Identification of QTLs Affecting Physical Traits of Cooked Rice

  • Published : 1999.03.01


This study was conducted to ascertain the chromosomal locations and effect of quantitative trait loci (QTL) associated with the physical traits of rice (Oryza sativa L.) eating quality. One hundred sixty four recombinant inbred lines (MGRILs) of F$_{11}$ were derived from the cross between Milyang 23 (Tongil type) and Gihobyeo (japonica type). They were evaluated for six physical traits of cooked rice. Transgressive segregation was observed for all examined traits. Significant QTL were detected (LOD$\geq$2.0) in three traits, including single QTL for adhesiveness, gumminess, and chewiness of cooked rice, respectively. Phenotypic variation explained by each QTL ranged from 6.3% to 14.6%. However, no significant QTL was detected for hardness, cohesiveness, and elasticity of cooked rice. Pleiotropic effects of single QTL on different traits are observed.d.