772 | |
id | 772 |
QTL/Gene | qGT-6 |
Major category | Physiological trait |
Category of object character | Eating quality |
Character | Gelatinization temperature |
Marker | SSR |
No. of marker for position determination | 2 |
Chr | 6 |
Genome start | 6230045 |
Genome end | 7592308 |
Mapping method | C)Interval |
Population | DHL |
No. of plants | 190 |
LOD | 34.0 |
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 | RM276 |
c) Interval2; interval | RM121 |
c) Interval3; co-segregated | - |
d) Co-segregated | - |
Explained variance | 80.3 |
Additive effect | 3.52 |
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 | - |