774 | |
id | 774 |
QTL/Gene | qCRE-6 |
Major category | Physiological trait |
Category of object character | Eating quality |
Character | cooked rice elongation |
Marker | SSR |
No. of marker for position determination | 2 |
Chr | 6 |
Genome start | 1360570 |
Genome end | 1764729 |
Mapping method | C)Interval |
Population | DHL |
No. of plants | 190 |
LOD | 4.1 |
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 | RM170 |
c) Interval2; interval | RM190 |
c) Interval3; co-segregated | - |
d) Co-segregated | - |
Explained variance | 11.7 |
Additive effect | -13.12 |
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 | - |