Correlation Analysis Between Rice Appearance Quality And Cooking Quality Traits And QTL Mapping

Rice is one of the important food crops.Rice with good appearance and better taste is more popular among consumers in the market.Therefore,correlation analysis and mapping of rice appearance quality and cooking quality related traits can provide reference for gene discovery and molecular breeding of rice quality traits.In this study,F8(108 materials in Hainan winter)and F9(108 materials in Hefei Zhengseason)were constructed using Huazan of China Rice Research Institute and RH003 of Rice Research Institute of Anhui Academy of Agricultural Sciences as parents.F14(192 samples from winter in Hainan Province)and F15(192 samples from Zhengji in Hefei)recombinant inbred lines constructed by rice variety Yangdao No.6 and rice variety Lvhan No.1 in Rice Research Institute of Anhui Academy of Agricultural Sciences were used as experimental materials.Genetic map was constructed by QTL Ici Mappingv4.2 software.Correlation analysis and QTL mapping were performed for five appearance quality traits(grain length,grain width,length-width ratio,chalkiness grain percentage and chalkiness)and three cooking quality traits(amylopectin content,gum consistency and gelatinization temperature)of rice from Lingshui of Hainan and Hefei of Anhui.1.Based on the experimental results from two different ecological sites,both appearance quality and cooking quality traits are typical quantitative traits,which are controlled by multiple genes and easily affected by environment.The cooking quality of Hainan population was higher than that of Hefei population among different ecological sites.The chalkiness grain rate and chalkiness of Hainan population were lower than those of Hefei population with different parents.2.The correlation between rice quality traits was analyzed,and the results showed that there was a significant correlation between cooking quality traits.In the data of two seasons,gelatinization temperature and amylose had a very significant negative correlation with gum consistency,and amylose had a very significant positive correlation with gelatinization temperature.There was also a significant correlation between appearance quality,grain type and chalkiness,and the ratio of length to width was negatively correlated with chalkiness in different populations and different locations,and all reached a significant level.There was a significant correlation between appearance quality and cooking quality,and there was a very significant positive correlation between amylose and chalk.Gelatinization temperature was significantly correlated with grain size.Gelatinization temperature was positively correlated with grain width and negatively correlated with length-width ratio.3.A total of 53 QTLS were identified for appearance quality and cooking quality traits,including 23 for RH003/ Huazan population and 30 for Yangdao 6 / Lvhan 1 population.A total of 47 QTLS were identified for appearance quality,with LOD values ranging from2.57-26.8 and phenotypic contribution rates ranging from 0.26%-41.21%.A total of five loci of appearance and quality traits had interval overlap between different populations.RH003/ Huazhan population identified q GL2 a and q GL2 b loci related to grain length on chromosome 2,and there was interval duplication with q GL2 loci located in Yangdao 6 /Lvhan 1 populations.Grain length loci were located on chromosome 12 of different parents,indicating that there may be grain length loci in this region.Interval repeating loci were detected on chromosome 6 and 12 of different populations with aspect ratio traits,indicating that there may be loci related to length ratio in this region.Six QTLS were identified for the three traits of cooking quality,with LOD values ranging from 2.61 to38.55,and phenotypic contribution rates ranging from 4.64 to 66.99%.