scholarly journals Study of Parental Polymorphism and Allelic Variation for Grain Quality and Yield Traits in Rice (Oryza sativa L.) Using SSR Markers

2021 ◽  
pp. 136-149
Author(s):  
Sanket Rathi ◽  
Sameer Upadhyay ◽  
P. K. Singh ◽  
Rajesh Kumar ◽  
Pallavi . ◽  
...  
Keyword(s):  
Ssr Markers ◽  
Grain Quality ◽  
Allelic Variation ◽  
Oryza Sativa L ◽  
Eating Quality ◽  
Yield Traits ◽  
Polymorphic Markers ◽  
Plant Breeding Institute ◽  
Ctab Method ◽  
Cooking And Eating Quality

Aim: Identification of polymorphic markers is prerequisite for conducting any QTL mapping experiment because if the parents are polymorphic for the traits of interest, then further selection of plants in the progenies becomes easy. Hence, the objective of the present study was to identify polymorphic markers for grain quality and yield traits among the parental lines Improved Samba Mahsuri and Badshabhog. Place and Duration of Study: It was carried out at Molecular Breeding Lab, Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi - 221 005, India, during 2019. Methodology: Two parents Improved Samba Mahsuri and Badshabhog were used for the present study. The DNA extraction was done as per the CTAB method suggested by Murray and Thompson. Standard PCR protocol was followed. Results: For parental polymorphism survey, a total of 576 randomly selected SSR markers including 26 gene specific markers related to aroma, cooking and eating quality, grain dimension and yield related traits distributed across the 12 chromosomes of rice were used. Overall, 96 markers including 4 gene specific markers were found to be polymorphic between the two genotypes indicating a total polymorphism percentage of 16.67%. The highest polymorphism percentage was recorded on chromosome 6 (26.67%) followed by chromosome 4 (21.43%) and the lowest polymorphism percentage was observed on chromosome 10 (8.93%). The gene specific markers nksbad2, ARO7, BADEX7_5 and SSI were found to be polymorphic. Conclusion: Based on the present study it may be concluded that the polymorphic markers identified will further be utilized in genotyping of F2:3 population, linkage analysis and mapping QTL’s for grain quality and yield traits.

scholarly journals Genotype × Environment Interaction and Stability Analysis in Basmati Rice (Oryza sativa L.) Genotypes

2021 ◽  
Author(s):  
Hari Kesh ◽  
Khushi Ram Battan ◽  
Rakesh Kumar
Keyword(s):  
Stability Analysis ◽  
Oryza Sativa L ◽  
Block Design ◽  
Quality Parameters ◽  
Basmati Rice ◽  
Eating Quality ◽  
Environment Interaction ◽  
Indian Agriculture ◽  
Randomized Block Design ◽  
Cooking And Eating Quality

Background: Basmati rice is an important cereal crop occupying a unique position in Indian agriculture. More than 90% of global rice is produced and consumed in Asia and plays a crucial role in the entry of mineral nutrients into the food chain. Identification of stable genotypes is of great significance because the environmental conditions vary from season to season and year to year. Methods: Thirty six Basmati rice genotypes were evaluated in four production environments during kharif 2016 and kharif 2017 at two locations Kaul and Uchani to study the G × E interaction for milling, appearance, cooking and eating quality parameters. The genotypes were grown in randomized block design with three replications. Result: Based on the stability analysis of Eberhart and Russell model, genotypes viz., Haryana Mahak 1, Pusa 1826-12-271-4 and HKR 06-434 were found stable across the environments for milling%, grain length before cooking and length breadth ratio before cooking, respectively.

scholarly journals Genetic Control and High Temperature Effects on Starch Biosynthesis and Grain Quality in Rice

2021 ◽  
Vol 12 ◽  
Author(s):  
Hua Zhang ◽  
Heng Xu ◽  
Yingying Jiang ◽  
Heng Zhang ◽  
Shiyu Wang ◽  
...  
Keyword(s):  
High Temperature ◽  
Molecular Mechanisms ◽  
Grain Quality ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Grain Filling ◽  
Eating Quality ◽  
Starch Structure ◽  
Long Time ◽  
Cooking And Eating Quality

Grain quality is one of the key targets to be improved for rice breeders and covers cooking, eating, nutritional, appearance, milling, and sensory properties. Cooking and eating quality are mostly of concern to consumers and mainly determined by starch structure and composition. Although many starch synthesis enzymes have been identified and starch synthesis system has been established for a long time, novel functions of some starch synthesis genes have continually been found, and many important regulatory factors for seed development and grain quality control have recently been identified. Here, we summarize the progress in this field as comprehensively as possible and hopefully reveal some underlying molecular mechanisms controlling eating quality in rice. The regulatory network of amylose content (AC) determination is emphasized, as AC is the most important index for rice eating quality (REQ). Moreover, the regulatory mechanism of REQ, especially AC influenced by high temperature which is concerned as a most harmful environmental factor during grain filling is highlighted in this review.

scholarly journals The Potential of Silicon in Improving Rice Yield, Grain Quality, and Minimising Chalkiness: A Review

2021 ◽  
Vol 44 (3) ◽  
Author(s):  
Engku Hasmah Engku Abdullah ◽  
Azizah Misran ◽  
Muhammad Nazmin Yaapar ◽  
Mohd Rafii Yusop ◽  
Asfaliza Ramli
Keyword(s):  
Abiotic Stresses ◽  
Grain Quality ◽  
Rice Yield ◽  
Essential Elements ◽  
Rice Production ◽  
Eating Quality ◽  
Rice Grain ◽  
Cooking And Eating Quality ◽  
Fertiliser Use ◽  
Grain Chalkiness

Silicon (Si) is a micronutrient that can increase the resistance of certain plants against multiple biotic or abiotic stresses. It is known that Si has a beneficial effect on plant growth, beginning in the soil, which could lead to a good crop yield. Despite its benefits, Si is not listed among the generally essential elements or nutrients for rice production in many countries such as Malaysia. This review discusses the ability to uptake Si and its benefits on rice. Environmental factors affect rice production, and among the factors, high temperature has been shown to disrupt the physiological development of rice grain, which contributes to chalkiness. Chalkiness is an undesirable trait that decreases grain’s value, milling, cooking, and eating quality. The application of Si could ameliorate rice grain quality, thus providing a valuable reference for Si fertiliser use in high-quality rice production. This review also presents an update on the potentials of Si in improving the rice yield and grain quality, including Si’s ability to minimise grain chalkiness. Therefore, it is anticipated that Si applications will increase rice yield and grain quality and help to reduce chalkiness.

scholarly journals IMPACT OF POSTHARVEST OPERATIONS ON RICE GRAIN QUALITY: A REVIEW

2020 ◽  
Vol 2 (1) ◽  
pp. 20-23
Author(s):  
Sonu Poudel ◽  
Prakriti Poudel ◽  
Sijan Poudel ◽  
Srishti Pokhrel ◽  
Swastika Aryal
Keyword(s):  
Grain Quality ◽  
Storage Conditions ◽  
Pasting Properties ◽  
Eating Quality ◽  
Drying Methods ◽  
Rice Grain ◽  
Milling Quality ◽  
Postharvest Handling ◽  
Cooking And Eating Quality ◽  
Physical And Chemical

An efficient postharvest system aims to minimize the loss and obtained the good quality rice gain. This review summarizes the information regarding the postharvest processing published by various authors and outline the evidence that support the impacts of the postharvest handling on rice grain quality. Grain quality, includes a summary of the physical and chemical characteristics of rice grain. It has many components such as nutritional value, appearance, cooking and eating quality. Drying of rice mainly affects the milling quality, as most breakage of rice occurs because of grain fissuring. Rice ageing occurs during storage is responsible for the changes in pasting properties, color, flavor and chemical composition such as starch, protein, lipid etc. that affect rice quality. Therefore, research on various drying methods, storage conditions and milling methods should be maximized and maintain the desired rice grain quality. This review may contribute to understand the impacts of postharvest processes on grain quality and can increase the head rice yield.

Effect of PUL Allelic Variation on Rice Cooking and Eating Quality

2010 ◽  
Vol 36 (5) ◽  
pp. 728-735 ◽  
Author(s):  
Chang-Jie YAN ◽  
Yu-Wei FANG ◽  
Min LI ◽  
Jun-Cheng PENG ◽  
Qiao-Quan LIU ◽  
...  
Keyword(s):  
Allelic Variation ◽  
Eating Quality ◽  
Cooking And Eating Quality

scholarly journals Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice

Plants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 390
Author(s):  
Muhammad Saad Shoaib Khan ◽  
Rasbin Basnet ◽  
Sulaiman Ahmed ◽  
Jinsong Bao ◽  
Qingyao Shu
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Brown Rice ◽  
Rice Flour ◽  
Eating Quality ◽  
Rice Grain ◽  
Phytic Acid Content ◽  
Apparent Amylose Content ◽  
Brown Rice Flour ◽  
Cooking And Eating Quality

Phospholipids belong to a significant class of lipids and comprise ~10% of total lipids in rice grains. Lysophospholipid (LPL) is derived from the hydrolysis of phospholipids and plays an important role in rice grain quality. Our previous study demonstrated that mutations in a phospholipase D gene (OsPLDα1) significantly altered lipid metabolites and reduced phytic acid content. In the present study, the effect of two ospldα1 mutations on LPL and other physicochemical prosperities of brown rice was further investigated, with the aim of assessing the overall importance of ospldα1 mutations in rice grain quality. Metabolite profiling revealed a ~15% increase in LPL level in both ospldα1 mutants as compared with their wild-type (WT) parent. Both ospldα1 mutations significantly lowered the apparent amylose content in brown rice flour (~1.9%) and altered viscosity profiles with significantly increased breakdown (+12.4%) and significantly reduced setback viscosity (−6.2%). Moreover, both ospldα1 mutations significantly lowered the gelatinization onset, peak temperature and retrogradation percentage of brown rice flour. This study demonstrated that OsPLDα1 plays a crucial role in rice grain quality and its mutation could, in general, improve the cooking and eating quality and nourishment of brown rice.

Cluster Analysis on Japonica Rice (Oryza sativa L.) with Good Eating Quality Based on SSR Markers and Phenotypic Traits

Rice Science ◽  
2010 ◽  
Vol 17 (2) ◽  
pp. 111-121 ◽  
Author(s):  
Chun-hong ZHANG ◽  
Jin-zhou LI ◽  
Zhen ZHU ◽  
Ya-dong ZHANG ◽  
Ling ZHAO ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Oryza Sativa ◽  
Ssr Markers ◽  
Oryza Sativa L ◽  
Eating Quality ◽  
Phenotypic Traits ◽  
Japonica Rice

scholarly journals STUDY OF ALLELIC VARIATION AT GENOME WIDE SSR LOCI IN PARENTS OF MAPPING POPULATION FOR HIGH GRAIN ZINC IN RICE (Oryza sativa L.)

2020 ◽  
Vol 8 (5) ◽  
pp. 558-575
Author(s):  
Sonali Habde ◽  
◽  
S. K. Singh ◽  
Korada Mounika ◽  
Amrutlal Khaire ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Ssr Markers ◽  
Mapping Population ◽  
Allelic Variation ◽  
Oryza Sativa L ◽  
Zinc Content ◽  
Chromosome 9 ◽  
Genome Wide ◽  
Grain Zinc ◽  
Ssr Loci

Rice (Oryza sativa L.) is the source of energy and nutrition for more than half of the world’s population hence it is a crop of global significance. Breeding of mineral dense rice varieties is the main target of biofortification strategy to address micronutrient malnutrition globally. Landraces and local genotypes are proven sources of novel alleles and are a promising donor for high grain mineral. A parental polymorphism survey is a prerequisite of any QTL mapping experiment. Present study consisting of SSR markers based parental polymorphism survey at IRRI South Asia Hub ICRISAT, Hyderabad. Parents of mapping population viz Rajendrakasturi (short grain aromatic rice variety with low grain zinc content) and URG-30 (a local genotype from Eastern Uttar Pradesh with high grain zinc content) were screened with 1013 microsatellite markers covering the entire length of all 12 chromosomes to study allelic variation at genome-wide SSR loci. The geographical diverse origin of parents is reflected in genotypic variations in terms of polymorphism. Out of 1013 whole genome wide SSR markers screened, 294 were found to be polymorphic which resulted in 29.02% polymorphism between the two parents. The highest polymorphism was observed with chromosome 4 (40.96%) whereas the lowest polymorphism was observed in chromosome 9 (16%). Based on the outcomes of the present study, a set of genome-wide polymorphic SSRs will be selected for genotyping of mapping population, preparation of linkage map and QTL analysis for high grain zinc content, iron content, grain quality and yield traits.

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