| 770 | |
| id | 770 |
| QTL/Gene | qAC-6 |
| Major category | Physiological trait |
| Category of object character | Eating quality |
| Character | Amylose content |
| Marker | SSR |
| No. of marker for position determination | 2 |
| Chr | 6 |
| Genome start | 1764586 |
| Genome end | 2831635 |
| Mapping method | C)Interval |
| Population | DHL |
| No. of plants | 190 |
| LOD | 35.5 |
| Parent A | Wuyujing 2 |
| Parent B | Zhenshan 97B |
| Direction (Parent) | A |
| a) Physical | - |
| b) Fine1; interval | - |
| b) Fine2; interval | - |
| b) Fine3; co-segregated | - |
| c) Interval1; interval | RM190 |
| c) Interval2; interval | RM510 |
| c) Interval3; co-segregated | - |
| d) Co-segregated | - |
| Explained variance | 61.8 |
| Additive effect | -9.4 |
| Year | 2005 |
| Reference Source | pha |
| Reference no. | 618 |
| Reference | Tian, R., Jiang, G.-H., Shen, L.-H., Wang, L.-Q., and He, Y.-Q. (2005). Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population Molecular Breeding 15, 117-124. |
| Reference location | - |