GWAS and Transcriptomic Analysis Identify OsRING315 as a New Candidate Gene Controlling Amylose Content and Gel Consistency in Rice

Abstract Cooking quality is the main factor determining the market value of rice. Although several major genes and a certain number of QTLs controlling cooking quality have been identified, the genetic complexity and environmental susceptibility limit the further improvement for cooking quality by m...

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Autori principali:	Shuai Nie, Luo Chen, Minhua Zheng, Jingfang Dong, Yamei Ma, Lian Zhou, Jian Wang, Jiansong Chen, Haifei Hu, Tifeng Yang, Junliang Zhao, Shaohong Zhang, Wu Yang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	SpringerOpen 2024-06-01
Serie:	Rice
Soggetti:	Rice Cooking quality Genome-wide association study Quantitative trait loci (QTL) Candidate gene
Accesso online:	https://doi.org/10.1186/s12284-024-00718-8
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