ArticleRice (New York, N.Y.)2019
Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality.
Article in Rice (New York, N.Y.), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 1 of them a synthesis that pooled it.
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Who cites it
16 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Multi-omics revolution to promote plant breeding efficiency.Frontiers in plant science · 2022Pooled it
- OsMYB94 functions as a master regulator of metabolic pathways associated with rice caryopsis maturation and quality formation.The New phytologist · 2026Article
- QTN detection and candidate gene identification for improved eating and cooking quality in rice using GWAS and PLS regression analysis.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- QTL detection for rice grain storage protein content and genetic effect verifications.Molecular breeding : new strategies in plant improvement · 2023Article
- Knocking OutInternational journal of molecular sciences · 2023Article
- Evaluation of Cooked Rice for Eating Quality and Its Components inFoods (Basel, Switzerland) · 2023Article
- Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review.Foods (Basel, Switzerland) · 2023Review
- Identification of Candidate Genes for Salt Tolerance at the Seedling Stage Using Integrated Genome-Wide Association Study and Transcriptome Analysis in Rice.Plants (Basel, Switzerland) · 2023Article
- QTL mapping and improvement of pre-harvest sprouting resistance usingFrontiers in plant science · 2023Article
- Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor.Rice (New York, N.Y.) · 2022Review
- Mapping combined with principal component analysis identifies excellent lines with increased rice quality.Scientific reports · 2022Article
- OsTPR boosts the superior grains through increase in upper secondary rachis branches without incurring a grain quality penalty.Plant biotechnology journal · 2021Article
- Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars.Rice (New York, N.Y.) · 2021Article
- Omics-Facilitated Crop Improvement for Climate Resilience and Superior Nutritive Value.Frontiers in plant science · 2021Review
- Nitrogen sources affected the biosynthesis of 2-acetyl-1-pyrroline, cooked rice elongation and amylose content in rice.PloS one · 2021Article
- Breeding and biotechnological interventions for trait improvement: status and prospects.Planta · 2020Review
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10 authors.
Funding
Abstract
backgroundRice is one of the few cereals consumed as a whole grain, and therefore the appearance of the final milled product, both before and after cooking, strongly influences the consumer's perception of product quality. Matching consumer preference for rice grain quality is a key component of rice variety development programs, as the quality drives demand, which in turn drives variety adoption, market price, and profitability. The quality of cooked rice is normally evaluated indirectly, through measurement of key elements driving quality as well as more directly by sensory evaluation, but remains a complex trait conditioned by the genetic complexity of factors driving quality, changes wrought by environment, and the complexity of consumer preferences.
resultIn this study, we evaluated 17 traits, including the taste value obtained by glossiness of cooked rice (TV), to explain rice eating quality by statistical methods and identified QTLs associated with TV. To explain the correlation among traits, exploratory factor analysis was performed for 2 years. The overall eating quality (OE) was correlated with TV and protein content loading at the same factor (PA1) in 2017, and there was a relationship between the OE (PA1) and the TV (PA2) in 2018 (PA1:PA2, r = 0.3). In QTL analysis using 174 RILs, three QTLs for TV derived from Wandoaengmi6 were detected on chromosomes 4, 6, and 9. The QTL qTV9 delimited within Id9007180 and 9,851,330 on chromosome 9 was detected in both years, explaining approximately 17% of the variation, on average. Through the use of fine mapping, qTV9 was delimited to an approximately 34-Kbp segment flanked by the DNA markers CTV9_9 and CTV9_13, and nine ORFs were listed in the target region as candidate genes associated with TV. In the evaluation of qTV9's effect on OE, the lines with qTV9 showed a significant increase in correlation coefficiency compared to the negative lines. These data will apply to functional analysis on the glossiness and the MAS breeding program to improve the eating quality of japonica as a donor line.
conclusionIn this paper we report a number of QTL associated with changes in glossiness of cooked rice, and these may have utility in the development of MAS in breeding programs with a specific focus on cooked grain quality.
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