植物学报2025，Vol.60Issue(4)：533-550,18.DOI:10.11983/CBB24196
影响中国东北和日本粳稻食味品质差异的质构因素及其遗传基础解析
Analysis of the Texture Factors and Genetic Basis Influencing the Differences in Eating Quality between Northeast China and Japanese Japonica Rice
摘要
Abstract
INTRODUCTION:Due to differences in breeding objectives,northeast japonica rice(Oryza sativa subsp.geng or japo-nica)is more advantageous than Japanese japonica rice in terms of yield level,whereas Japanese japonica rice is sig-nificantly better than Chinese japonica rice in terms of eating quality.Clarifying the genetic basis of the differences in eating quality between Chinese and Japanese japonica rice is highly valuable for the cultivation of high-yield and high-quality japonica rice. RATIONALE:A total of 274 Chinese and Japanese japonica rice varieties were used as research materials to quantify the eating quality of the rice and to analyze the genetic basis of the taste differences between Chinese and Japanese japonica rice by combining genome-wide association analysis with the downscaling of many parameters. RESULTS:The results revealed that the significant differences in the taste values of Chinese and Japanese japonica rice were reflected in three textural parameters:the adhesion force(ADF),first recoverable deformation cycle(FRDC),and elasticity index(EI).Moreover,the correlation analysis between the taste values and 30 textural characters showed that 24 characters were significantly correlated with the taste value of rice.The 30 metrics of textural characterization were downscaled to four principal components that explained 80％of the phenotypic variation in the population,and the ge-nome-wide associations of their eigenvalues were mined to two primary effector loci affecting the textural characterization of Chinese-Japanese japonica rice,qFPC4.3 and qFPC9.2. CONCLUSION:In this study,we quantified the parameters of eating quality from a qualitative perspective,and thus ana-lyzed the genetic basis of the differences in eating quality between Chinese and Japanese rice,which provided valuable genetic information and a theoretical basis for the genetic improvement of the eating quality of japonica rice in China.关键词
粳米/质构特性/食味品质/全基因组关联分析/主成分分析Key words
japonica rice/textural characteristics/eating quality/genome-wide association study/principal component analysis引用本文复制引用
崔娟,于晓玉,于跃娇,梁铖玮,孙健,陈温福..影响中国东北和日本粳稻食味品质差异的质构因素及其遗传基础解析[J].植物学报,2025,60(4):533-550,18.基金项目
国家自然科学基金(No.32372107) （No.32372107）
