| 摘要 | 第7-8页 |
| ABSTRACT | 第8-9页 |
| LIST OF ABBREVIATIONS | 第13-16页 |
| CHAPTER 1 INTRODUCTION | 第16-41页 |
| 1.1 General introduction | 第16-22页 |
| 1.2 Review of Literature | 第22-41页 |
| 1.2.1 Rice grain quality is a multi-faceted attribute | 第22-23页 |
| 1.2.2 Rice Grain cooking and eating quality | 第23-24页 |
| 1.2.3 Amylose content(AC) | 第24-27页 |
| 1.2.4 Gel consistency(GC) | 第27-28页 |
| 1.2.5 Gelatinization temperature(GT) | 第28-29页 |
| 1.2.6 Protein content(PC) | 第29-30页 |
| 1.2.7 Seed storage proteins(SSPs) | 第30-31页 |
| 1.2.8 Glutelin(GLU) | 第31-32页 |
| 1.2.9 Globulin(GLO) | 第32-33页 |
| 1.2.10 Albumin(ALB) | 第33-34页 |
| 1.2.11 Prolamin(PRO) | 第34-35页 |
| 1.2.12 Molecular genetic mapping analysis of QTLs | 第35-36页 |
| 1.2.13 The application of QTLs analysis for rice grain quality | 第36-39页 |
| 1.2.14 The future of QTL mapping for rice grain quality improvement | 第39-41页 |
| CHAPTER 2 Analysis of genomic regions governing cooking and eating quality traits using a recombinant inbred population in rice(Oryza sativa l.) | 第41-64页 |
| 2.1 Introduction | 第41-43页 |
| 2.2 Materials and Methods | 第43-51页 |
| 2.2.1 Plant materials and field experiments | 第43-44页 |
| 2.2.2 Quality trait evaluation | 第44-45页 |
| 2.2.3 Determination of Amylose content(AC) | 第45-46页 |
| 2.2.4 Determination of Gel consistency(GC) | 第46-47页 |
| 2.2.5 Determination of gelatinization temperature(GT) | 第47-48页 |
| 2.2.6 Determination of Protein content(PC) | 第48-49页 |
| 2.2.7 Statistical analysis | 第49页 |
| 2.2.8 Linkage map construction and QTL analysis | 第49-50页 |
| 2.2.9 Sequence analysis of cooking and eating quality related gene | 第50-51页 |
| 2.3 Results | 第51-61页 |
| 2.3.1 Phenotypic variation in parents and the RIL lines for ECQs | 第51-52页 |
| 2.3.2 Correlation analysis of traits | 第52-54页 |
| 2.3.3 QTL analysis | 第54页 |
| 2.3.4 QTL for Amylose content(AC) | 第54-55页 |
| 2.3.5 QTL for Gel consistency(GC) | 第55页 |
| 2.3.6 QTL for Gelatinization temperature(GT) | 第55-58页 |
| 2.3.7 QTL for Protein content(PC) | 第58页 |
| 2.3.8 Detection of QTLs with additive × environment and epistasis interactions | 第58-59页 |
| 2.3.9 The sequence analysis of Waxy gene controlling cooking and eating quality traits | 第59-61页 |
| 2.4 Discussion | 第61-64页 |
| CHAPTER 3 Analysis of genomic regions for crude protein and fractions of protein using a recombinant inbred population in Rice(Oryza sativa L.) | 第64-86页 |
| 3.1 Introduction | 第64-66页 |
| 3.2 Materials and Methods | 第66-74页 |
| 3.2.1 Plant materials and field experiments | 第66页 |
| 3.2.2 Quality trait evaluation | 第66-67页 |
| 3.2.3 Determination of moisture content | 第67页 |
| 3.2.4 Determination of Protein content(PC) | 第67页 |
| 3.2.5 Determination of Glutelin content(GLU) | 第67-69页 |
| 3.2.6 Determination of Globulin content(GLO) | 第69-71页 |
| 3.2.7 Determination of Albumin content(ALB) | 第71-72页 |
| 3.2.8 Determination of Prolamin content(PRO) | 第72-74页 |
| 3.2.9 Statistical analysis | 第74页 |
| 3.2.10 Linkage map construction and QTL analysis | 第74页 |
| 3.3 Results | 第74-83页 |
| 3.3.1 Phenotypic variation in parents and RIL lines for Protein and fractions of protein | 第74-75页 |
| 3.3.2 Correlation analysis | 第75-77页 |
| 3.3.3 Mapping of QTLs | 第77页 |
| 3.3.4 QTLs for Protein content(PC) | 第77-78页 |
| 3.3.5 QTLs for Glutelin content(GLU) | 第78页 |
| 3.3.6 QTLs for Globulin content(GLO) | 第78-79页 |
| 3.3.7 QTLs for Albumin content(ALB) | 第79页 |
| 3.3.8 QTLs for Prolamin content(PRO) | 第79-82页 |
| 3.3.9 Detection of QTLs with additive× environment and epistasis interactions | 第82-83页 |
| 3.4 Discussion | 第83-86页 |
| CHAPTER 4 Major findings and future perspective | 第86-88页 |
| 4.1 Major findings | 第86-87页 |
| 4.2 Future perspective | 第87-88页 |
| REFRENCES | 第88-99页 |
| LIST OF PUBLICATIONS | 第99-100页 |
| ACKNOWLEDGEMENT | 第100-102页 |
| AUTHOR'S RESUME | 第102页 |
