Amylose content,the key determinant of rice eating and cooking quality,is regulated primarily by the Waxy(Wx)gene.We adjusted the amylose content and transparency of semi-glutinous japonica rice carrying the Wxmp alle...Amylose content,the key determinant of rice eating and cooking quality,is regulated primarily by the Waxy(Wx)gene.We adjusted the amylose content and transparency of semi-glutinous japonica rice carrying the Wxmp allele by genome editing of upstream open reading frame 6(uORF6)of Wx.展开更多
基金supported by the National Key Research and Development Program of China (2023YFD1200900)the Zhongshan Biological Breeding Laboratory (BM2022008-02/03)+1 种基金the Key Research and Development Projects of Jiangsu Province (BE2023355)the“JBGS”Project of Seed Industry Revitalization in Jiangsu Province (JBGS (2021)041).
文摘Amylose content,the key determinant of rice eating and cooking quality,is regulated primarily by the Waxy(Wx)gene.We adjusted the amylose content and transparency of semi-glutinous japonica rice carrying the Wxmp allele by genome editing of upstream open reading frame 6(uORF6)of Wx.
