754 | |
id | 754 |
QTL/Gene | - |
Major category | Physiological trait |
Category of object character | Eating quality |
Character | Pasting temperature (61-02) |
Marker | Mixture |
No. of marker for position determination | 1 |
Chr | 6 |
Genome start | 6230045 |
Genome end | 6976691 |
Mapping method | C)Interval |
Population | RIL |
No. of plants | 188 |
LOD | 51.7 |
Parent A | Zhenshan 97 |
Parent B | Delong 208 |
Direction (Parent) | A |
a) Physical | - |
b) Fine1; interval | - |
b) Fine2; interval | - |
b) Fine3; co-segregated | - |
c) Interval1; interval | RM276 |
c) Interval2; interval | RM549 |
c) Interval3; co-segregated | - |
d) Co-segregated | - |
Explained variance | 85.2 |
Additive effect | 3.63 |
Year | 2007 |
Reference Source | pha |
Reference no. | 609 |
Reference | Wang, L.Q., Liu, W.J., Xu, Y., He, Y.Q., Luo, L.J., Xing, Y.Z., Xu, C.G., and Zhang, Q. (2007). Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain. Theor Appl Genet 115, 463-476. |
Reference location | - |