QTL analysis related to rice appearance quality and rice food quality trait using high-density SNP genetic map

Rice is one of the major crops in the world. In the twenty-first century, due to the development and popularity of Japanese food culture, the consumption of rice increased dramatically not only in Asia but also in European and American countries. Thus, the demand for rice quality also increased, especially in terms of taste. In this study, the localization of Quantitative Trait Locus (QTL) related to qualities of rice appearance, taste, and palatability of cooked rice was performed in a recombinant inbred population of LD4 and Ha068142 by using high-density single nucleotide polymorphisms genetic mapping. Fourteen QTLs ( qFV-5–1 , qFV-5 –2 , qFV-10 , qRAV.7 , qRAV.9 , qRTV.1 , qPGWC.5-1 , qPGWC.5-2 , qPGWC.11 , qGWC.11 , qPC.1 , qPC.7 , qAC.1 , qAC.5 ) related to qualities of rice appearance and taste were detected based on seven traits. Three QTLs ( qFV-5–1 , qFV-5–2 , qFV-10 ) on chromosomes 5 and 10 were identified utilizing rice foodstuff value. Concurrently, the interaction effect between genes was also detected. The three QTLs can improve rice foodstuff value by 9.8 points. The findings of this study thus lay the foundation for the molecular breeding of rice with high-quality appearance and taste.