Genome-Wide Association Study (GWAS) Reveals an SNP Associated with Waxy Trait and Development of a Functional Marker for Predicting Waxy Maize (<i>Zea mays</i> L. var. ceratina)

Genome-Wide Association Study (GWAS) Reveals an SNP Associated with Waxy Trait and Development of a Functional Marker for Predicting Waxy Maize (<i>Zea mays</i> L. var. ceratina)

Waxy maize (<i>Zea mays</i> L. var. ceratina) is a special type of maize characterized by a sticky texture when cooked, due to high amylopectin content in the endosperm. Waxy maize is popular in China and Southeast Asia for fresh consumption. Breeding strategies have been used to improve...

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Bibliographic Details
Main Authors: Vinitchan Ruanjaichon, Khin Kyawt Yin, Burin Thunnom, Kanogporn Khammona, Khundej Suriharn, Sakunkan Simla, Chalong Kerdsri, Wanchana Aesomnuk, Arweewut Yongsuwan, Naraporn Chaomueang, Nay Nay Oo, Jintana Unartngam, Siwaret Arikit, Samart Wanchana, Theerayut Toojinda
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Agronomy
Subjects:
<i>Zea may</i> L.
amylopectin
amylose
waxy
glutinous
<i>waxy1</i>
Online Access:https://www.mdpi.com/2073-4395/12/10/2289

Internet

https://www.mdpi.com/2073-4395/12/10/2289

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