Adjusting the amylose content of semi-glutinous japonica rice by genome editing of uORF6 in the Wx gene

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外文摘要：Amylose content,the key determinant of rice eating and cooking quality,is regulated primarily by the Waxy(Wx)gene.We adjusted the amylose content and transparency of semi-glutinous japonica rice car-rying the Wxmp allele by genome editing of upstream open reading frame 6(uORF6)of Wx.

外文关键词：

Amylose contentEating and cooking qualitySemi-glutinous japonica riceWxuORF

作者：

Kai Lu、Yadong Zhang、Lei He、Cheng Li、Wenhua Liang、Tao Chen、Qingyong Zhao、Zhen Zhu、Ling Zhao、Chunfang Zhao、Xiaodong Wei、Shu Yao、Lihui Zhou、Qiaoquan Liu、Cailin Wang

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作者单位：

Institute of Food Crops,Jiangsu Academy of Agricultural Sciences/National Center of Technology Innovation for Saline-Alkali Tolerant Rice,Nanjing 210014,Jiangsu,China

Key Laboratory of Plant Functional Genomics of the Ministry of Education/Zhongshan Biological Breeding Laboratory/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding,College of Agriculture,Yangzhou University,Yangzhou 225009,Jiangsu,China

出版年：

2024

DOI：

10.1016/j.cj.2024.07.011

作物学报(英文版)

CSTPCD

ISSN：

年,卷(期)：2024.12(6)