Genetic dissection of grain traits in Yamadanishiki, an excellent sake-brewing rice cultivar

Satoshi Okada, Miki Suehiro, Kaworu Ebana, Kiyosumi Hori, Akio Onogi, Hiroyoshi Iwata, Masanori Yamasaki

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Key message: The grain traits of Yamadanishiki, an excellent sake-brewing rice cultivar in Japan, are governed by multiple QTLs, namely, a total of 42 QTLs including six major QTLs. Abstract: Japanese rice wine (sake) is produced using brewing rice (Oryza sativa L.) that carries traits desirable for sake-brewing, such as a larger grain size and higher white-core expression rate (WCE) compared to cooking rice cultivars. However, the genetic basis for these traits in brewing rice cultivars is still unclear. We performed analyses of quantitative trait locus (QTL) of grain and days to heading over 3 years on populations derived from crosses between Koshihikari, a cooking rice, and Yamadanishiki, an excellent sake-brewing rice. A total of 42 QTLs were detected for the grain traits, and the Yamadanishiki alleles at 16 QTLs contributed to larger grain size. Two major QTLs essential for regulating both 100-grain weight (GWt) and grain width (GWh) were harbored in the same regions on chromosomes 5 and 10. An interaction was noted between the environment and the QTL associated with WCE on chromosome 6, which was detected in two of 3 years. In addition, two QTLs for WCE on chromosomes 3 and 10 overlapped with the QTLs for GWt and GWh, suggesting that QTLs associated with grain size also play an important role in the formation of white-core. Despite differences in the rate of grain growth in both Koshihikari and Yamadanishiki across 2 years, the WCE in Yamadanishiki remained consistent, thus demonstrating that the formation of white-core does not depend on grain filling speed. These data can be informative for programs involved in breeding better cooking and brewing rice cultivars.

Original languageEnglish
Pages (from-to)2567-2585
Number of pages19
JournalTheoretical and Applied Genetics
Volume130
Issue number12
DOIs
Publication statusPublished - Dec 1 2017
Externally publishedYes

Fingerprint

sake
brewing
Dissection
quantitative trait loci
rice
cultivars
Cooking
Chromosomes, Human, Pair 10
Quantitative Trait Loci
cooking
chromosomes
Oryza
Weights and Measures
Chromosomes, Human, Pair 5
Chromosomes, Human, Pair 6
Chromosomes, Human, Pair 3
rice wines
Wine
Breeding
Japan

ASJC Scopus subject areas

  • Biotechnology
  • Agronomy and Crop Science
  • Genetics

Cite this

Genetic dissection of grain traits in Yamadanishiki, an excellent sake-brewing rice cultivar. / Okada, Satoshi; Suehiro, Miki; Ebana, Kaworu; Hori, Kiyosumi; Onogi, Akio; Iwata, Hiroyoshi; Yamasaki, Masanori.

In: Theoretical and Applied Genetics, Vol. 130, No. 12, 01.12.2017, p. 2567-2585.

Research output: Contribution to journalArticle

Okada, Satoshi ; Suehiro, Miki ; Ebana, Kaworu ; Hori, Kiyosumi ; Onogi, Akio ; Iwata, Hiroyoshi ; Yamasaki, Masanori. / Genetic dissection of grain traits in Yamadanishiki, an excellent sake-brewing rice cultivar. In: Theoretical and Applied Genetics. 2017 ; Vol. 130, No. 12. pp. 2567-2585.
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