Alternate wetting and drying irrigation(AWD)significantly influences the cooking and eating quality of rice(Oryza sativa L.).However,the mechanisms by which AWD affects rice cooking and eating quality remain unclear.L...Alternate wetting and drying irrigation(AWD)significantly influences the cooking and eating quality of rice(Oryza sativa L.).However,the mechanisms by which AWD affects rice cooking and eating quality remain unclear.Lipid and free fatty acid contents in grains correlate positively with cooking and eating quality of rice.This study examined Yangdao 6(YD6,a conventional taste indica inbred)and Nanjing 9108(NJ9108,a superior taste japonica inbred)cultivated under conventional irrigation(CI),alternate wetting and moderate drying irrigation(AWMD),and alternate wetting and severe drying irrigation(AWSD)from 10 days after transplanting to maturity.The research investigated the relationship between lipid and free fatty acid biosynthesis in grains and the cooking and eating quality of rice.Compared to CI treatment,AWMD significantly enhanced the contents of lipid,total free fatty acids(TFFAs),free unsaturated fatty acids(FUFAs),linoleic acid,and oleic acid in milled rice by increasing activities of enzymes associated with lipid synthesis,while AWSD produced opposite effects.Correlation analysis revealed that elevated levels of lipid,TFFAs,FUFAs,linoleic acid,and oleic acid contribute to improved rice cooking and eating quality.The findings demonstrate that AWMD enhances cooking and eating quality of milled rice through optimization of lipid and fatty acid synthesis in rice grains.展开更多
Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological c...Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.展开更多
An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materia...An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.展开更多
This study was designed to elucidate the relationship between root chemical signals and the quality of rice. Various rice genotypes were used. Zeatin （Z） ＋ zeatin riboside （ZR）, abscisic acid （ABA）, 1-aminocylo...This study was designed to elucidate the relationship between root chemical signals and the quality of rice. Various rice genotypes were used. Zeatin （Z） ＋ zeatin riboside （ZR）, abscisic acid （ABA）, 1-aminocylopropane -1-carboxylic acid （ACC）, and organic acids in roots during grain filling and the appearance quality, cooking/eating quality were investigated. The correlations among them were analyzed. The results showed that Z ＋ ZR concentrations in the roots at mid- and lategrain-filling stages were significantly and positively correlated with the gel consistency and alkali spreading value （r = 0.72^＊ - 0.90^＊＊）, whereas negatively correlated with the amylose content （r = -0.68^＊ - -0.78^＊＊）. ABA concentrations in roots at mid- grain-filling stage were significantly and negatively correlated with the gel consistency and alkali spreading value （r = -0.90^＊＊-0.91^＊＊）, and positively correlated with the amylose content （r = 0.87^＊＊）. ACC concentrations in root exudates at mid-grain-filling stage were very significantly correlated with the percentage of chalky grains and chalkiness （r = 0.97^＊＊ - 0.98^＊＊）, and those at late-grain-filling stage Were significantly correlated with chalkiness and chalky size （r = 0.69^＊ - 0.96^＊＊）. The more the malic acid and succinic acid exuded from roots for a cultivar, the greater the breakdown values and the smaller the setback values in the starch profile, and the results were reversed for a cultivar with more tartaric acid and citric acid exuded from roots during the grain-filling period. The cultivar with more lactic acid in exudates had smaller gel consistency and alkali spreading values, but had greater amylose content. When roots were treated with exogenous ZR, ABA, and ACC during grain filling, effects of the chemicals on the rice quality were consistent with the relationships of the endogenous hormones （Z ＋ ZR, ABA, and ACC） with the quality indexes. Using rape cake as organic fertilizer can increase the concentrations of malic acid and succinic acids exuded from roots as well as the breakdown value in starch profile and reduce the setback value. The results suggest that root chemical signals play important roles in the formation of rice quality, and dee quality could be improved through regulating the signals.展开更多
Four japonica rice varieties differed in cooking and eating qualities were used in a pot experiment to study the relationship between the activities of glutamine synthetase during grain filling and rice quality. The a...Four japonica rice varieties differed in cooking and eating qualities were used in a pot experiment to study the relationship between the activities of glutamine synthetase during grain filling and rice quality. The activities of glutamine synthetase gradually increased and then declined as a single peak curve in the course of grain filling. The 15th day after heading was a turning point, before which the enzymatic activities in the inferior rice varieties with high protein content were higher than those in the superior rice varietie with low protein content, and after which it was converse. The activity of glutamine synthetase in grain was correlated with the taste meter value, peak viscosity and breakdown negatively at the early stage of grain filling whereas positively at the middle and late stages. Moreover, it was correlated with the protein content of rice grain and setback positively at the early stage and negatively at the middle and late stages. The correlation degree varied with the course of grain filling. From 15 days to 20 days after heading was a critical stage, in which the direction of correlation between the activity of glutamine synthetase and taste meter value and RVA properties of rice changed.展开更多
In recent years,an increasing number of different types of japonica rice cultivars have been released in the southern rice region of China.The grain yield and quality of these new cultivars showed significant differen...In recent years,an increasing number of different types of japonica rice cultivars have been released in the southern rice region of China.The grain yield and quality of these new cultivars showed significant differences in large scale planting.However,the causes of the differences remain little known.Therefore,three typical types of japonica rice cultivars were used in this study to investigate their grain yield and quality.A scanning calorimeter(DSC),X-ray powder diffractometer(XRD),rapid viscosity analyzer(RVA)and taste analyzer were used to evaluate the cooking and eating properties.The results showed that the yield of non-soft hybrid japonica rice cultivars was significantly higher than that of non-soft inbred japonica rice cultivars and soft inbred japonica rice cultivars.Soft inbred japonica rice cultivars had a low amylose content and moderate protein content,which are the main reasons for the superior cooking and eating quality.In addition,the relative crystallinity of soft inbred japonica rice cultivars was significantly higher than that of non-soft inbred and non-soft hybrid japonica rice cultivars,which is considered the major factor resulting in higher transition temperature and gelatinization enthalpy(ΔH_(gel)).Non-soft hybrid japonica rice cultivars had a higher number of large starch granules than soft inbred and non-soft inbred japonica rice cultivars.The setback value(SB)and breakdown value(BD),indirectly reflecting the cooking and eating quality of the three types of japonica rice cultivars,also confirmed that soft inbred japonica rice cultivars with a low SB value and a high BD value had better palatability than the other two types.This study provides guidance for future plantation of different types of japonica rice cultivars in large rice-producing areas.展开更多
Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not be...Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.展开更多
Eating and cooking qualities（ECQs） of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and co...Eating and cooking qualities（ECQs） of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy（Wx） gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx m RNA and granule-bound starch synthase I（GBSS I） in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content（AAC） and gel consistency（GC） were similar in each type of Wx allele. The AAC followed the order, Wx^a type〉Wx^in type〉Wx^b type〉Wx^mq type〉wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer（RVA） profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.展开更多
High temperature(HT)accompanied with strong light(SL)often occurs in early indica rice production during grout filling stage in Southern China,which accelerates grain ripening.Two indica rice cultivars with different ...High temperature(HT)accompanied with strong light(SL)often occurs in early indica rice production during grout filling stage in Southern China,which accelerates grain ripening.Two indica rice cultivars with different amylose content(Zhongjiazao17,ZJZ17,high amylose content;Xiangzaoxian45,XZX45,low amylose content)were grown under control(CK),HT,and HT+SL conditions during grout filling to determine the effects on grain yield and quality of rice.The results showed that compared with CK,HT and HT+SL significantly reduced the 1000-grain weight and filled grain rate whether in high or low amylose content early indica rice cultivars during grout filling,resulting in a significantly lower grain yield.Meanwhile,HT and HT+SL significantly decreased the milled rice rate,brown rice rate and head rice rate,whereas significantly increased chalky rate and chalky degree;and breakdown decreased and setback,pasting temperature increased in the cultivars,leading to the poor processing,appearance and cooking and eating quality of early indica rice cultivars.Compared with HT,the yield of ZJZ17 was significantly decreased under HT+SL,due to the lower 1000-grain weight.However,the effect of HT+SL on rice quality varied in the cultivars.In general,the yield and rice quality of ZJZ17 were relatively poor under HT+SL.Our results suggested that HT and HT+SL during grout filling had significant damage to the yield and quality of early indica rice cultivars,especially HT+SL,while the high amylose cultivar ZJZ17 showed a higher negative effect under HT+SL.展开更多
Alternate wetting and soil drying irrigation(AWD)technique is crucial in infuencing grain quality in rice(Oryza sativa L.).Lipids are the third most abundant constituents in rice grains,after starch and proteins,and a...Alternate wetting and soil drying irrigation(AWD)technique is crucial in infuencing grain quality in rice(Oryza sativa L.).Lipids are the third most abundant constituents in rice grains,after starch and proteins,and are closely related to grain quality.However,it remains unclear about the changes in lipids profling under different AWD regimes.This study set up three irrigation regimes including conventional irrigation(CI),alternate wetting and moderate soil drying irrigation(AWMD),and alternate wetting and severe soil drying irrigation(AWSD).It explored lipidome changes in milled rice of Yangdao 6(YD6)using the untargeted lipidomics approach and analyzed rice cooking and eating quality.The results identifed seven lipid classes,55 lipid subclasses,and 1,086 lipid molecular species.Compared with the CI regime,the AWMD regime mainly altered lipid subclasses consisting of triglyceride(TG),ceramide(Cer),diglyceride(DG),bis-methyl lysophosphatidic acid(BisMePA),phosphocholine(PC),phosphoethanolamine(PE),monogalactosyldiacylglycerol(MGDG),and digalactosyl diglyceride(DGDG)in milled rice and improved cooking and eating quality of rice;in contrast,the AWSD regime distinctly changed lipid subclasses like TG,Cer,DG,PC,PE,hexosylceramide(Hex1Cer),DGDG,and BisMePA and degraded cooking and eating quality of rice.Specifcally,AWMD most signifcantly altered the expressions of lipid molecules,including DGDG(18:0_18:2),DGDG(16:0_14:0),PC(33:1),Cer(t17:0_26:0),and Cer(t17:0_16:0);AWSD most obviously influenced the expressions of TG(6:0_14:0_18:3),PC(41:1),TG(19:1_18:4_18:4),Hex1Cer(d18:2_24:0+O),and Hex1Cer(d18:2_24:1).These 10 altered lipid molecules in milled rice can be preferentially used for investigating their relationships with grain quality in rice.展开更多
The genetic mechanism determining amylose content(AC)and its impact on eating and cooking quality(ECQ)of rice is highly complex.To elucidate the genetic basis of AC in rice,the Ting’s core collection was used to iden...The genetic mechanism determining amylose content(AC)and its impact on eating and cooking quality(ECQ)of rice is highly complex.To elucidate the genetic basis of AC in rice,the Ting’s core collection was used to identify novel AC genes/loci through genome-wide association analysis(GWAS)using more than 5.0 million single nucleotide polymorphisms(SNPs).In this study,12 genes related to AC,including the major gene Wx and 11 minor genes,were detected using the EMMAX method.A novel gene,LR,encoding a nucleotide-binding leucine-rich-repeat(LRR)receptor(NLR)family protein,was selected for functional study.When LR was knocked out using CRISPR/Cas9,the AC decreased significantly.Furthermore,the AC in varieties was significantly higher with Haplotype A compared to Haplotypes B and C of LR.Notably,two natural variations,SNP-385(Thr-Hap.A vs Ala-Haps.B and C)and SNP-758(Ser-Hap.A vs Asn-Haps.B and C),in the coding region of LR might play critical roles in regulating AC and serve as potential targets for cultivating rice with diverse amylose contents.展开更多
Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to ...Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to acceleration of quality improvement, but also helps us find possible genes participating in the synthesis of starch. A recombinant inbred line (RIL) population consisting of 107 lines, derived from an indica (Zaiyeqing 8, ZYQ 8) and a japonica (Jingxi 17, JX 17) rice, was used to investigate the genetic factors affecting starch quality parameters, such as apparent amylose content (AAC), gel consistency (GC), starch pasting viscosity parameters, gel textural properties, gelatinization temperature (GT) and starch retrogradation properties. A total of 44 QTLs covered chromosomes 2-6, 8, 9 and 11 were detected for the 22 traits, with at least one QTL and as many as four QTLs for each individual trait. The results indicated that two major genes were responsible for most starch property traits. The Wx gene that encodes granule bound starch synthase on chromosome 6 was significant for AAC, GC, starch pasting viscosity parameters, gel textural properties and starch retrogradation properties. The alk gene linked with Wx on chromosome 6 was significant for starch gelatinization temperature characteristics. All other QTLs were minor genes. One QTL on chromosome 9 flanked by RZ404 and G295 was significant for gel hardness (HD), gumminess (GUM), chewiness (CHEW), peak temperature of retrogradated starch (RTp), and percentage retrogradation (R%) and all these traits were not tested before.展开更多
In rice(Oryza sativa), amylose content(AC) is the major factor that determines eating and cooking quality(ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy(Wx)locus. Here we iden...In rice(Oryza sativa), amylose content(AC) is the major factor that determines eating and cooking quality(ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy(Wx)locus. Here we identified a rare Wx allele, Wx^(mw) ,which combines a favorable AC, improved ECQ and grain transparency. Based on a phylogenetic analysis of Wx genomic sequences from 370 rice accessions, we speculated that Wx^(mw) may have derived from recombination between two important natural Wx alleles, Wx^(in) and Wx^(b). We validated the effects of Wx^(mw) on rice grain quality using both transgenic lines and near-isogenic lines(NILs). When introgressed into the japonica Nipponbare(NIP) background, Wx^(mw) resulted in a moderate AC that was intermediate between that of NILs carrying the Wx^(b)allele and NILs with the Wx^(mp) allele. Notably, mature grains of NILs fixed for Wx^(mw) had an improved transparent endosperm relative to soft rice. Further, we introduced Wx^(mw) into a high-yielding japonica cultivar via molecular marker-assisted selection: the introgressed lines exhibited clear improvements in ECQ and endosperm transparency. Our results suggest that Wx^(mw) is a promising allele to improve grain quality, especially ECQ and grain transparency of high-yielding japonica cultivars, in rice breeding programs.展开更多
Rice eating and cooking quality(ECQ)is a major concern of breeders and consumers,determining market competitiveness worldwide.Rice grain protein content(GPC)is negatively related to ECQ,making it possible to improve E...Rice eating and cooking quality(ECQ)is a major concern of breeders and consumers,determining market competitiveness worldwide.Rice grain protein content(GPC)is negatively related to ECQ,making it possible to improve ECQ by manipulating GPC.However,GPC is genetically complex and sensitive to environmental conditions;therefore,little progress has been made in traditional breeding for ECQ.Here,we report that CRISPR/Cas9-mediated knockout of genes encoding the grain storage protein glutelin rapidly produced lines with downregulated GPC and improved ECQ.Our finding provides a new strategy for improving rice ECQ.展开更多
The paste viscosity attributes of starch,measured by rapid visco analyzer(RVA),are important factors for the evaluation of the cooking and eating qualities of rice in breeding programs.To determine the genetic roots o...The paste viscosity attributes of starch,measured by rapid visco analyzer(RVA),are important factors for the evaluation of the cooking and eating qualities of rice in breeding programs.To determine the genetic roots of the paste viscosity attributes of rice grains,quantitative trait loci(QTLs)associated with the paste viscosity attributes were mapped,using a double haploid(DH)population derived from Zhongjiazao 17(YK17),a super rice variety,crossed with D50,a tropic japonica variety.Fifty-four QTLs,for seven parameters of the RVA profiles,were identified in three planting seasons.The 54 QTLs were located on all of the 12 chromosomes,with a single QTL explaining 5.99 to 47.11%of phenotypic variation.From the QTLs identified,four were repeatedly detected under three environmental conditions and the other four QTLs were repeated under two environments.Most of the QTLs detected for peak viscosity(PKV),trough viscosity(TV),cool paste viscosity(CPV),breakdown viscosity(BDV),setback viscosity(SBV),and peak time(PeT)were located in the interval of RM 6775-RM 3805 under all three environmental conditions,with the exception of pasting temperature(PaT).For digenic interactions,eight QTLs with six traits were identified for additivexenvironment interactions in all three planting environments.The epistatic interactions were estimated only for PKV,SBV and PaT.The present study will facilitate further understanding of the genetic architecture of eating and cooking quality(ECQ)in the rice quality improvement program.展开更多
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
Amylose content(AC),which is regulated by the Waxy(Wx)gene,is a major indicator of eating and cooking quality(ECQ)in rice(Oryza sativa).Thus far,only a limited number of mutations in the N-terminal domain of Wx were f...Amylose content(AC),which is regulated by the Waxy(Wx)gene,is a major indicator of eating and cooking quality(ECQ)in rice(Oryza sativa).Thus far,only a limited number of mutations in the N-terminal domain of Wx were found to have a major impact on the AC of rice grains and no mutations with such effects were reported for other regions of the Wx protein.Here,nucleotide substitutions in the middle region of Wx were generated by adenine and cytosine base editors.The nucleotide substitutions led to changes in 15 amino acid residues of Wx,and a series of novel Wx alleles with ACs of 0.3%-29.43%(wild type with AC of 19.87%)were obtained.Importantly,the waxy~(abe2)allele showed a"soft rice"AC,improved ECQ,favorable appearance,and no undesirable agronomic traits.The transgenes were removed from the waxy~(abe2)progeny,generating a promising breeding material for improving rice grain quality.展开更多
The eating and cooking quality(ECQ)of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance.It has therefore been of paramount importance in rice breeding programs.He...The eating and cooking quality(ECQ)of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance.It has therefore been of paramount importance in rice breeding programs.Here,we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice.Innovations in gene-and genome-editing techniques have enabled improvements in rice ECQ.Significant genes and quantitative trait loci(QTLs)have been shown to regulate starch composition,thereby affecting amylose content and thermal and pasting properties.A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma.Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties.The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population demands.展开更多
基金supported by the Natural Science Foundation of Jiangsu Province,China(BK20241931 and BK 20221371)the National Natural Science Foundation of China(32071943,32372214,and 31901444)the National Key Research and Development Program of China(2022YFD2300304)。
文摘Alternate wetting and drying irrigation(AWD)significantly influences the cooking and eating quality of rice(Oryza sativa L.).However,the mechanisms by which AWD affects rice cooking and eating quality remain unclear.Lipid and free fatty acid contents in grains correlate positively with cooking and eating quality of rice.This study examined Yangdao 6(YD6,a conventional taste indica inbred)and Nanjing 9108(NJ9108,a superior taste japonica inbred)cultivated under conventional irrigation(CI),alternate wetting and moderate drying irrigation(AWMD),and alternate wetting and severe drying irrigation(AWSD)from 10 days after transplanting to maturity.The research investigated the relationship between lipid and free fatty acid biosynthesis in grains and the cooking and eating quality of rice.Compared to CI treatment,AWMD significantly enhanced the contents of lipid,total free fatty acids(TFFAs),free unsaturated fatty acids(FUFAs),linoleic acid,and oleic acid in milled rice by increasing activities of enzymes associated with lipid synthesis,while AWSD produced opposite effects.Correlation analysis revealed that elevated levels of lipid,TFFAs,FUFAs,linoleic acid,and oleic acid contribute to improved rice cooking and eating quality.The findings demonstrate that AWMD enhances cooking and eating quality of milled rice through optimization of lipid and fatty acid synthesis in rice grains.
基金supported by the National Natural Science Foundation of China(U20A2022 and 32372217)the National Key Research and Development Program of China(2022YFD2300700)the Free Exploration Program of State Key Laboratory of Crop Gene Exploration and Utilization in Sichuan Basin,China(SKL-ZY202216)。
文摘Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.
文摘An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 （indica hybrid rice） and Zhaiyeqing 8 （conventional indica rice） as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.
基金supported by the National Natural Science Foundation of China(30370828)the Natural Science Foundation of Jiangsu Province,China(BK200341).
文摘This study was designed to elucidate the relationship between root chemical signals and the quality of rice. Various rice genotypes were used. Zeatin （Z） ＋ zeatin riboside （ZR）, abscisic acid （ABA）, 1-aminocylopropane -1-carboxylic acid （ACC）, and organic acids in roots during grain filling and the appearance quality, cooking/eating quality were investigated. The correlations among them were analyzed. The results showed that Z ＋ ZR concentrations in the roots at mid- and lategrain-filling stages were significantly and positively correlated with the gel consistency and alkali spreading value （r = 0.72^＊ - 0.90^＊＊）, whereas negatively correlated with the amylose content （r = -0.68^＊ - -0.78^＊＊）. ABA concentrations in roots at mid- grain-filling stage were significantly and negatively correlated with the gel consistency and alkali spreading value （r = -0.90^＊＊-0.91^＊＊）, and positively correlated with the amylose content （r = 0.87^＊＊）. ACC concentrations in root exudates at mid-grain-filling stage were very significantly correlated with the percentage of chalky grains and chalkiness （r = 0.97^＊＊ - 0.98^＊＊）, and those at late-grain-filling stage Were significantly correlated with chalkiness and chalky size （r = 0.69^＊ - 0.96^＊＊）. The more the malic acid and succinic acid exuded from roots for a cultivar, the greater the breakdown values and the smaller the setback values in the starch profile, and the results were reversed for a cultivar with more tartaric acid and citric acid exuded from roots during the grain-filling period. The cultivar with more lactic acid in exudates had smaller gel consistency and alkali spreading values, but had greater amylose content. When roots were treated with exogenous ZR, ABA, and ACC during grain filling, effects of the chemicals on the rice quality were consistent with the relationships of the endogenous hormones （Z ＋ ZR, ABA, and ACC） with the quality indexes. Using rape cake as organic fertilizer can increase the concentrations of malic acid and succinic acids exuded from roots as well as the breakdown value in starch profile and reduce the setback value. The results suggest that root chemical signals play important roles in the formation of rice quality, and dee quality could be improved through regulating the signals.
文摘Four japonica rice varieties differed in cooking and eating qualities were used in a pot experiment to study the relationship between the activities of glutamine synthetase during grain filling and rice quality. The activities of glutamine synthetase gradually increased and then declined as a single peak curve in the course of grain filling. The 15th day after heading was a turning point, before which the enzymatic activities in the inferior rice varieties with high protein content were higher than those in the superior rice varietie with low protein content, and after which it was converse. The activity of glutamine synthetase in grain was correlated with the taste meter value, peak viscosity and breakdown negatively at the early stage of grain filling whereas positively at the middle and late stages. Moreover, it was correlated with the protein content of rice grain and setback positively at the early stage and negatively at the middle and late stages. The correlation degree varied with the course of grain filling. From 15 days to 20 days after heading was a critical stage, in which the direction of correlation between the activity of glutamine synthetase and taste meter value and RVA properties of rice changed.
基金We are grateful for grants from the National Key Research Program of China(2016YFD0300503)the earmarked fund for China Agriculture Research System(CARS-01-27)+3 种基金the National Natural Science Foundation of China(31971841)the Key Research Program of Jiangsu Province,China(BE2016344,BE2018355)the earmarked fund for Jiangsu Agricultural Industry Technology System,China(JATS[2018]298)the Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions,China.
文摘In recent years,an increasing number of different types of japonica rice cultivars have been released in the southern rice region of China.The grain yield and quality of these new cultivars showed significant differences in large scale planting.However,the causes of the differences remain little known.Therefore,three typical types of japonica rice cultivars were used in this study to investigate their grain yield and quality.A scanning calorimeter(DSC),X-ray powder diffractometer(XRD),rapid viscosity analyzer(RVA)and taste analyzer were used to evaluate the cooking and eating properties.The results showed that the yield of non-soft hybrid japonica rice cultivars was significantly higher than that of non-soft inbred japonica rice cultivars and soft inbred japonica rice cultivars.Soft inbred japonica rice cultivars had a low amylose content and moderate protein content,which are the main reasons for the superior cooking and eating quality.In addition,the relative crystallinity of soft inbred japonica rice cultivars was significantly higher than that of non-soft inbred and non-soft hybrid japonica rice cultivars,which is considered the major factor resulting in higher transition temperature and gelatinization enthalpy(ΔH_(gel)).Non-soft hybrid japonica rice cultivars had a higher number of large starch granules than soft inbred and non-soft inbred japonica rice cultivars.The setback value(SB)and breakdown value(BD),indirectly reflecting the cooking and eating quality of the three types of japonica rice cultivars,also confirmed that soft inbred japonica rice cultivars with a low SB value and a high BD value had better palatability than the other two types.This study provides guidance for future plantation of different types of japonica rice cultivars in large rice-producing areas.
基金financially supported by the National Natural Science Foundation of China(Grant No.U20A2032)the Agro ST Project(Grant No.NK2022050102)the Hainan Provincial Natural Science Foundation,China(Grant No.323MS066)。
文摘Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.
基金financially supported by the National HighTech R&D Program of China(2012AA101103)the Natural Science Foundation of Hunan Province,China(11JJ3032)the Major Project of China for Cultivation Technology of New Varieties of Genetically Modified Organisms,Ministry of Science and Technology,China(2014ZX08009-024B and 2014ZX08009003-004-009)
文摘Eating and cooking qualities（ECQs） of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different alleles of the Waxy（Wx） gene and its effect on ECQs in specialty rice cultivars. The results showed that the accumulation of amylose was positively and significantly correlated to the level of mature Wx m RNA and granule-bound starch synthase I（GBSS I） in developing rice grain at 12 days after flowering. The amount of GBSS I and its activity together are the main factors controlling amylose synthesis. Differences in ECQs among five Wx allele types were investigated in samples from 15 rice varieties. The apparent amylose content（AAC） and gel consistency（GC） were similar in each type of Wx allele. The AAC followed the order, Wx^a type〉Wx^in type〉Wx^b type〉Wx^mq type〉wx. Contrary to this, the GC showed an opposite trend compared to AAC. There was a wide variation in rapid visco analyzer（RVA） profile among five Wx allele types, while varieties sharing a specified Wx allele had basically the similar RVA profile, although there was a slight difference in some RVA parameters, peak, hot paste and cool paste viscosities.
基金the National Key Research&Development Project of China(2016YFD0300501)the Key Project of Jiangxi Provincial Natural Science Foundation(20202ACBL215004)the Key Research of&Development Project Jiangxi Province,China(20171BBF60030).
文摘High temperature(HT)accompanied with strong light(SL)often occurs in early indica rice production during grout filling stage in Southern China,which accelerates grain ripening.Two indica rice cultivars with different amylose content(Zhongjiazao17,ZJZ17,high amylose content;Xiangzaoxian45,XZX45,low amylose content)were grown under control(CK),HT,and HT+SL conditions during grout filling to determine the effects on grain yield and quality of rice.The results showed that compared with CK,HT and HT+SL significantly reduced the 1000-grain weight and filled grain rate whether in high or low amylose content early indica rice cultivars during grout filling,resulting in a significantly lower grain yield.Meanwhile,HT and HT+SL significantly decreased the milled rice rate,brown rice rate and head rice rate,whereas significantly increased chalky rate and chalky degree;and breakdown decreased and setback,pasting temperature increased in the cultivars,leading to the poor processing,appearance and cooking and eating quality of early indica rice cultivars.Compared with HT,the yield of ZJZ17 was significantly decreased under HT+SL,due to the lower 1000-grain weight.However,the effect of HT+SL on rice quality varied in the cultivars.In general,the yield and rice quality of ZJZ17 were relatively poor under HT+SL.Our results suggested that HT and HT+SL during grout filling had significant damage to the yield and quality of early indica rice cultivars,especially HT+SL,while the high amylose cultivar ZJZ17 showed a higher negative effect under HT+SL.
基金supported by the Natural Science Foundation of Jiangsu Province,China(BK20241931 and BK20221371)the National Natural Science Foundation of China(32071943 and 32372214)the National Key Research and Development Program of China(2022YFD2300304)。
文摘Alternate wetting and soil drying irrigation(AWD)technique is crucial in infuencing grain quality in rice(Oryza sativa L.).Lipids are the third most abundant constituents in rice grains,after starch and proteins,and are closely related to grain quality.However,it remains unclear about the changes in lipids profling under different AWD regimes.This study set up three irrigation regimes including conventional irrigation(CI),alternate wetting and moderate soil drying irrigation(AWMD),and alternate wetting and severe soil drying irrigation(AWSD).It explored lipidome changes in milled rice of Yangdao 6(YD6)using the untargeted lipidomics approach and analyzed rice cooking and eating quality.The results identifed seven lipid classes,55 lipid subclasses,and 1,086 lipid molecular species.Compared with the CI regime,the AWMD regime mainly altered lipid subclasses consisting of triglyceride(TG),ceramide(Cer),diglyceride(DG),bis-methyl lysophosphatidic acid(BisMePA),phosphocholine(PC),phosphoethanolamine(PE),monogalactosyldiacylglycerol(MGDG),and digalactosyl diglyceride(DGDG)in milled rice and improved cooking and eating quality of rice;in contrast,the AWSD regime distinctly changed lipid subclasses like TG,Cer,DG,PC,PE,hexosylceramide(Hex1Cer),DGDG,and BisMePA and degraded cooking and eating quality of rice.Specifcally,AWMD most signifcantly altered the expressions of lipid molecules,including DGDG(18:0_18:2),DGDG(16:0_14:0),PC(33:1),Cer(t17:0_26:0),and Cer(t17:0_16:0);AWSD most obviously influenced the expressions of TG(6:0_14:0_18:3),PC(41:1),TG(19:1_18:4_18:4),Hex1Cer(d18:2_24:0+O),and Hex1Cer(d18:2_24:1).These 10 altered lipid molecules in milled rice can be preferentially used for investigating their relationships with grain quality in rice.
基金supported by the Hainan Provincial Joint Project of Sanya Yazhou Bay Science and Technology City,China(Grant No.2021JJLH0041)the Zhejiang Provincial Natural Science Foundation,China(Grant No.LY23C130006)+3 种基金the National Natural Science Foundation of China(Grant No.32472207)Nanfan Special Project,Chinese Academy of Agricultural Sciences(Grant Nos.YBXM2436 and YBXM2326)the Hainan Province Science and Technology Special Fund,China(Grant No.ZDYF2022XDNY256)the Innovational Fund for Scientific and Technological Personnel of Hainan Province,China(Grant No.KJRC2023B24).
文摘The genetic mechanism determining amylose content(AC)and its impact on eating and cooking quality(ECQ)of rice is highly complex.To elucidate the genetic basis of AC in rice,the Ting’s core collection was used to identify novel AC genes/loci through genome-wide association analysis(GWAS)using more than 5.0 million single nucleotide polymorphisms(SNPs).In this study,12 genes related to AC,including the major gene Wx and 11 minor genes,were detected using the EMMAX method.A novel gene,LR,encoding a nucleotide-binding leucine-rich-repeat(LRR)receptor(NLR)family protein,was selected for functional study.When LR was knocked out using CRISPR/Cas9,the AC decreased significantly.Furthermore,the AC in varieties was significantly higher with Haplotype A compared to Haplotypes B and C of LR.Notably,two natural variations,SNP-385(Thr-Hap.A vs Ala-Haps.B and C)and SNP-758(Ser-Hap.A vs Asn-Haps.B and C),in the coding region of LR might play critical roles in regulating AC and serve as potential targets for cultivating rice with diverse amylose contents.
文摘Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to acceleration of quality improvement, but also helps us find possible genes participating in the synthesis of starch. A recombinant inbred line (RIL) population consisting of 107 lines, derived from an indica (Zaiyeqing 8, ZYQ 8) and a japonica (Jingxi 17, JX 17) rice, was used to investigate the genetic factors affecting starch quality parameters, such as apparent amylose content (AAC), gel consistency (GC), starch pasting viscosity parameters, gel textural properties, gelatinization temperature (GT) and starch retrogradation properties. A total of 44 QTLs covered chromosomes 2-6, 8, 9 and 11 were detected for the 22 traits, with at least one QTL and as many as four QTLs for each individual trait. The results indicated that two major genes were responsible for most starch property traits. The Wx gene that encodes granule bound starch synthase on chromosome 6 was significant for AAC, GC, starch pasting viscosity parameters, gel textural properties and starch retrogradation properties. The alk gene linked with Wx on chromosome 6 was significant for starch gelatinization temperature characteristics. All other QTLs were minor genes. One QTL on chromosome 9 flanked by RZ404 and G295 was significant for gel hardness (HD), gumminess (GUM), chewiness (CHEW), peak temperature of retrogradated starch (RTp), and percentage retrogradation (R%) and all these traits were not tested before.
基金This work was supported by the Ministry of Science and Technology of China(2016YFD0100501)National Natural Science Foundation of China(31825019,31901517,and U19A2032)the Programs from Jiangsu Province Government(BE2018357,19KJA560006 and PAPD)。
文摘In rice(Oryza sativa), amylose content(AC) is the major factor that determines eating and cooking quality(ECQ). The diversity in AC is largely attributed to natural allelic variation at the Waxy(Wx)locus. Here we identified a rare Wx allele, Wx^(mw) ,which combines a favorable AC, improved ECQ and grain transparency. Based on a phylogenetic analysis of Wx genomic sequences from 370 rice accessions, we speculated that Wx^(mw) may have derived from recombination between two important natural Wx alleles, Wx^(in) and Wx^(b). We validated the effects of Wx^(mw) on rice grain quality using both transgenic lines and near-isogenic lines(NILs). When introgressed into the japonica Nipponbare(NIP) background, Wx^(mw) resulted in a moderate AC that was intermediate between that of NILs carrying the Wx^(b)allele and NILs with the Wx^(mp) allele. Notably, mature grains of NILs fixed for Wx^(mw) had an improved transparent endosperm relative to soft rice. Further, we introduced Wx^(mw) into a high-yielding japonica cultivar via molecular marker-assisted selection: the introgressed lines exhibited clear improvements in ECQ and endosperm transparency. Our results suggest that Wx^(mw) is a promising allele to improve grain quality, especially ECQ and grain transparency of high-yielding japonica cultivars, in rice breeding programs.
基金funded by the National Natural Science Foundation of China(31871241,31970519)the programs from Jiangsu Province Government(BK20210798,JBGS[2021]001,BE2022335,BE2021334-1,BE2022365-2)the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAP).
文摘Rice eating and cooking quality(ECQ)is a major concern of breeders and consumers,determining market competitiveness worldwide.Rice grain protein content(GPC)is negatively related to ECQ,making it possible to improve ECQ by manipulating GPC.However,GPC is genetically complex and sensitive to environmental conditions;therefore,little progress has been made in traditional breeding for ECQ.Here,we report that CRISPR/Cas9-mediated knockout of genes encoding the grain storage protein glutelin rapidly produced lines with downregulated GPC and improved ECQ.Our finding provides a new strategy for improving rice ECQ.
基金This research was financially supported by the National Key Research and Development Program of China(2017YFD0100300,2016YFD0101801)the National S&T Major Project,China(2016ZX08001006)+1 种基金the National Nature Science Foundation of China(31871597)the Zhejiang Science and Technology Projects,China(L GN18C130006).
文摘The paste viscosity attributes of starch,measured by rapid visco analyzer(RVA),are important factors for the evaluation of the cooking and eating qualities of rice in breeding programs.To determine the genetic roots of the paste viscosity attributes of rice grains,quantitative trait loci(QTLs)associated with the paste viscosity attributes were mapped,using a double haploid(DH)population derived from Zhongjiazao 17(YK17),a super rice variety,crossed with D50,a tropic japonica variety.Fifty-four QTLs,for seven parameters of the RVA profiles,were identified in three planting seasons.The 54 QTLs were located on all of the 12 chromosomes,with a single QTL explaining 5.99 to 47.11%of phenotypic variation.From the QTLs identified,four were repeatedly detected under three environmental conditions and the other four QTLs were repeated under two environments.Most of the QTLs detected for peak viscosity(PKV),trough viscosity(TV),cool paste viscosity(CPV),breakdown viscosity(BDV),setback viscosity(SBV),and peak time(PeT)were located in the interval of RM 6775-RM 3805 under all three environmental conditions,with the exception of pasting temperature(PaT).For digenic interactions,eight QTLs with six traits were identified for additivexenvironment interactions in all three planting environments.The epistatic interactions were estimated only for PKV,SBV and PaT.The present study will facilitate further understanding of the genetic architecture of eating and cooking quality(ECQ)in the rice quality improvement program.
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.
基金supported by funding from the National Natural Science Foundation of China(31801016)the Agricultural Variety Improvement Project of Shandong Province(2019LZGC015)。
文摘Amylose content(AC),which is regulated by the Waxy(Wx)gene,is a major indicator of eating and cooking quality(ECQ)in rice(Oryza sativa).Thus far,only a limited number of mutations in the N-terminal domain of Wx were found to have a major impact on the AC of rice grains and no mutations with such effects were reported for other regions of the Wx protein.Here,nucleotide substitutions in the middle region of Wx were generated by adenine and cytosine base editors.The nucleotide substitutions led to changes in 15 amino acid residues of Wx,and a series of novel Wx alleles with ACs of 0.3%-29.43%(wild type with AC of 19.87%)were obtained.Importantly,the waxy~(abe2)allele showed a"soft rice"AC,improved ECQ,favorable appearance,and no undesirable agronomic traits.The transgenes were removed from the waxy~(abe2)progeny,generating a promising breeding material for improving rice grain quality.
基金N.S.acknowledges funding support from the RICE CGIAR Research Pro-gram and AGGRI project(grant no.OPP1194925)from the Bill and Me-linda Gates Foundation.Q.L.N.S.appreciate the funding support of the National Science Foundation of China(grant nos.32161143004 and 31825019)。
文摘The eating and cooking quality(ECQ)of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance.It has therefore been of paramount importance in rice breeding programs.Here,we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice.Innovations in gene-and genome-editing techniques have enabled improvements in rice ECQ.Significant genes and quantitative trait loci(QTLs)have been shown to regulate starch composition,thereby affecting amylose content and thermal and pasting properties.A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma.Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties.The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population demands.
