Analysis of Quantitative Trait Loci for some rice cooking and eating quality based on an Iranian RILs Population

Quantitative trait loci (QTL) mapping were carried out for 10 rice cooking and eating quality traits, by using a 144 recombinant inbred lines derived from cross between Hashemi and Neamat varieties with microsatellite markers. The ten traits included amylose content (AC), gelatinization temperature (GT), and 8 parameters from the viscosity profile. A total of 23 QTLs were detected for the 10 traits, with at least one QTL and as many as 4 QTLs for each individual trait. At least one QTL for each trait detected on chromosome 6. Several QTL clusters were observed for multiple quality traits. Especially, one QTL cluster near the Alk locus on chromosome 6 includes four QTLs: qGT6, qFV6b, qCSV6 and qSBV6, which control GT, final viscosity (FV), consistency viscosity (CSV) and setback viscosity (SBV), respectively. Most of them were major QTLs. Another important QTL cluster was located at Wx locus on chromosome 6 includes 3 QTLs: qAC6, qMV6a and qBDV6, which control AC, MV (minimum viscosity) and breakdown viscosity (BD), respectively. Moreover, these QTLs were major QTLs. Our results showed some of cooking and eating quality controlled by tow region on chromosome 6, region of Wx locus and region of Alk locus. Markers linked to these two genes can be used as marker assisted selection in breeding programmes.