Table 4 QTLs identified for the traits of rice eating and cooking quality for 2 years in the RIL population
From: Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
Traits | QTLs | Chr. | Position (cM) | L-marker | R-marker | Years | LOD | R2 a (%) | Add b |
|---|---|---|---|---|---|---|---|---|---|
TV | qTV9 | 9 | 121 | 9,848,867 | 9,851,330 | 2018 | 4.96 | 14.36 | 2.40 |
Id9007180 | 9,851,330 | 2017 | 4.03 | 13.95 | 2.01 | ||||
qTV6 | 6 | 22 | 6,550,771 | 6,501,279 | 2018 | 2.86 | 9.34 | 2.11 | |
qTV4 | 4 | 114 | 4,354,185 | 4,404,886 | 2017 | 2.83 | 9.49 | 1.70 | |
Pro | qPro9 | 9 | 121 | 9,851,330 | 9,848,867 | 2018 | 3.78 | 15.61 | −0.27 |
2017 | 3.61 | 16.00 | −0.19 | ||||||
DH | qDH6 | 6 | 22 | 6,550,771 | 6,501,279 | 2018 | 12.29 | 37.72 | 5.76 |
2017 | 9.63 | 27.78 | 4.41 | ||||||
qDH3 | 3 | 135 | SNP-318000021 | 2,516,934 | 2017 | 4.77 | 19.92 | 3.10 | |
Amy | qAmy3 | 3 | 62 | 2,872,455 | Id3007589 | 2018 | 3.00 | 5.53 | 0.65 |
2017 | 3.53 | 12.70 | 1.12 | ||||||
qAmy6 | 6 | 65 | 6,927,011 | 6,920,876 | 2017 | 4.41 | 12.70 | 1.17 | |
ST | qST1 | 1 | 29 | Id1004164 | 159,604 | 2018 | 3.46 | 10.42 | 0.10 |
qST2 | 2 | 92 | 1,990,444 | 1,411,125 | 2018 | 2.91 | 8.75 | 0.08 | |
qST10 | 10 | 4 | 9,990,622 | Id0000575 | 2018 | 3.94 | 11.62 | −0.10 | |
AP | qAP9 | 9 | 104 | Id9005502 | Id9005523 | 2017 | 2.62 | 10.67 | −0.06 |
PT | qPT3 | 3 | 144 | SNP-3.48000021 | 2,516,934 | 2017 | 3.33 | 5.33 | −0.44 |
BD | qBD2 | 2 | 7 | Id2013739 | SNP-2.30649445 | 2018 | 2.51 | 10.42 | 5.59 |