Abstract：Soluble starch synthaseⅠ(SSⅠ), SSⅢ-1 and pullulanase (PUL) genes are involved in the synthesis process of amylopectin. In order to study their effects on rice (Oryza sativa L.) quality, we used backcross inbred lines (BILs) as materials which were constructed by indica photo-thermo-sensitive gene male sterile (PTGMS) line Guangzhan 63S and rice potential restorer line CG173R which contained the same alleles of granule bound starch synthase gene (Wx) and SSⅡ-3. Furthermore, the eating and cooking qualities were measured among the BILs. The results showed that there were 5 different starch synthesis-related genes(ADP-glucose pyrophos-phorylase large subunit ADPG (AGPlar), starch branching enzymeⅢ(SBE3), PUL, SSⅠand SSⅢ-1) for two parents; SSⅠ, SSⅢ-1 and PUL genes had significant effects on eating and cooking qualities in the B1C1F9 line among them. The 4 indices of physicochemical (alkali spreading value (ASV), peak viscosity (PKV), breakdown value (BDV) and peak time (PeT)) of the materials for different genotypes reached significantly different level(P＜0.05) in the SSⅢ-1 gene separation population. On the PUL gene loci, the significant difference existed on the gel consistency (GC) and consistence value(CSV) for different genotypes. Split plot analysis showed that interaction effects of SSⅢ-1 and SSⅠgene on gelatinization temperature(GT) reached extremely significant level(P＜0.01), and the effects on apparent amylase content (AAC), GC, PKV and ASV reached significantly different level(P＜0.05). Hence, it could be concluded that SSⅢ-1 and PUL genes had significant effects on the eating and cooking qualities and there was an apparent interaction effect between SSⅢ-1 and SSⅠgenes. In the same background of Wx and SSⅡ genes, the study of effects of minor genes among the starch synthesis-related genes on rice quality has importance for improving the rice eating and cooking qualities and accelerating the research on rice quality breeding.
