Deciphering the genetic architecture of cooked rice texture
The textural attributes of cooked rice determine palatability and consumer acceptance. Henceforth, understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs. We characterized diverse set of 236 Indica accessions from 37 co...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Frontiers Media
2018
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/164791 |
| _version_ | 1855543088874782720 |
|---|---|
| author | Misra, Gopal Badoni, Saurabh Domingo, Cyril John Cuevas, Rosa Paula O. Llorente, Cindy Mbanjo, Edwige Gaby Nkouaya Sreenivasulu, Nese |
| author_browse | Badoni, Saurabh Cuevas, Rosa Paula O. Domingo, Cyril John Llorente, Cindy Mbanjo, Edwige Gaby Nkouaya Misra, Gopal Sreenivasulu, Nese |
| author_facet | Misra, Gopal Badoni, Saurabh Domingo, Cyril John Cuevas, Rosa Paula O. Llorente, Cindy Mbanjo, Edwige Gaby Nkouaya Sreenivasulu, Nese |
| author_sort | Misra, Gopal |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The textural attributes of cooked rice determine palatability and consumer acceptance. Henceforth, understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs. We characterized diverse set of 236 Indica accessions from 37 countries for textural attributes, which includes adhesiveness (ADH), hardness (HRD), springiness (SPR) and cohesiveness (COH) as well as amylose content (AC). A set of 147,692 high quality SNPs resulting from genotyping data of 700K-High Density Rice Array (HDRA) derived from the Indica diversity panels of 218 lines were retained for marker-trait associations of textural attributes using single-locus (SL) genome wide association studies (GWAS) which resulted in identifying hotspot on chromosome 6 for AC and ADH attributes. Four independent multi-locus approaches (ML-GWAS) including FASTmrEMMA, pLARmEB, mrMLM, and ISIS_EM-BLASSO were implemented to dissect additional loci of major/minor effect influencing the rice texture and to overcome limitations of SL-based GWAS approach. In total 224 significant quantitative trait nucleotide (QTNs) were identified using ML-GWAS, of which 97 were validated with at least two out of the four multi-locus methods. The GWAS results were in accordance with the very significant negative correlation (r=-0.83) observed between AC and ADH, and the significant correlation exhibited by AC (r < 0.4) with HRD, SPR, and COH. The novel haplotypes and putative candidate genes influencing textural properties beyond AC will be a useful resource for deployment into the marker assisted program to capture consumer preferences influencing rice texture and palatability |
| format | Journal Article |
| id | CGSpace164791 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Frontiers Media |
| publisherStr | Frontiers Media |
| record_format | dspace |
| spelling | CGSpace1647912024-12-19T14:13:49Z Deciphering the genetic architecture of cooked rice texture Misra, Gopal Badoni, Saurabh Domingo, Cyril John Cuevas, Rosa Paula O. Llorente, Cindy Mbanjo, Edwige Gaby Nkouaya Sreenivasulu, Nese cooked rice grain quality organoleptic traits palatability plant breeding The textural attributes of cooked rice determine palatability and consumer acceptance. Henceforth, understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs. We characterized diverse set of 236 Indica accessions from 37 countries for textural attributes, which includes adhesiveness (ADH), hardness (HRD), springiness (SPR) and cohesiveness (COH) as well as amylose content (AC). A set of 147,692 high quality SNPs resulting from genotyping data of 700K-High Density Rice Array (HDRA) derived from the Indica diversity panels of 218 lines were retained for marker-trait associations of textural attributes using single-locus (SL) genome wide association studies (GWAS) which resulted in identifying hotspot on chromosome 6 for AC and ADH attributes. Four independent multi-locus approaches (ML-GWAS) including FASTmrEMMA, pLARmEB, mrMLM, and ISIS_EM-BLASSO were implemented to dissect additional loci of major/minor effect influencing the rice texture and to overcome limitations of SL-based GWAS approach. In total 224 significant quantitative trait nucleotide (QTNs) were identified using ML-GWAS, of which 97 were validated with at least two out of the four multi-locus methods. The GWAS results were in accordance with the very significant negative correlation (r=-0.83) observed between AC and ADH, and the significant correlation exhibited by AC (r < 0.4) with HRD, SPR, and COH. The novel haplotypes and putative candidate genes influencing textural properties beyond AC will be a useful resource for deployment into the marker assisted program to capture consumer preferences influencing rice texture and palatability 2018-10-02 2024-12-19T12:54:19Z 2024-12-19T12:54:19Z Journal Article https://hdl.handle.net/10568/164791 en Open Access Frontiers Media Misra, Gopal; Badoni, Saurabh; Domingo, Cyril John; Cuevas, Rosa Paula O.; Llorente, Cindy; Mbanjo, Edwige Gaby Nkouaya and Sreenivasulu, Nese. 2018. Deciphering the genetic architecture of cooked rice texture. Front. Plant Sci., Volume 9 |
| spellingShingle | cooked rice grain quality organoleptic traits palatability plant breeding Misra, Gopal Badoni, Saurabh Domingo, Cyril John Cuevas, Rosa Paula O. Llorente, Cindy Mbanjo, Edwige Gaby Nkouaya Sreenivasulu, Nese Deciphering the genetic architecture of cooked rice texture |
| title | Deciphering the genetic architecture of cooked rice texture |
| title_full | Deciphering the genetic architecture of cooked rice texture |
| title_fullStr | Deciphering the genetic architecture of cooked rice texture |
| title_full_unstemmed | Deciphering the genetic architecture of cooked rice texture |
| title_short | Deciphering the genetic architecture of cooked rice texture |
| title_sort | deciphering the genetic architecture of cooked rice texture |
| topic | cooked rice grain quality organoleptic traits palatability plant breeding |
| url | https://hdl.handle.net/10568/164791 |
| work_keys_str_mv | AT misragopal decipheringthegeneticarchitectureofcookedricetexture AT badonisaurabh decipheringthegeneticarchitectureofcookedricetexture AT domingocyriljohn decipheringthegeneticarchitectureofcookedricetexture AT cuevasrosapaulao decipheringthegeneticarchitectureofcookedricetexture AT llorentecindy decipheringthegeneticarchitectureofcookedricetexture AT mbanjoedwigegabynkouaya decipheringthegeneticarchitectureofcookedricetexture AT sreenivasulunese decipheringthegeneticarchitectureofcookedricetexture |