品质性状的影响,我们设计了两个独立的实验。首先,用来自‘南京11’和‘Balilla’的DH群体共130个株系进行QTL分析;而后,在主要淀粉合成相关基因的两侧发展基因标签标记,检测每一DH株系的基因型,分析各个淀粉合成基因的功能。从实验的结果可以看出,Wx基因位点决定AAC的变异,并在控制GC变异时起主要作用;SssⅡa基因位点是决定GT变异的主要因素。
To study the effects of genes involved in starch synthesis on rice cooking and eating quality traits, we designed two separate experiments. First, QTL analysis was performed on a total of 130 lines from the DH population of ’Nanjing 11’ and ’Balilla’; then, gene tagging markers were developed on both sides of the major starch synthesis-related genes to examine the genotype of each DH line, Analysis of the function of each starch synthesis gene. From the experimental results, it can be seen that the Wx locus determines the AAC variation and plays a major role in controlling GC variation. The SssIIa locus is the major factor that determines the GT variation.