Comparison between locations of QTLs for grain chalkiness and genes responsive to high temperature during grain filling on the rice chromosome map
نویسندگان
چکیده
منابع مشابه
Genes and QTLs for Rice Grain Quality Improvement
As a major cereal crop, rice (Oryza sativa L.) is crucial to food security for at least half the world population. New varieties with high yield potential, good quality and high resistance to biotic and abiotic stresses are needed in order to meet the demand for more food arising from the rapid human population growth and concurrent decrease in arable land. Improvement of rice quality has now b...
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15 صفحه اولTranscriptional control of nutrient partitioning during rice grain filling.
Cereal grains accumulate carbohydrates, storage proteins and fatty acids via different pathways during their development. Many genes that participate in nutrient partitioning during grain filling and that affect starch quality have been identified. To understand how the expression of these genes is coordinated during grain development, a genomic approach to surveying the participation and inter...
متن کاملEvaluation of Wheat Chromosome Translocation Lines for High Temperature Stress Tolerance at Grain Filling Stage
High temperature (HT, heat) stress is detrimental to wheat (Triticum aestivum L.) production. Wild relatives of bread wheat may offer sources of HT stress tolerance genes because they grow in stressed habitats. Wheat chromosome translocation lines, produced by introgressing small segments of chromosome from wild relatives to bread wheat, were evaluated for tolerance to HT stress during the grai...
متن کاملThe relationship between translucency of rice grain and gelatinization of starch in the grain during cooking.
The soaked and nonsoaked rice grains were cooked by the excess water method and the steamer method, and subjected to Ranghino's test, X-ray diffraction, and microscopic observation. The starch granules in the nonsoaked rice were gelatinized at the same time as the grains became translucent during cooking. However, when the grains of medium amylose varieties and waxy rice were presoaked, the sta...
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ژورنال
عنوان ژورنال: Breeding Science
سال: 2008
ISSN: 1344-7610,1347-3735
DOI: 10.1270/jsbbs.58.337