Genome-Wide Association Study (GWAS) Reveals an SNP Associated with Waxy Trait and Development of a Functional Marker for Predicting Waxy Maize (Zea mays L. var. ceratina)

Waxy maize (Zea mays L. var. ceratina) is a special type of characterized by sticky texture when cooked, due to high amylopectin content in the endosperm. popular China and Southeast Asia for fresh consumption. Breeding strategies have been used improve quality waxy maize, including hybrid breeding crossing super sweet maize. However, lack marker has limited efficiency trait, especially because allele recessive. In this study, we conducted genome-wide association study (GWAS) an panel consisting 213 inbred lines recombinant (RILs) field identify loci associated with kernel phenotype. The genotypic data were 155,768 SNPs derived from high-density 600 K genotyping array single-nucleotide polymorphisms (SNPs). GWAS results identified qWx9 locus on chromosome 9 (25.06–25.18 Mb) trait. Based most significantly SNP (AX-90613979, −log10(P) = 6.8)), which was located Wx1, MassArray developed validated 139 containing different amylose content. newly had significant (R2 value 0.81, p < 0.001) clearly distinguished between that This will be useful programs as well combining sweetness traits. gene-based markers could aid breeders eliminating costs time required perform lengthy trials help accelerate programs.