In this study SSSLs were used to genetic analysis of gel consistency (GC), identification of QTLs for cooked rice elongation (CRE) and mapping of the genes for aroma.

• 本研究利用单片段代换系分析胶稠度与直链淀粉含量和糊化温度的关系，鉴定米粒延伸性的QTL，对稻米香味基因fgr进行了定位。