More than half of the worldwide population consumes rice (Oryza sativa L.) as their staple food. With improvements in living standards, people are paying more attention to end-use cooking quality1. Rice quality is typically negatively correlated with yield1. The yield of many rice hybrids is higher than that of conventional inbred rice varieties, but the grain quality needs more improvement. To obtain both high-quality and high-yield rice hybrids, the quality traits of hybrids need to be genetically dissected thoroughly so that they can be used to identify superior hybrids2,3.
Rice grain quality has been classified into milling, appearance, cooking and eating, and nutritional categories1,4. The rice milling quality determines the yield and appearance of rice after the milling process. Milling quality comprises the brown rice ratio, milled rice ratio, and head rice ratio (BRR, MRR, and HRR). A large HRR (all quality trait abbreviations are listed in Box 1) is one of the most important criteria for measuring milled rice quality. Appearance quality is how rice appears after milling and is associated with grain length (GL), grain width (GW), grain length–width ratio (GLWR), and translucency/chalkiness of the endosperm. Generally, most markets prefer translucent rice as opposed to chalky rice. Cooking and eating quality are the easiness of cooking as well as the texture, springiness, stickiness, and chewiness of cooked rice, which are controlled by starch physical–chemical properties and comprise amylose content (AC), alkali spreading value (ASV), and paste viscosity properties. The amylose content of rice is known to play a crucial role in determining its cooked texture. The alkali spreading value is a standard assay used to classify processing and cooking quality. It provides a simple means of classifying rice into high, intermediate, and low gelatinization temperature types. Protein content (PC) is a major index of rice grain nutritional quality. Since storage protein affects rice texture and processing quality, an intermediate PC is preferred4.
Many rice grain quality traits in inbreds have been well studied, and multiple genes have been cloned and localized. Their mechanisms and functions have also been investigated. Grain size is closely related to yield4,5. At present, dozens of grain size-related genes have been isolated from multiple rice germplasm resources, such as the genes GS3, GL3.1, and GW7/GL7, which control grain length6–8; the genes GW2, GW5/qSW5, and GS5, which control grain width9–11; and the genes GS6, GS9, TGW6, and GW8/SPL16, which control grain size5,12−14. Chalky grains are considered low quality because of their poor appearance and undesirable cooking and milling qualities15. The rice gene OsRab5a regulates endomembrane organization and storage protein trafficking in rice endosperm cells, which affects the formation of amyloplasts16. Chalk5 encodes a vacuolar H+-translocating pyrophosphatase, which influences grain chalkiness in rice17.
The amylose content (AC) has the greatest influence on the cooking and consumption qualities of rice. The synthesis of rice amylose is catalysed by granule-bound starch synthase protein, which is encoded by the Waxy and Wx 18. There are several alleles of the Wx gene, including Wxa, Wxb, wx, Wxmp, Wxop, Wxin, and Wxmq. Zhou et al.19 cloned a practical resistant starch gene. Rice varieties with an intermediate gel temperature, which is predominantly determined by the amylopectin structure, are generally preferred by consumers. The gene (chr06:6748398_6753302 (+ strand)), starch synthase II (OsSSIIa), is the major determinant of gel temperature 4.
In a hybridization program, recognition of the best combination of two (or more) parental inbreds to recognize superior hybrids is one of the most critical challenging problems20. Genetic dissection of hybrids is more difficult than that of inbreds, as nonadditive effects are involved in addition to additive genetic effects, such as dominant genetic effects. Furthermore, the joint analyses of these genetic effects require the integration of both inbred and hybrid populations. In many analyses, heterosis is derived as the difference between the hybrid and middle parent from parent–child trios to map loci associated with dominant effects separately. For example, heterozygous genotypes were coded to be homozygous genotypes of the reference allele in the dominant model and homozygous genotypes of the alternative allele in the recessive model21.
An additive and dominant effect joint model demonstrated superiority over models with separated effects. A GWAS with 130,725 cattle demonstrated that the additive and nonadditive joint model identified six dominant loci with impacts exceeding the largest effect variant identified by the additive effect model22. When both hybrid and inbred parent populations are available, the differences and similarities among parental inbred phenotypes, hybrid phenotypes, general combining ability, and hybrid heterosis can be used to infer genetic effects. In maize, 1428 maternal inbred varieties were crossed with 30 paternal inbred varieties to generate 42,840 (1428×30) hybrids. There were 166 QTLs associated with three traits (days to tasseling, plant height, and ear weight). These QTLs were categorized into three classes, additive, dominant, or epistatic effects23, using comparisons among models with a single effect in a single population.
Ideally, both additive and dominant genetic effects should be analysed simultaneously with both parental inbred and hybrid populations to maximize statistical power. In this study, we crossed 113 male inbreds with five female inbred parents and generated 565 (113×5) hybrid testcrosses. Both parental inbred varieties (V) and hybrid testcrosses (T) were phenotyped for 12 quality traits, including grain length and width, chalkiness, and amylose content. The parental inbred varieties were genotyped using whole-genome sequencing with an average sequencing depth of 11×, resulting in a total of 1,619,588 single nucleotide polymorphisms (SNPs). The genotypes of hybrids were inferred from the genotypes of their parents. General combinability (G) and heterosis (H) were derived for maternal inbreds and hybrids, respectively. Our objectives are 1) to develop a statistical model and a computing pipeline to simultaneously analyse additive and dominant genetic effects using both original phenotypes (V and T) and derived phenotypes (G and H) from parental inbreds and hybrids; 2) to identify genetic loci associated with additive and/or dominant genetic effects on the 12 grain quality traits; and 3) to develop and validate a pipeline to predict superior crosses based on phenotypes and genotypes of parental inbreds and partial phenotypes of hybrids.