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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

TraitsQTLsChr.Position
(cM)
L-markerR-markerYearsLODR2 a
(%)
Add b
TVqTV991219,848,8679,851,33020184.9614.362.40
Id90071809,851,33020174.0313.952.01
qTV66226,550,7716,501,27920182.869.342.11
qTV441144,354,1854,404,88620172.839.491.70
ProqPro991219,851,3309,848,86720183.7815.61−0.27
20173.6116.00−0.19
DHqDH66226,550,7716,501,279201812.2937.725.76
20179.6327.784.41
qDH33135SNP-3180000212,516,93420174.7719.923.10
AmyqAmy33622,872,455Id300758920183.005.530.65
20173.5312.701.12
qAmy66656,927,0116,920,87620174.4112.701.17
STqST1129Id1004164159,60420183.4610.420.10
qST22921,990,4441,411,12520182.918.750.08
qST101049,990,622Id000057520183.9411.62−0.10
APqAP99104Id9005502Id900552320172.6210.67−0.06
PTqPT33144SNP-3.480000212,516,93420173.335.33−0.44
BDqBD227Id2013739SNP-2.3064944520182.5110.425.59
  1. aPercentage of phenotypic variation explained by the QTL
  2. bAdditive effect