Influences on Rice (Oryza sativa) Eating and Cooking Qualities for Interaction of Different Alleles of SSI, SSIII-1 and PUL in Backcross Recombinant Inbred Lines
Abstract：Amylopectin synthesis-related genes are important genes to determine quality of rice. In order to study the effect of starch synthesis-related minor genes on rice (Oryza sativa) quality as well as to provide foundation for improving rice quality, rice physicochemical properties and stach paste viscosity profile were investigated under genetic background with same major genes of starch synthesis. A backcross recombinant inbred line (BIL) of B1C1F11 generation was used as materials, which was constructed by indica photo-thermo-sensitive gene male sterile (PTGMS) line Guangzhan 63S (Oryza sativa ssp. indica) and rice potential restorer line CG173R, both with the same alleles of granule bound starch synthase gene (Wx) and starch synthase IIa gene (SSII-3, SSIIa, ALK). Effect of soluble starch synthaseⅠgene (SSI), soluble starch synthaseⅢ-1 gene (SSIII-1) and pullulanase gene (PUL) on eating and cooking qualities (ECQs) were analyzed. Meanwhile, split plot design was used to analyze interaction between two genes and among 3 genes on rice ECQs. SSI had significant influences at 0.05 or 0.01 level on physical/chemical qualities and rapid viscosity analyzer (RVA) profile characteristics except for apparent amylose content (AAC) and PeT. Interaction among 3 genes had significant influences on AAC at 0.05 level and significant influences on other physical/chemical indicators and RVA profile characteristics except for PaT at 0.01 level. Effects of minor gene SSI and interaction among 3 genes of SSI, SSIII-1 and PUL had significant influences on GC, PKV, HPV, BDV, CPV, CSV and PaT at 0.01 level under the genetic background with same major genes of Wx and SSII-3. These findings provide an important theoretical basis for molecular marker assisted breeding.
