Allelic Diversification of the Wx and ALK Loci in Indica Restorer Lines and Their Utilisation in Hybrid Rice Breeding in China over the Last 50 Years
文献类型: 外文期刊
作者: Pan, Li-Xu 1 ; Sun, Zhi-Zhong 2 ; Zhang, Chang-Quan 1 ; Li, Bu 1 ; Yang, Qing-Qing 1 ; Chen, Fei 1 ; Fan, Xiao-Lei 1 ; Zhao, Dong-Sheng 1 ; Lv, Qi-Ming 2 ; Yuan, Ding-Yang 2 ; Liu, Qiao-Quan 1 ;
作者机构: 1.Yangzhou Univ, Jiangsu Key Lab Crop Genom & Mol Breeding, State Key Lab Hybrid Rice, Jiangsu Key Lab Crop Genet & Physiol, Yangzhou 225009, Jiangsu, Peoples R China
2.Hunan Hybrid Rice Res Ctr, State Key Lab Hybrid Rice, Changsha 410125, Peoples R China
3.Yangzhou Univ, Coll Agr, Jiangsu Coinnovat Ctr Modern Prod Technol Grain C, Key Lab Plant Funct Genom,Minist Educ, Yangzhou 225009, Jiangsu, Peoples R China
关键词: Oryza sativa L; hybrid rice; ECQ; Waxy; ALK; indica restorer; rice breeding
期刊名称:INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES ( 影响因子:6.208; 五年影响因子:6.628 )
ISSN:
年卷期: 2022 年 23 卷 11 期
页码:
收录情况: SCI
摘要: Hybrid rice technology has been used for more than 50 years, and eating and cooking quality (ECQ) has been a major focus throughout this period. Waxy (Wx) and alkaline denaturation (ALK) genes have received attention owing to their pivotal roles in determining rice characteristics. However, despite significant effort, the ECQ of restorer lines (RLs) has changed very little. By contrast, obvious changes have been seen in inbred rice varieties (IRVs), and the ECQ of IRVs is influenced by Wx, which reduces the proportion of Wx(a) and increases the proportion of Wx(b), leading to a decrease in amylose content (AC) and an increase in ECQ. Meanwhile, ALK is not selected in the same way. We investigated Wx alleles and AC values of sterile lines of female parents with the main mating combinations in widely used areas. The results show that almost all sterile lines were Wx(a)-type with a high AC, which may explain the low ECQ of hybrid rice. Analysis of hybrid rice varieties and RLs in the last 5 years revealed serious homogenisation among hybrid rice varieties.
- 相关文献
作者其他论文 更多>>
-
1-MCP treatment improves the postharvest quality of Jinxiu yellow peach by regulating cuticular wax composition and gene expression during cold storage
作者:Qin, Keying;Xiao, Guangjian;Chen, Fei;Wang, Rongrong;Ge, Shuai;Ding, Shenghua;Ge, Shuai;Ding, Shenghua
关键词:1-MCP; cuticular wax; fruit quality; Jinxiu yellow peach; transcriptomics
-
Ultrasonication significantly enhances grafting efficiency of chitosan-ferulic acid conjugate and improves its film properties under Fenton system
作者:Xu, Haishan;Fu, Xincheng;Kong, Hui;Chang, Xia;Ding, Zemin;Shan, Yang;Ding, Shenghua;Xu, Haishan;Fu, Xincheng;Kong, Hui;Chang, Xia;Ding, Zemin;Shan, Yang;Ding, Shenghua;Chen, Fei;Wang, Rongrong
关键词:Ultrasonication; Fenton; Graft; Chitosan; Ferulic acid; Film properties
-
Gellan gum-based functional films integrated with bacterial cellulose and nano-TiO2/CuO improve the shelf life of fresh-cut pepper
作者:Chen, Fei;Wang, Rongrong;Chang, Xia;Xu, Haishan;Fu, Xincheng;Ding, Shenghua;Chang, Xia;Xu, Haishan;Fu, Xincheng;Ding, Shenghua
关键词:Active food packaging; Gellan gum; Bacterial cellulose; Nano-TiO2; CuO; Shelf life; Fresh-cut pepper
-
High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage
作者:Chen, Fei;Chen, Yuyu;Wang, Yingrui;Jiang, Liwen;Wang, Rongrong;Ding, Shenghua;Qin, Yeyou
关键词:fermentation minced pepper; high pressure processing; pectin characteristics; storage; texture quality
-
Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin
作者:Fu, Xincheng;Chang, Xia;Ding, Zemin;Xu, Haishan;Kong, Hui;Shan, Yang;Ding, Shenghua;Fu, Xincheng;Chang, Xia;Ding, Zemin;Xu, Haishan;Kong, Hui;Shan, Yang;Ding, Shenghua;Chen, Fei;Wang, Rongrong
关键词:polyelectrolyte bilayer film; eco-friendly; citrus pectin; chitosan; mechanical property; gas barrier; antifogging property
-
Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl2 during fermentation
作者:Wang, Yingrui;Qin, Keying;Chen, Fei;Jiang, Liwen;Zhou, Hui;Wang, Rongrong;Ding, Shenghua
关键词:Calcium chloride; fermented minced pepper; pectin methylesterase; texture; vacuum impregnation; water-soluble pectin
-
Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage
作者:Wang, Yingrui;Chen, Fei;Xiao, Guangjian;Wang, Rongrong;Ding, Shenghua;Fu, Xincheng
关键词:cold storage; jujube fruits; molecular weight distribution; nanostructure; neutral sugar compositions; pectin



