Amylose content(AC)is the key determinant of eating and cooking quality(ECQ)of rice.The major Wxa allele of granule-bound starch synthase I(GBSS I)in indica rice produces higher AC,making rice hard and dry after cooki...Amylose content(AC)is the key determinant of eating and cooking quality(ECQ)of rice.The major Wxa allele of granule-bound starch synthase I(GBSS I)in indica rice produces higher AC,making rice hard and dry after cooking.Recent work has improved ECQ of japonica rice via clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 9(CRISPR/Cas9)or cytosine base editing(CBE)techniques.展开更多
基金supported by the China National Key Research and Development Program(Grant No.2020YFE0202300)the Central Public-Interest Scientific Institution Basal Research Fund of China(Grant No&Y2020PT07 and Y2020YJ09)the International Science&Technology Innovation Program of Chinese Academy of Agricultural Sciences,China(Grant No.CAAS-ZDRW202109).
文摘Amylose content(AC)is the key determinant of eating and cooking quality(ECQ)of rice.The major Wxa allele of granule-bound starch synthase I(GBSS I)in indica rice produces higher AC,making rice hard and dry after cooking.Recent work has improved ECQ of japonica rice via clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 9(CRISPR/Cas9)or cytosine base editing(CBE)techniques.
