Abstract
With the improvement of people’s living conditions, the goal of rice breeding is no longer limited to increased yield, but can also be extended to produce grain with high quality. Considering that starch is the predominant component in dehulled rice grain, researchers worldwide have tried to understand the relationship between starch biosynthesis and grain quality. So far, a preliminary understanding of the regulatory processes controlling grain eating and cooking quality (ECQ) traits has been obtained by positional cloning and analysis of single genes, and genome-wide association and co-expression studies. In addition, several genes for grain shape have also been cloned by QTL mapping, some of which have been applied to improve yield and quality in rice. The increased understanding of processes in starch biosynthesis and grain shape formation by identifying of grain quality determinant in rice should be useful for us to produce high-quality rice in future via MAS and bioengineering approaches.
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This work was supported by grants from the Ministry of Science and Technology of the People’s Republic of China (2011CB100201).
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Yu, Y., Wing, R.A., Li, J. (2013). Grain Quality. In: Zhang, Q., Wing, R. (eds) Genetics and Genomics of Rice. Plant Genetics and Genomics: Crops and Models, vol 5. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7903-1_16
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