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Home > News & Events > Research Progress

A rice PECTATE LYASE-LIKEgene is required for plant growth and leaf senescence

May 24th, 2017

Pectate lyase (PEL) is an endogenous pectin-degrading enzyme that is capable of cleaving α-1,4-glycosidic linkages in demethylated pectin by β-elimination. It is a ubiquitous enzyme in higher plants and is encoded by at least 26, 22, and 14 genes in Arabidopsis, poplar (Populus trichocarpa), and rice, respectively.

Genetic dissection of yield traits in super hybrid rice Xieyou9308 using both unconditional and conditional genome-wide association mapping

April 24th, 2017

Rice is a fundamentally important staple crop, and improving rice yields has remained a major goal in world agriculture. Super hybrid rice shows great advantages in grain yield and biomass in comparison with conventional rice varieties.

ES7, encoding a ferredoxin-dependent glutamate synthase, functions in nitrogen metabolism and impacts leaf senescence in rice

April 21st, 2017

Nitrogen is a key macronutrient required by plants for growth and development, and important for the yield and productivity of crops. Rice plants grown in paddy fields use ammonium as the major source of inorganic nitrogen.

A simple and efficient method for CRISPR/Cas9-induced mutant screening

April 10th, 2017

The clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated protein 9 (Cas9) system provides a technological breakthrough in mutant generation. Several methods such as the polymerase chain reaction (PCR)/restriction enzyme (RE) assay, T7 endonuclease I (T7EI) assay, Surveyor nuclease assay, PAGE-based genotyping assay, and high-resolution melting (HRM) analysis-based assay have been developed for screening CRISPR/Cas9-induced mutants.

Biomimetic sensors and biosensors for qualitative and quantitative analyses of five basic tastes

April 10th, 2017

As is known to all, the basic taste includes sweetness, bitterness, sourness, saltiness and umami. The core of taste evaluation is the sense of taste. Sensory evaluation and chemical detection, as the methods of evaluating flavor quality, are commonly used in many products such as food stuffs, beverages and drugs.

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· CNRRI Wins National Award for Progress in Science and Technology - “Application of the Key Cultivation Techniques of Super Rice and Its Regionalized Integration for High Yield”

· A Simple CRISPR/Cas9 System was invented for Multiplex Genome Editing in Rice

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