Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Kiyosumi Hori; Keitaro Suzuki; Haruka Ishikawa; Yasunori Nonoue; Kazufumi Nagata; Shuichi Fukuoka; Junichi Tanaka

doi:10.1186/s12284-020-00447-8

Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars

Rice (N Y). 2021 Jan 7;14(1):8. doi: 10.1186/s12284-020-00447-8.

Authors

Kiyosumi Hori¹, Keitaro Suzuki², Haruka Ishikawa³, Yasunori Nonoue², Kazufumi Nagata^{2

4}, Shuichi Fukuoka², Junichi Tanaka^{5

6}

Affiliations

¹ Institute of Crop Science, NARO, 2-1-2 Kannondai, Tsukuba, Ibaraki, 305-8518, Japan. horikiyo@affrc.go.jp.
² Institute of Crop Science, NARO, 2-1-2 Kannondai, Tsukuba, Ibaraki, 305-8518, Japan.
³ College of Agriculture, Ibaraki University, 3-21-1 Chuo, Ami, Ibaraki, 300-0393, Japan.
⁴ Present address: St. Marianna University School of Medicine, 2-16-1 Sugao, Miyamae, Kawasaki, Kanagawa, 216-8511, Japan.
⁵ Institute of Crop Science, NARO, 2-1-2 Kannondai, Tsukuba, Ibaraki, 305-8518, Japan. tanajun@affrc.go.jp.
⁶ Graduate School of Life and Environmental Science, University of Tsukuba, 2-1-2 Kannondai, Tsukuba, Ibaraki, 305-8518, Japan. tanajun@affrc.go.jp.

Abstract

Background: In temperate rice cultivation regions, japonica rice cultivars are grown preferentially because consumers deem them to have good eating quality, whereas indica rice cultivars have high grain yields and strong heat tolerance but are considered to have poor eating quality. To mitigate the effects of global warming on rice production, it is important to develop novel rice cultivars with both desirable eating quality and resilience to high temperatures. Eating quality and agronomic traits were evaluated in a reciprocal set of chromosome segment substitution lines derived from crosses between a japonica rice cultivar 'Koshihikari' and an indica rice cultivar 'Takanari'.

Results: We detected 112 QTLs for amylose and protein contents, whiteness, stickiness, hardness and eating quality of cooked rice grains. Almost of 'Koshihikari' chromosome segments consistently improved eating quality. Among detected QTLs, six QTLs on chromosomes 1-5 and 11 were detected that increased whiteness and stickiness of cooked grains or decreased their hardness for 3 years. The QTLs on chromosomes 2-4 were not associated with differences in amylose or protein contents. QTLs on chromosomes 1-5 did not coincide with QTLs for agronomic traits such as heading date, culm length, panicle length, spikelet fertility and grain yield. Genetic effects of the detected QTLs were confirmed in substitution lines carrying chromosome segments from five other indica cultivars in the 'Koshihikari' genetic background.

Conclusion: The detected QTLs were associated with differences in eating quality between indica and japonica rice cultivars. These QTLs appear to be widely distributed among indica cultivars and to be novel genetic factors for eating quality traits because their chromosome regions differed from those of the GBSSI (Wx) and SSIIa (Alk) genes. The detected QTLs would be very useful for improvement of eating quality of indica rice cultivars in breeding programs.

Keywords: Chromosome segment substitution lines; Eating quality; Quantitative trait loci; Rice.

Abstract

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