- 著者
- Kazumasa Murata Yukihide Iyama Takuya Yamaguchi Hidenobu Ozaki Yoshinori Kidani Takeshi Ebitani
- 出版者
- 日本育種学会
- 雑誌
- Breeding Science (ISSN:13447610)
- 巻号頁・発行日
- vol.64, no.4, pp.273-281, 2014 (Released:2015-01-10)
- 参考文献数
- 23
- 被引用文献数
- 5 26
The appearance of brown rice grown under high temperature conditions is an important characteristic for improvement in Japanese rice breeding programs. We performed a QTL analysis of the appearance quality of brown rice using chromosome segment substitution lines of the indica cultivar ‘Habataki’ in the ‘Koshihikari’ genetic background. A line carrying a ‘Habataki’ segment on chromosome 7 showed a high percentage of perfect grains produced under high temperature conditions during the ripening period. To verify the role of this segment, and to narrow down the region containing the useful allele, substitution mapping was performed using multiple paired lines. As a result, the chromosomal location of a gene that we named Appearance quality of brown rice 1 (Apq1) was delimited to a 48-kb region. In addition, we developed an Apq1-near isogenic line (NIL) to evaluate the effect of Apq1 on various agronomic traits. Under high temperature conditions during the ripening period, the Apq1-NIL produced significantly higher percentages of perfect grains than ‘Koshihikari’. Other agronomic traits, including yield and palatability, were similar between the Apq1-NIL and ‘Koshihikari’. Therefore, the ‘Habataki’ allele of Apq1 will be useful in breeding programs aimed at improving the quality of grains ripened under high temperature conditions.
- 著者
- Shinichiro Hatakeyama Toshiyoshi Kawaguchi Takuya Yamaguchi Daisho Yoshihara Kana Takahashi Masayuki Akiyama Reiko Koizumi Kazuhiro Miyaji Yasuhiro Takeda Mito Kokawa Yutaka Kitamura
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- vol.29, no.3, pp.197-209, 2023 (Released:2023-05-20)
- 参考文献数
- 22
A flavor lexicon of milk coffee was developed based on the perceptions of Japanese consumers. To collect an exhaustive set of sensory terms for milk coffee, sixty types of samples were prepared. The samples were presented to 203 untrained panelists, and 456 sensory terms were collected. Following qualitative and quantitative screening, 53 terms were selected. The validity of the 53 terms was confirmed by check-all-that-apply (CATA) questions for six samples. The results indicated that the frequency of use of 42 terms was significantly different for the samples, and all terms were used at least once. In addition, the configuration of the six samples in the correspondence analysis of the CATA results was similar to that for a quantitative descriptive analysis conducted on the same samples. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers.
- 著者
- Shinichiro Hatakeyama Toshiyoshi Kawaguchi Takuya Yamaguchi Daisho Yoshihara Kana Takahashi Masayuki Akiyama Reiko Koizumi Kazuhiro Miyaji Yasuhiro Takeda Mito Kokawa Yutaka Kitamura
- 出版者
- Japanese Society for Food Science and Technology
- 雑誌
- Food Science and Technology Research (ISSN:13446606)
- 巻号頁・発行日
- pp.FSTR-D-22-00176, (Released:2023-02-20)
A flavor lexicon of milk coffee was developed based on the perceptions of Japanese consumers. To collect an exhaustive set of sensory terms for milk coffee, sixty types of samples were prepared. The samples were presented to 203 untrained panelists, and 456 sensory terms were collected. Following qualitative and quantitative screening, 53 terms were selected. The validity of the 53 terms was confirmed by check-all-that-apply (CATA) questions for six samples. The results indicated that the frequency of use of 42 terms was significantly different for the samples, and all terms were used at least once. In addition, the configuration of the six samples in the correspondence analysis of the CATA results was similar to that for a quantitative descriptive analysis conducted on the same samples. The developed flavor lexicon and its application to CATA will provide a new means for evaluating milk coffee from the perspective of Japanese consumers.
- 著者
- Kana Takehara Kazumasa Murata Takuya Yamaguchi Kohei Yamaguchi Genki Chaya Shintaro Kido Yukimoto Iwasaki Hitoshi Ogiwara Takeshi Ebitani Kotaro Miura
- 出版者
- Japanese Society of Breeding
- 雑誌
- Breeding Science (ISSN:13447610)
- 巻号頁・発行日
- pp.18007, (Released:2018-06-23)
- 被引用文献数
- 25
High-temperature stress during the ripening stage leads to quality deterioration due to an increase in chalky grains in brown rice (Oryza sativa L.). In a previous study, we identified a QTL for Appearance quality of brown rice 1 (Apq1) using chromosome segment substitution lines of the indica cultivar ‘Habataki’ in the japonica cultivar ‘Koshihikari’ background and narrowed down the locus to a 48-kb region on chromosome 7. To verify the function and mechanisms of this QTL in grain appearance, in this study, we fine-mapped the gene and conducted high-temperature tolerance tests. As a result of the genetic mapping, we narrowed down the candidate region of Apq1 to a 19.4-kb region including three predicted genes. Among these, the temporal expression pattern of sucrose synthase 3 (Sus3) corresponded well with the high temperature-sensitive period during ripening, and expression of the ‘Habataki’ allele of Sus3 was increased under high-temperature condition. In addition, we transformed the ‘Habataki’ Sus3 gene into ‘Nipponbare’, and the transformants obtained high-temperature tolerance. Therefore, we conclude that the causal gene underlying the QTL Apq1 is the thermo-responsive Sus3 allele, and the increase in Sus3 expression under high-temperature condition during ripening leads to high-temperature tolerance in rice.