Finding a novel QTL responsible for kernel cracking resistance from CSSLs of 'Itadaki' ( L.) × donor .

To find new QTLs responsible for kernel cracking resistance, we screened 50 CSSLs derived from the moderately resistant cultivar 'Itadaki' ( L.) and the donor . Two lines, IRSL 30 and IRSL 37, were selected as resistant.

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions.

The objective of this study was to investigate the effects of rice variety, water content, and preparation temperature on the textural properties of gels processed from cooked rice grains via high-speed shear homogenization. Rice gels were prepared from seven high-amylose rice varieties. The results demonstrated the significant differences in rice gel hardness and hardening rates during storage based on the rice variety used.

Quantitative trait loci analysis of grain appearance in L. 'Emi-no-kizuna'.

A quantitative trait locus (QTL) analysis was conducted on grain appearance in Emi-no-kizuna, a rice cultivar that has superior and stable appearance of the brown rice grain and high tolerance to high temperature stress, by using F lines derived from Emi-no-kizuna and Tomohonami. The investigation was performed 2013 and 2015. In summer 2013 the air temperature was higher and the larger differences in grain appearance were observed.

Quantitative trait loci analysis of blast resistance in L. 'Hokuriku 193'.

To investigate the genetic background responsible for blast resistance in L. 'Hokuriku 193', QTL analysis was conducted using the F lines from the cross [ms-bo] Nekken 2 × Hokuriku 193 that were artificially infected with rice blast fungus (). QTLs were detected on chromosomes 1, 4, 6 and 12 that correlated with greater blast resistance in the Hokuriku 193-type lines.

Marker-assisted breeding of a LOX-3-null rice line with improved storability and resistance to preharvest sprouting.

Breakage of the tight linkage between rice seed lipoxygenase - 3 and easy preharvest sprouting trait led to breeding of lines with few stale flavors after long storage and desirable preharvest sprouting resistance. Lipoxygenase-3 (LOX-3) is involved in the production of volatile constituents in stored rice, and the development of stale flavor is delayed in LOX-3 null rice. In the process of breeding new LOX-3-null lines with long storability, we found a close association between LOX-3 and preharvest sprouting resistance.