Development of the PARMS Markers of the Waxy Gene and Utilization in Discriminating Wild Accessions, and Cultivated Rice (<i>Oryza sativa</i> L.) with Different Eating and Cooking Quality

Development of the PARMS Markers of the Waxy Gene and Utilization in Discriminating Wild Accessions, and Cultivated Rice (<i>Oryza sativa</i> L.) with Different Eating and Cooking Quality

Amylose content (AC) is the major indicator of rice eating and cooking quality (ECQ). Its synthesis in rice endosperm is mainly regulated by the protein, granule-bound starch synthase 1, which is encoded by the waxy gene (Os06g0133000, LOC_Os06g04200). The diversity of AC is largely attributable to...

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Bibliographic Details
Main Authors: Guibeline Charlie Jeazet Dongho Epse Mackon, Enerand Mackon, Yafei Ma, Yitong Zhao, Yuhang Yao, Xianggui Dai, Piqing Liu
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Agronomy
Subjects:
rice
waxy allele
amylose content
eating and cooking quality
FAM/HEX fluorophore
KASP markers
Online Access:https://www.mdpi.com/2073-4395/12/6/1294

Internet

https://www.mdpi.com/2073-4395/12/6/1294

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