Identification of salty tolerance genes and development of super tolerance azuki bean using Azuki closely related wild species

2016 Fiscal Year Final Research Report

• Project/Area Number: 25871107
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Environmental agriculture(including landscape science); Crop production science
• Research Institution: National Agriculture and Food Research Organization (2016); National Institute of Agrobiological Sciences (2013-2015)
• Principal Investigator: Ogiso-Tanaka Eri 国立研究開発法人農業・食品産業技術総合研究機構, 次世代作物開発研究センター 畑作物研究領域, 研究員 (00646929)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: 耐塩性 / 野生種 / アズキ / RADseq / QTL / Whole genome sequencing

Outline of Final Research Achievements

There are two types of closely related wild species with a salt tolerance of Azuki, a type that exclude salt and a type that accumulates. We thought that by introducing these two mechanisms into Azuki by mating, super salt-tolerant azuki can be created. First, in order to investigate the factors of genetic salt tolerance, QTL analysis using crossbred progeny F2 of azuki and salt-tolerance-related wild type was carried out. As a result, different QTL was detected in excluded type and accumulated type, The line with salt tolerance QTL showed very strong salt tolerance.

Free Research Field

分子遺伝学