Correlations Between Parental Lines and Indica Hybrid Rice in Terms of Eating Quality Traits.

Yan Peng,Liming Hu,Li Tang,Ye Shao,Bigang Mao,Yaokui Li,Tianhao Wu,Changquan Zhang,Bingran Zhao,Yinghui Xiao,Wenbang Tang,Yuanyi Hu

doi:10.3389/fnut.2020.583997

Abstract

In this study, by analyzing the relationship between hybrid combinations and parental lines, we found that the eating quality traits of hybrid combinations were determined by both parents. The sterile lines determined the overall eating quality characteristics of the hybrid combinations. For the same sterile line, there were some correlations between the hybrid combinations and restorer lines in terms of taste value, rapid visco analyzer breakdown and setback values, apparent amylose content, and cooked rice hardness and stickiness. Analysis of the starch fine structure between hybrid combinations and their restorer lines demonstrated positive correlations between them in terms of short-branch amylopectin chains and amylose. Moreover, different allelic combinations of the Wx gene showed different genetic effects on the eating quality traits of hybrid rice. Overall, this study provides a framework for the development of hybrid rice with superior eating quality.

Highlights

Rice is a highly important crop that has achieved great success in heterosis applications
This study aimed to (i) determine the physicochemical properties and starch molecular structures related to the eating quality of hybrid rice, (ii) examine the relationships between hybrid combinations and parental lines in terms of these parameters, and (iii) analyze the genetic effects of different allelic combinations of Wx or ALK on the eating quality traits of hybrid rice
All hybrid combinations were categorized into five taste value levels with proportions of 13%, 17%, 22%, 27%, and 21% (Figure 1A)

Summary

Introduction

Rice is a highly important crop that has achieved great success in heterosis applications. As the standard of living continues to improve, consumer preferences are shifting toward rice varieties with superior eating quality. Breeding rice varieties with good eating quality has become a priority. Much progress has been made toward enhancing the eating quality of conventional rice. Hybrid rice, which is a segregated population of F1 hybrids, substantially differs from conventional rice. The hybrid rice we consume is a varietal mixture, and it may be inappropriate to evaluate its eating quality using the standards previously established for conventional rice. As the eating quality of hybrid rice is affected by both parents, by evaluating the quality traits of hybrid combinations from different types of parental lines, we can derive the most appropriate phenotype/genotype combination to achieve high quality

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Conclusion