| 755 | |
| id | 755 |
| QTL/Gene | - |
| Major category | Physiological trait |
| Category of object character | Eating quality |
| Character | Pasting time, time of initial viscosity increase" |
| 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 | 49.6 |
| 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 | 84.0 |
| Additive effect | 0.49 |
| 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 | - |