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cooked rice eating quality
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  相似匹配句对
     Analysis on Stability of Eating Quality of Cooked Rice (Orzya sativa L.)
     水稻品种食味品质性状稳定性分析
短句来源
     Relationship between cooked-rice texture character and eating quality in Oryza sativa L.
     米饭质地特征及其与食味品质的关系
短句来源
     Insoluble Amylose and the Changes of Rice Eating Quality
     不溶性直链淀粉与米饭的质变
短句来源
     Evaluation on Rice Quality
     稻米品质的评价
短句来源
     Quality Assessment for Rice
     稻米的品质评价
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QTL (Quantitative trait loci)that affecting main rice quality characters and Indica_Japonica differentiation were analyzed by using a recombinant inbred(RI)lines derived from a cross of Asominori×IR 24 and its RFLP map with 293 molecular markers by single marker analysis and interval mapping,QTL for rice fat content and protein content was analyezed.And relation between fat content,protein content and eating taste quality traits analyzed.One QTL(fat )for fat content and three QTL(Prl,Pr2 and Pr3)for protein...

QTL (Quantitative trait loci)that affecting main rice quality characters and Indica_Japonica differentiation were analyzed by using a recombinant inbred(RI)lines derived from a cross of Asominori×IR 24 and its RFLP map with 293 molecular markers by single marker analysis and interval mapping,QTL for rice fat content and protein content was analyezed.And relation between fat content,protein content and eating taste quality traits analyzed.One QTL(fat )for fat content and three QTL(Prl,Pr2 and Pr3)for protein content were detected .It indicated that there were significant correlation between fat and cooked rice taste,cooked rice appearance.There was significant negative correlation between protein content and cooked rice eating quality.It would improve rice eating quality that increased fat content and controlled protein content.

研究利用Asominori/IR2 4 的 71份重组自交系群体及其相应的具有 2 93个分子标记的RFLP图谱 ,采用单因子方差分析和区间作图方法 ,对稻米的粗脂肪含量和蛋白质含量特性进行了QTL分析 ,并研究了粗脂肪含量和蛋白质含量与食味品质性状的关系。检测出 1个控制脂肪含量的QTL(Fat)和 3个控制蛋白质含量的QTL(Prl、Pr2和Pr3)。研究表明 ,粗脂肪含量与稻米食味、米饭外观等性状呈显著相关 ,稻米蛋白质含量对稻米食味品质有明显的负向效应。提高脂肪含量 ,适度控制蛋白质含量有利于改善稻米食味品质

 
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