scholarly journals Grain Quality Characteristics and RVA Profile Analysis of Yuenongsimiao, a High Yield and Disease-resistant Rice Variety

2020 ◽  
Author(s):  
Zhanhua Lu ◽  
Zhiqiang Fang ◽  
Wei Liu ◽  
Dongbai Lu ◽  
Xiaofei Wang ◽  
...  
Keyword(s):  
Grain Size ◽  
Disease Resistance ◽  
Nutritional Quality ◽  
Grain Quality ◽  
Rice Variety ◽  
Brown Rice ◽  
High Yield ◽  
Rice Breeding ◽  
White Rice

Abstract Background: Rice quality is one of the main targets for rice breeding, and is a complex trait involving grain appearance, milling, cooking, eating and nutritional quality. For a long time, rice breeding is facing the imbalance of yield, quality, disease resistance and lodging.Result: Here, the grain quality characters (milling and appearance quality, cooking quality, starch RVA profile, and nutritional quality) of Yuenongsimiao (YNSM), a new indica rice variety with high yield, high quality and disease resistance, were performed. It showed that YNSM has excellent appearance and quality with low amylose content, long gel consistency, and had significant correlation with the HPU, CPV, SB, and CS. Moreover, 5 genes related to grain size (GS3, GS9, GW5, GW7, and GW8) and Wx gene were selected to detect the main quality genotype of YNSM. The results showed YNSM was a middle-long grains with relative high brown rice rate, white rice rate and whole white rice rate, and lower chalkiness. The results indicated the grain size and food quality of YNSM might related to gs3, gw7 and Wxb. This research also reported the quality characters of hybrid rice using YNSM as a restorer lines.Conclusions: The quality characters and genotype of grain quality gene analysis in YNSM may facilitate the breeding of new rice varieties achieving a balance between grain yield, resistance and quality.

scholarly journals Understanding of Gene Action for Nutritional Traits in Elite Rice (Oryza sativa L.) Crosses

2021 ◽  
Author(s):  
N. Lingaiah ◽  
Surender Raju ◽  
N. Sarla ◽  
K. Radhika ◽  
V. Venkanna ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Zinc Concentration ◽  
Gene Action ◽  
Oryza Sativa L ◽  
Iron Concentration ◽  
High Yield ◽  
High Quality ◽  
Selection Strategies

Background: The nature of inheritance and type of gene action governing nutritional traits are complex, hence a better understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining high quality with high yield. The present investigation was carried out to understand the gene action and inheritance of yield and nutritional quality traits in rice. Methods: Crosses were effected with ten parents in diallel fashion without reciprocals during kharif, 2014, in the next rabi 2014-15 itself, all the 45 F1s without reciprocals along with parents and two check varieties were grown for producing sufficient F2 seed. The data obtained from F1s and parents were analysed as per Method II (F1s + parents) and Model - I (fixed effect) of Griffing (1956) for combining ability. Result: In the present study, cross combinations viz., WGL-32100 x DRR Dhan-40, Ramappa x RP-Bio-5478-176 for intermediate amylose, WGL-32100 x Ramappa for high protein content, MTU 1010 x RP-Bio-5478-166, WGL-32100 x RP-Bio-5478-166 for iron concentration and RP-Bio-5478-166 x DRR Dhan-40, for zinc concentration were identified as the top ranking ones for further advancement.

Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

Changing priorities in rice grain and nutritional quality research

2019 ◽  
Vol 56 (Special Issue) ◽  
pp. 115-124
Author(s):  
Srigopal Sharma ◽  
Avijit Das
Keyword(s):  
Nutritional Quality ◽  
Grain Quality ◽  
Consumer Products ◽  
High Yield ◽  
Eating Quality ◽  
Rice Grain ◽  
Nutrient Density ◽  
High Nutrient ◽  
Improvement Programs

Having achieved self-sufficiency in production, the rice (Oryza sativa) improvement programs now focus on sustaining the gains and enhancing the grain and nutritional quality of rice. Rice farming is labour intensive and is generally not considered remunerative. This calls for the efforts to breed rice varieties not only with higher productivity but also with superior grain quality fit for mass consumption as well as for industrial production of breakfast cereals and other rice based products. A sound understanding of the factors that contribute to the overall grain quality of rice will lay the foundation for developing new breeding and selection strategies for combining quality with high yield. With availability of some molecular markers and the information on genes controlling rice quality traits, breeding strategies now focus on improving rice grain quality by exploiting such genes. Traditionally, characteristics like right shape (medium and long slender rice grains), translucent endosperm, good milling quality, high head rice recovery, excellent cooking /eating quality, good elongation and pleasant aroma were considered important for a variety to qualify as quality rice. Besides these, thin husk, high nutrient density, least nutrient losses during milling /washing and lesser cooking time are also considered desirable traits. Of late, high nutrient density (with emphasis on increased iron, zinc, protein, provitaminA carotenoids in grain), low phytate, low glycemic index, high antioxidant value and therapeutic value and suitability to develop consumer products are also being pursued as quality/speciality traits for rice. The older and the newer traits defining quality and the present day methods that are used to assess quality are briefly discussed.

scholarly journals Analysis of Fungal Contamination on Commercially Sold Rice in Puerto Rico

2018 ◽  
Vol 15 (2) ◽  
Author(s):  
Nicole Colón Carrión ◽  
Chad Lozada Troche
Keyword(s):  
Rice Variety ◽  
Fungal Endophytes ◽  
Brown Rice ◽  
P Value ◽  
Rice Grain ◽  
Penicillium Verrucosum ◽  
Normal Surface ◽  
White Rice ◽  
Rice Grains ◽  
Fungal Contaminants

Crops and stored grains are susceptible to pathogens that represent a threat to our health. The study presented herein compares the normal surface and endophytic fungal communities present on white and brown rice grains. One hundred grains of each rice variety was analyzed to determine their fungal contaminants and endophytes. Fungi were inoculated on SDA media, and purified in PDA media; morphological characterization was performed followed by amplification of the ITS region using PCR for all fungal isolates. Statistical analysis indicated significant differences between medium brown rice compared to white rice for surface and endophytic communities (p-value £ 0.05). In addition, a higher fungal diversity was found on brown rice grains compared to white rice. This variation may be due to differences in the processing methods used for each rice grain type. BLAST analysis revealed the presence of toxigenic strains of Aspergillus flavus, A.oryzae, Penicillium verrucosum, and P. viridicatum. The study of fungal growth in rice grains can contribute to the minimization of mycotoxin production by its prevention and control; therefore, decreasing crop contamination and human exposure to their metabolites. KEYWORDS: Fungi; Rice; Fungal contaminants; Fungal endophytes

scholarly journals Transcriptome and genome sequencing elucidates the molecular basis for the high yield and good quality of the hybrid rice variety Chuanyou6203

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Juansheng Ren ◽  
Fan Zhang ◽  
Fangyuan Gao ◽  
Lihua Zeng ◽  
Xianjun Lu ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Hybrid Rice ◽  
Rice Variety ◽  
Utilization Efficiency ◽  
High Yield ◽  
Mrna Editing ◽  
High Quality ◽  
Flag Leaves ◽  
Yield And Quality

AbstractThe yield heterosis of rice is sought by farmers and strong contributes to food safety, but the quality of hybrid rice may be reduced. Therefore, developing new varieties with both high yield and good quality is a heavily researched topic in hybrid rice breeding. However, the molecular mechanism governing yield heterosis and high rice quality has not been elucidated to date. In this study, a comparative transcriptomics and genomic analysis was performed on a hybrid rice variety, Chuanyou6203 (CY6203), and its parents to investigate the molecular mechanism and gene regulation network governing the formation of yield and quality stages. A total of 66,319 SNPs and InDels between CH3203 and C106B were detected in the 5′-UTR, exon, intronic, and 3′-UTR regions according to the reference genome annotation, which involved 7473 genes. A total of 436, 70, 551, 993, and 1216 common DEGs between CY6203 and both of its parents were identified at the same stage in panicles and flag leaves. Of the common DEGs, the numbers of upregulated DEGs between CY6203 and CH3203 were all greater than those of upregulated DEGs between CY6203 and C106B in panicles and flag leaves at the booting, flowering, and middle filling stages. Approximately 40.61% of mRNA editing ratios were between 0.4 and 0.6, and 1.68% of mRNA editing events (editing ratio ≥ 0.8) in CY6203 favored one of its parents at three stages or a particular stage, suggesting that the hypothetical heterosis mechanism of CY6203 might involve dominance or epistasis. Also 15,934 DEGs were classified into 19 distinct modules that were classified into three groups by the weighted gene coexpression network analysis. Through transcriptome analysis of panicles and flag leaves in the yield and quality stages, the DEGs in the green-yellow module primarily contributed to the increase in the source of CY6203 due to an in increase in photosynthetic efficiency and nitrogen utilization efficiency, and a small number of DEGs related to the grain number added spikelet number per panicle amplified its sink. The balanced expression of the major high-quality alleles of C106B and CH3203 in CY6203 contributed to the outstanding quality of CY6203. Our transcriptome and genome analyses offer a new data set that may help to elucidate the molecular mechanism governing the yield heterosis and high quality of a hybrid rice variety.

scholarly journals EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE

2020 ◽  
Vol 15 (3) ◽  
pp. 159
Author(s):  
Annis Catur Adi ◽  
Mahmud Aditya Rifqi ◽  
Merryana Adriani ◽  
Farapti Farapti ◽  
Nila Reswari Haryana ◽  
...  
Keyword(s):  
Traditional Method ◽  
Sensory Quality ◽  
Rice Variety ◽  
Brown Rice ◽  
Quality Characteristic ◽  
Cooking Methods ◽  
Acceptance Test ◽  
Black Rice ◽  
Cooking Method ◽  
White Rice

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.

scholarly journals Grain Quality and Multivariate Analysis of Various Quality Parameters in Rice Genotypes

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kasturi Majumder ◽  
Disharee Nath ◽  
Rambilash Mallick ◽  
Tapash Dasgupta
Keyword(s):  
Significant Variation ◽  
Grain Quality ◽  
Quality Parameters ◽  
Consumer Acceptance ◽  
High Yield ◽  
Rice Breeding ◽  
Quality Traits ◽  
Rice Varieties ◽  
Rice Genotypes ◽  
Selection Of

Thirty-six rice genotypes were evaluated for thirteen different quality parameters along with yield/plant to assess genetic estimates of the traits and the extent of genetic diversity among the varieties. Analysis of variance was conducted to determine GCV, PCV, heritability and GA of the genotypes with respect to all characters. Significant variation was observed in many traits among the genotypes offering scope for selection. Correlation analysis determined the nature of relationship among these characters. UPGMA studies revealed six major clusters and cluster I and II were the largest with maximum number of genotypes. The study identified that the varieties namely, Black Gora, Kalinga-2, Dudheswar, ARC 10086, IR-36, IR-64 and Nipponbare possessed good quality traits and high yield performance. The current study indicated that developing rice varieties for consumer acceptance with good grain quality traits along with high yield will be very useful in rice breeding and in selection of parents for hybridization to combine both high yield and improved quality traits.

scholarly journals Study of rice genotypes and their use in the process of selection

2021 ◽  
Vol 244 ◽  
pp. 02001
Author(s):  
M. Y. Khayitov ◽  
B. I. Qalandarov ◽  
M. A. Ergashev ◽  
M. A. Axtamov
Keyword(s):  
Grain Quality ◽  
Biochemical Marker ◽  
High Yield ◽  
Rapid Adaptation ◽  
Future Studies ◽  
Technological Quality ◽  
Rice Genotypes ◽  
1000 Grain Weight ◽  
Inflorescence Length

This research was aimed the use of non-traditional, biochemical marker-based selection methods in synchronization with classical methods in rice selection, rapid adaptation to adverse environmental factors, disease tolerance, lodging and shedding resistance, high yield and technological quality of rice. According to the results of the experiment, 42 varieties in 2018, 28 in 2019 and 39 in 2020 with a total of 109 combinations of 7172 flowers were selected with the participation of varieties and specimens that are resistant to various environmental influences and diseases, high yield, high grain quality. was carried out. The results of the hybridization showed that 118 (or 3.78%) in 2018, 117 (or 5.35%) in 2019, 81 (or 4.35%) in 2020, a total of 316 (or 4.4%) hybrid populations were taken. F1 generation hybrids obtained from the combinations of Chongwang x TShD 15-13 and Chongwang x 227-09, was recommended not to use these combinations in future studies due to the low dominance of “Ruvak” (paniculo is a type of plant inflorescence) length and 1000 grain weight.

Kesan Percambahan dan Rawatan Haba terhadap Gamma Amino Butyric Acid (GABA) dan Asid Amino dalam Beras Perang Cambah Varieti MR 219

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Zuwariah Ishak ◽  
Hasri Hassan ◽  
Siti Adira Mohd Zaidun
Keyword(s):  
Heat Treatment ◽  
Butyric Acid ◽  
Rice Variety ◽  
Brown Rice ◽  
Amino Acid Content ◽  
Gamma Amino Butyric Acid ◽  
Germinated Brown Rice ◽  
Isoleucine Leucine ◽  
White Rice ◽  
Amino Butyric Acid

The aim of this study was to evaluate the gamma amino butyric acid (GABA) and amino acid content in products obtained from MR 219 germinated brown rice. The investigation included MR 219 white rice, MR 219 brown rice, MR 219 germinated brown rice (GBR) with different germination time and heat treatment and commercial germinated brown rice. In this study GABA content in germinated brown rice variety MR 219 (35.59 mg/100 g) was significantly higher (p<0.05) than commercial germinated brown rice (12.60 mg/100 g), MR 219 brown rice (1.43 mg/100 g) and MR 219 white rice (0.82 mg/100 g). Results indicated that heat treatment significantly alter the amount of GABA, serine, glutamic, histidine, threonine, alanine, proline, valine, lysine, isoleusine and leucine. It was found that the essential amino acids; histidine, threonine, tyrosine, valine, lysine, isoleucine, leucine and phenylalanine showed significant increase (P<0.05) in MR 219 germinated brown rice compared to other germinated brown rice samples.

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