Inheritance and breeding of japonica rice with good eating quality in Jiangsu province

In order to develop a variety of japonica rice with good eating quality suitable for planting in Jiangsu Province, the genetic basis of high quality, disease resistance and high yield japonica rice varieties in Jiangsu Province was systematically studied. The relationship among different rice qualities of cooking, nutrition, and eating was studied by association analysis. It was clear that amylose content was the key factor affecting eating quality. The semi waxy rice with amylose content of 10%~14% has bright surface, soft texture, and elasticity, combining the softness of glutinous rice and the elasticity of japonica rice. The cold rice is not hard, and the taste is excellent. It meets the taste requirements of people in Yangtze River Delta region who like to eat soft fragrant japonica rice. The semi waxy japonica rice variety "Kantou 194" with a low expression of amylose content gene Wx ^mp and an amylose content of about 10% was selected as the core germplasm for improving eating quality. Pyramiding breeding of japonica rice variety with good eating quality, disease resistance and high yield was carried out by examining the development of Wx ^mp gene molecular markers and the use of closely linked molecular markers with disease resistance and high yield genes. A series of new japonica rice varieties with good taste such as Nanjing 46, Nanjing 5055, Nanjing 9108, and Nanjing 5718, suitable for different rice areas of Jiangsu Province, have been bred and approved by Jiangsu Provincial Variety Approval Committee. The layout of japonica rice varieties with good taste covering different rice areas in Jiangsu Province has been formed. These varieties have been planted with an accumulated area of more than 5.3 million hectares, which has effectively promoted the development of high quality rice industry in Jiangsu Province and its surrounding areas, and made important contributions to the structural adjustment of the supply side of rice industry, improving quality and efficiency, and ensuring food security.