doi: 10.15389/agrobiology.2012.3.12eng
УДК 633.18:631.523.13:577.21:631.524.
ABOUT TRAITS OF QUALITY AND THEIR GENETIC CONTROL IN Oriza L. (review)
V.O. Ulitin, E.M. Kharitonov, Yu.K. Goncharova
The current conceptions are presented about hereditary factors and mechanisms determining the major components of rice — amylase, amylopectin, starch, proteins, fats, vitamins and flavoring substances. Some data are shown to illustrate the results of application of molecular genetics methods in breeding of rice varieties for grain quality.
Keywords: rice, genetics, quality, amylose, amylopectin, protein, fats, vitamins, aromatic substances, molecular markers.
ГНУ Всероссийский НИИ риса Россельхозакадемии, |
Поступила в редакцию |
