Molecular Marker‐Assisted Selection for Improved Cooking and Eating Quality of Two Elite Parents of Hybrid Rice

Crop Science ◽  
2006 ◽  
Vol 46 (6) ◽  
pp. 2354-2360 ◽  
Author(s):  
Qiao‐Quan Liu ◽  
Qian‐Feng Li ◽  
Xiu‐Ling Cai ◽  
Hong‐Mei Wang ◽  
Shu‐Zhu Tang ◽  
...  
Keyword(s):  
Molecular Marker ◽  
Marker Assisted Selection ◽  
Hybrid Rice ◽  
Eating Quality ◽  
Selection For ◽  
Cooking And Eating Quality

scholarly journals Improving cooking and eating quality of Xieyou57, an elite indica hybrid rice, by marker-assisted selection of the Wx locus

Euphytica ◽  
2011 ◽  
Vol 179 (2) ◽  
pp. 355-362 ◽  
Author(s):  
Dahu Ni ◽  
Shilu Zhang ◽  
Sheng Chen ◽  
Yong Xu ◽  
Li Li ◽  
...  
Keyword(s):  
Marker Assisted Selection ◽  
Hybrid Rice ◽  
Eating Quality ◽  
Wx Locus ◽  
Cooking And Eating Quality ◽  
Indica Hybrid Rice ◽  
Selection Of

Molecular marker assisted selection for improvement of the eating, cooking and sensory quality of rice (Oryza sativa L.)

2010 ◽  
Vol 51 (1) ◽  
pp. 159-164 ◽  
Author(s):  
Liang Jin ◽  
Yan Lu ◽  
Yafang Shao ◽  
Gan Zhang ◽  
Peng Xiao ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Molecular Marker ◽  
Marker Assisted Selection ◽  
Sensory Quality ◽  
Oryza Sativa L ◽  
Selection For

Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population

2005 ◽  
Vol 15 (2) ◽  
pp. 117-124 ◽  
Author(s):  
Rui Tian ◽  
Gong-Hao Jiang ◽  
Li-Huan Shen ◽  
Ling-Qiang Wang ◽  
Yu-Qing He
Keyword(s):  
Quantitative Trait Loci ◽  
Quantitative Trait ◽  
Eating Quality ◽  
Dh Population ◽  
Trait Loci ◽  
Cooking And Eating Quality

scholarly journals Molecular marker assisted selection for increasing inbreeding in S1 populations of cassava

2018 ◽  
Vol 90 (4) ◽  
pp. 3853-3869
Author(s):  
PAULO HENRIQUE G.A. DE OLIVEIRA ◽  
ANA CLAUDIA O. BARBOSA ◽  
RAFAEL P. DINIZ ◽  
EDER J. DE OLIVEIRA ◽  
CLAUDIA F. FERREIRA
Keyword(s):  
Molecular Marker ◽  
Marker Assisted Selection ◽  
Selection For

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63

1999 ◽  
Vol 99 (3-4) ◽  
pp. 642-648 ◽  
Author(s):  
Y. F. Tan ◽  
J. X. Li ◽  
S. B. Yu ◽  
Y. Z. Xing ◽  
C. G. Xu ◽  
...  
Keyword(s):  
Single Locus ◽  
Eating Quality ◽  
Rice Grains ◽  
Rice Hybrid ◽  
Cooking And Eating Quality

Molecular marker-assisted selection for enhanced yield in malting barley

2005 ◽  
Vol 14 (4) ◽  
pp. 463-473 ◽  
Author(s):  
Deric A. Schmierer ◽  
Nejdet Kandemir ◽  
David A. Kudrna ◽  
Berne L. Jones ◽  
Steven E. Ullrich ◽  
...  
Keyword(s):  
Molecular Marker ◽  
Marker Assisted Selection ◽  
Malting Barley ◽  
Selection For ◽  
Enhanced Yield
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