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New Gene Found That Affects Rice's Starch Content and Cooking Quality
Greg Howard
9th June, 2024
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Image Source: Natural Science News, 2024
Key Findings
- The study examined 450 rice accessions (300 indica and 150 japonica) across two environments to understand cooking quality traits
- Researchers identified 54 QTLs related to cooking quality: 25 for amylose content (AC), 12 for gel consistency (GC), and 17 for alkali spreading value (ASV)
- The Wx gene was consistently linked to AC and GC, while the ALK gene was associated with ASV, confirming their significant roles in cooking quality
References
Main Study
1) GWAS and Transcriptomic Analysis Identify OsRING315 as a New Candidate Gene Controlling Amylose Content and Gel Consistency in Rice
Published 8th June, 2024
https://doi.org/10.1186/s12284-024-00718-8
Related Studies
2) Genome-wide association mapping and gene expression analysis reveal candidate genes for grain chalkiness in rice.
3) Genes and Their Molecular Functions Determining Seed Structure, Components, and Quality of Rice.