Journal of Nuclear Agricultural Sciences ›› 2022, Vol. 36 ›› Issue (1): 66-74.DOI: 10.11869/j.issn.100-8551.2022.01.0066

• Induced Mutations for Plant Breeding·Agricultural Biotechnology • Previous Articles     Next Articles

QTL Mapping of Rice Cooking Characteristics and Correlation Analysis of Sensory Food Quality

XU Weiqing1,**(), WANG Xiaolei1,**(), LIU Yang2, OU-YANG Linjuan1, LI Weixing1, OU-YANG Qinglan1, HE Haohua1, ZHU Changlan1,*()   

  1. 1Key Laboratory of Crop Physiology, Ecology and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University/Research Center of Super Rice, Engineering and Technology, Nanchang, Jiangxi 330045
    2Bureau of Agriculture and Rural Affairs of Ganzhou Municipality, Ganzhou, Jiangxi 341000
  • Received:2021-11-23 Accepted:2021-01-07 Online:2022-01-10 Published:2021-12-06
  • Contact: ZHU Changlan


徐伟清1,**(), 王小雷1,**(), 刘杨2, 欧阳林娟1, 李炜星1, 欧阳清兰1, 贺浩华1, 朱昌兰1,*()   

  1. 1江西农业大学 作物生理生态与遗传育种教育部重点实验室/江西省超级稻工程技术研究中心,江西 南昌 330045
    2赣州市农业农村局,江西 赣州 341000
  • 通讯作者: 朱昌兰
  • 作者简介:徐伟清,女,主要从事水稻主要性状的遗传机理与育种研究。E-mail:


  • 基金资助:


Cooking characteristics and sensory eating quality of rice are important evaluation indexes of rice quality, and the genetic basis for these traits are complex. To explore and utilize the excellent rice quality genes, a set of chromosome segment substitution lines (CSSL), derived from a cross between indica Changhui 121 (as the recurrent parent) and high-quality japonica Koshihikari (as the donor parent), was used to analyse QTL for water absorption(WA), elongation (CRE) and volume expansion(VE) of cooked rice. Four QTL were detected on chromosomes 8 and 11. The phenotypic contribution rate and additive effect value of qWA-8, qCRE-8, qCRE-11 and qVE-11 were 25.05%, 25.94%, 27.95%, 41.16% and -25.68, -8.00, 8.30, 30.31, respectively. Among them, qCRE-11 and qVE-11 located near the molecular marker RM287 on chromosome 11 were newly identified QTL. Correlation analysis between cooking characteristics and sensory eating quality traits of rice showed that there was no correlation between them. Cooking characteristics WA, CRE and VE were significantly positively correlated, and significant positive correlations were also found among appearance (AP), aroma (ARM), taste (TA), texture (TE) and sensory score (SS)of rice. The results would provide a theoretical basis for understanding the relationship between rice cooking characteristics and sensory food quality, exploring excellent alleles and genetic improvement of rice quality.

Key words: sensory food quality, cooking quality, quantitative trait locus (QTL), chromosome segment substitution lines(CSSL), correlation analysis



关键词: 感官食味品质, 蒸煮特性, 数量性状位点(QTL), 染色体片段置换系(CSSL), 相关性分析