Effect and identification of different allele combinations of SSIIa and Wx on rice eating and cooking quality-Reference-Cited by-同舟云学术

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Effect and identification of different allele combinations of SSIIa and Wx on rice eating and cooking quality

Published:2024-03-27 Issue:4 Volume:220 Page:
ISSN:0014-2336
Container-title:Euphytica
language:en
Short-container-title:Euphytica

Author:

Zhang Siqi,Fu Aoqiu,Guo Min,Li Jinxuan,Tan Zhiqing,Guo Tao,Zhou Hua,Yang Guili

Funder

Research and Development Program in Key Areas of Guangdong Province

Zhaoqing Science and Technology Plan Project

the "Unveiling and Leading" Project of Hainan Yazhou Bay Seed Laboratory and China National Seed Group

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10681-024-03329-y.pdf

Reference42 articles.

1. Bao J (2007) Accurate measurement of pasting temperature of rice flour by a rapid visco-analyser. Chin J Rice Sci 21(5):543–546. https://doi.org/10.16819/j.1001-7216.2007.05.017

2. Bao JS, Zheng XW, Xia YW, He P, Shu QY, Lu X, Chen Y, Zhu LH (2000) Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain. Theor Appl Genet 100:280–284. https://doi.org/10.1007/s001220050037

3. Bao JS, Corke H, Sun M (2006) Nucleotide diversity in starch synthase IIa and validation of single nucleotide polymorphisms in relation to starch gelatinization temperature and other physicochemical properties in rice (Oryza sativa L.). Theor Appl Genet 113(7):1171–1183. https://doi.org/10.1007/s00122-006-0355-6

4. Bao Jinsong HP, Yingwu X, Ying C, Lihuang Z (1999) Starch RVA profile parameters of rice are mainly controlled by Wx gene. Chin Sci Bull 44:2047–2051. https://doi.org/10.1007/bf02884919

5. Chen M-H, Bergman CJ, Pinson SRM, Fjellstrom RG (2008) Waxy gene haplotypes: associations with pasting properties in an international rice germplasm collection. J Cereal Sci 48(3):781–788. https://doi.org/10.1016/j.jcs.2008.05.004

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