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To explain the forming mechanism of taste quality in rice (Oryza sativa L.), the amylopectin structures of 50 rice varieties were characterized using improved fluorophore-assisted carbohydrate electrophoresis method that was based on DNA sequencer. The correlations between amylopectin structure and rice starch physicochemical properties were analyzed on the basis of eliminating the influence of amylose...
The objective of the study is to dissect the genetic basis of seed dormancy. The weedy rice “Ludao” (Oryza sp.) with strong seed dormancy was crossed with the rice variety Akihikari (O. sativa subsp. japonica) and 215 lines of BC 1 F 1 were developed for QTL mapping. A total of 4 quantitative trait loci (QTLs) associated with seed dormancy were located on chromosomes 1, 2, 6, and 6,...
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