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Phân tích QTL tính trạng phôi to ở lúa

Nghiên cứu xác định QTL liên quan đến khối lượng phôi và diện tích phôi đã được thực hiện với việc sử dụng quần thể F2 được tạo ra từ việc lai giữa dòng lúa đột biến MGE13-Mizuhochikara (có kích thước phôi to) và giống Taichung65 (có kích thước phôi trung bình). | Tạp chí Khoa học và Công nghệ Nông nghiệp Việt Nam - Số 11 132 2021 Phung N. Mai C. Mournet P. Frouin J. Droc G. Sharma N. and Khanna R. 2019. Rice Grain Quality Ta N. Jouannic S. Lê L. Do V. Gantet P. and Current Developments and Future Prospects. Recent Courtois B. 2014. Characterization of a panel of Advances in Grain Crops Research 17 pp. DOI Vietnamese rice varieties using DArT and SNP 10.5772 intechopen.89367. markers for association mapping purposes. BMC Tsai M.-L. Lii C.Y. 2000. E ect of hot-water-soluble Plant Biology 14 371 16 pp. https doi.org 10.1186 components on the rheological properties of rice s12870-014-0371-7. starch. Starch - Stärke 52 2-3 44-53. Study on amylose content gelatinization temperature and gel consistency of local indica rice varieties Hoang i Giang Tran Hien Linh Hoang Ngoc Dinh Do Van Toan Vu i Huong Vu Manh An Abstract Cooking quality is expressed by the ratio of amylose amylopectin composition and amylopectin structure of rice grain starch. Amylose content gelatinization and gel strength of 101 local indica rice varieties were analyzed and evaluated for further breeding and selection of high quality rice varieties. e rice varieties were planted in Hai Phong in the 2020 Summer crop and grains were harvested for analysing amylose content gelatinization temperature and gel consistency. e results showed that the amylose content of the rice collection ranged from 1.9 20.3 . Most of rice varieties 93 1 had low to medium amylose content. 21 varieties accounting for 20.8 had medium gelatinization temperature. Nearly half of the rice collection had so gel consistency. e standard of high quality rice preferred by the market is amylose content from 10 - 25 medium gelatinization and so gel consistency. Based on these criteria 3 non - glutinous rice varieties including G32 G140 G141 were selected and 2 glutinous rice varieties G111 and G150 were selected for production and further breeding. Keywords Local indica rice varieties amylose .