粳稻蒸煮食味品质相关性状的QTL分析

Dissection of Quantitative Trait Loci for Cooking and Eating Quality Traits in Oryza sativa subsp. japonica

以沈农265和丽江新团黑谷杂交衍生的重组自交系群体(RILs)为实验材料,对12个粳稻(Oryza sativa subsp.japonica)蒸煮食味品质相关性状进行QTL分析。共检测到29个蒸煮食味品质相关的QTLs,分布于除第8染色体外的11条染色体上,LOD值介于2.50–16.47之间,加性效应值为–132.69–471.85,单个QTL贡献率为10.36%–73.24%。在第6染色体RM508–RM253区域检测到1个蒸煮营养食味品质多效性QTL簇,其中q AC6表型贡献率最大,解释73.24%的表型变异;在第10染色体PM166–RM258区域检测到2个与蒸煮食味品质相关的QTLs,分别是控制口感的q CTS10和综合评分的q CCS10。此外,检测到15个与RVA特征谱相关的QTLs,在第6染色体RM253–RM402区域检测到3个与RVA谱特征值相关的QTLs,表型贡献率均大于12%。这些定位结果将为粳稻蒸煮食味相关品质的分子遗传机理研究奠定基础。

Recombinant inbred lines derived from the cross between Shennong265 （Japonica） and Lijiangxintuanheigu （Japonica） were used to identify quantitative trait loci （QTL） for 12 cooking and eating quality traits. In total, 29 QTLs were detected on chromosomes 1, 2, 3, 4, 5, 6, 7, 9, 10, 11 and 12, with limit of detection values ranging from 2.50 to 16.47, additive effect from -132.69 to 471.85, and range of individually explained phenotypic variation from 10.36% to 73.24%. One pleiotropic QTL cluster was detected on chromosome 6 （RM508-RM253）, which had higher phenotypic variation and an additive effect; QTL qAC6 explained 73.24% of the phenotypic variation. Two QTLs, qCCSIO and qCTSIO, were detected on chromosome 10 （PM166-RM258）; they affected taste and comprehensive score, respectively. In addition, 15 QTLs associated with Rapid Visco Analyzer （RVA） profile characteristics were identified; 3 QTLs, located on chromosome 6 （RM253-RM402）, explained more than 12% of the phenotypic variation. These results will be helpful to further enrich and research the molecular genetic mechanism of cooking and eating quality traits in rice.