Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Abstract Background In temperate rice cultivation regions, japonica rice cultivars are grown preferentially because consumers deem them to have good eating quality, whereas indica rice cultivars have high grain yields and strong heat tolerance but are considered to have poor eating quality. To mitig...

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Bibliographic Details
Main Authors: Kiyosumi Hori, Keitaro Suzuki, Haruka Ishikawa, Yasunori Nonoue, Kazufumi Nagata, Shuichi Fukuoka, Junichi Tanaka
Format: Article
Language:English
Published: SpringerOpen 2021-01-01
Series:Rice
Subjects:
Rice
Eating quality
Quantitative trait loci
Chromosome segment substitution lines
Online Access:https://doi.org/10.1186/s12284-020-00447-8

Internet

https://doi.org/10.1186/s12284-020-00447-8

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