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rice eating quality that
相关语句
  稻米食味品质
     It would improve rice eating quality that increased fat content and controlled protein content.
     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
短句来源
  相似匹配句对
     Research Into the Eating Characters of Rice
     大米食用品质指标的研究
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
     Study on Rice-Cooking and Rice Eating-Test
     关于稻米的蒸煮及食味评价的研究
短句来源
     Study on QTLs of Grain Eating Quality Characters in Rice
     稻米食味品质性状的QTL分析
短句来源
     EFFECTS OF γ IRRADIATION ON COOKING AND EATING QUALITY OF RICE
     γ辐照对稻米蒸煮和食用品质的影响
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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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