| 1041 | |
| id | 1041 |
| QTL/Gene | qST3-2 |
| Major category | Physiological trait |
| Category of object character | Eating quality |
| Character | stickiness |
| Marker | SSR |
| No. of marker for position determination | 2 |
| Chr | 3 |
| Genome start | 514856 |
| Genome end | 2432647 |
| Mapping method | B)Fine |
| Population | F3 |
| No. of plants | 1536 |
| LOD | - |
| Parent A | SL207 |
| Parent B | Koshihikari |
| Direction (Parent) | - |
| a) Physical | - |
| b) Fine1; interval | RM4108 |
| b) Fine2; interval | RM1332 |
| b) Fine3; co-segregated | - |
| c) Interval1; interval | - |
| c) Interval2; interval | - |
| c) Interval3; co-segregated | - |
| d) Co-segregated | - |
| Explained variance | - |
| Additive effect | - |
| Year | 2007 |
| Reference Source | jsa |
| Reference no. | 134 |
| Reference | Takeuchi, Y., Nonoue, Y., Ebitani, T., Suzuki, K., Aoki, N., Sato, H., Ideta, O., Hirabayashi, H., Hirayama, M., Ohta, H., Nemoto, H., Kato, H., Ando, I., Ohtsubo, K., rsquo, ichi, Yano, M., and Imbe, T. (2007). QTL Detection for Eating Quality Including Glossiness, Stickiness, Taste and Hardness of Cooked Rice. Breeding Science 57, 231-242. |
| Reference location | - |