Identification of QTLs for rice grain size using a novel set of chromosomal segment substitution lines derived from Yamadanishiki in the genetic background of Koshihikari

• Published in: Breeding Science Vol. 68; no. 2; pp. 210 - 218
• Main Authors: Okada, Satoshi, Onogi, Akio, Iijima, Ken, Hori, Kiyosumi, Iwata, Hiroyoshi, Yokoyama, Wakana, Suehiro, Miki, Yamasaki, Masanori
• Format: Journal Article
• Language: English
• Published: Japan Japanese Society of Breeding 01.03.2018; Japan Science and Technology Agency
• Subjects: Breweries; Brewing; brewing-rice cultivar; Cooking; CSSLs; Cultivars; Flowering; Gene loci; Grain size; Inbreeding; Oryza; Particle size; Plant breeding; QTL; QTL-by-environment interaction; Quantitative trait loci; Research Paper; Rice; Sake; Substitutes; QTL; QTL-by-environment interaction; grain size; brewing-rice cultivar; CSSLs
• ISSN: 1344-7610; 1347-3735
• DOI: 10.1270/jsbbs.17112

Grain size is important for brewing-rice cultivars, but the genetic basis for this trait is still unclear. This paper aims to identify QTLs for grain size using novel chromosomal segment substitution lines (CSSLs) harboring chromosomal segments from Yamadanishiki, an excellent sake-brewing rice, in the genetic background of Koshihikari, a cooking cultivar. We developed a set of 49 CSSLs. Grain length (GL), grain width (GWh), grain thickness (GT), 100-grain weight (GWt) and days to heading (DTH) were evaluated, and a CSSL-QTL analysis was conducted. Eighteen QTLs for grain size and DTH were identified. Seven (qGL11, qGWh5, qGWh10, qGWt6-2, qGWt10-2, qDTH3, and qDTH6) that were detected in F2 and recombinant inbred lines (RILs) from Koshihikari/Yamadanishiki were validated, suggesting that they are important for large grain size and heading date in Yamadanishiki. Additionally, QTL reanalysis for GWt showed that qGWt10-2 was only detected in early-flowering RILs, while qGWt5 (in the same region as qGWh5) was only detected in late-flowering RILs, suggesting that these QTLs show different responses to the environment. Our study revealed that grain size in the Yamadanishiki cultivar is determined by a complex genetic mechanism. These findings could be useful for the breeding of both cooking and brewing rice.