PCR Marker-based Evaluation of the Eating Quality of Japonica Rice ( Oryza Sativa L.)

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2009 Apr 2

PMID 19334756

Citations 12

Authors

Puji Lestari

Tae-Ho Ham

Ho-Hoon Lee

Mi-Ok Woo

Wenzhu Jiang

Sang-Ho Chu

Soon-Wook Kwon

Kyungho Ma

Jeong-Heui Lee

Young-Chan Cho

Hee-Jong Koh

Affiliations

Soon will be listed here.

Abstract

Evaluation of eating quality in early breeding generations of rice is critical to developing varieties with better palatability. This paper reports DNA markers associated with eating quality of temperate japonica rice and an evaluation method aided by multiple regression analysis. A total of 30 markers comprising STSs, SNPs, and SSRs were tested for their association with palatability using 22 temperate japonica varieties with different palatability values. Eating quality-related traits of the 22 varieties were also measured. Of the 30 markers, 18 were found to be significantly associated with palatability and, consequently, a model regression equation with an R(2) value of 0.99 was formulated to estimate the palatability by the marker data set. Validation of the model equation using selected breeding lines indicated that the marker set and the equation are highly applicable to evaluation of the palatability of cooked rice in temperate japonica varieties.

Citing Articles

Evaluation of Cooked Rice for Eating Quality and Its Components in Rice.

Li C, Yao S, Song B, Zhao L, Hou B, Zhang Y Foods. 2023; 12(17).

PMID: 37685200 PMC: 10486766. DOI: 10.3390/foods12173267.

Sequencing and de novo assembly of the Koshihikari genome and identification of the genomic region related to the eating quality of cooked rice.

Lee Y, Lee Y, Jang S, Lee T, Woo M, Seo J Mol Breed. 2023; 42(10):65.

PMID: 37309489 PMC: 10248671. DOI: 10.1007/s11032-022-01335-3.

Identification of volatile organic compounds related to the eating quality of cooked japonica rice.

Lee Y, Jang S, Koh H Sci Rep. 2022; 12(1):18133.

PMID: 36307468 PMC: 9616908. DOI: 10.1038/s41598-022-21863-4.

Superior rice variety YJ144 with improved rice blast resistance, yield, and quality achieved using molecular design and multiple breeding strategies.

Mao T, Zhu M, Ahmad S, Ye G, Sheng Z, Hu S Mol Breed. 2021; 41(10):65.

PMID: 34642568 PMC: 8498087. DOI: 10.1007/s11032-021-01259-4.

Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality.

Park S, Park H, Baek M, Jeong J, Cho Y, Lee G Rice (N Y). 2019; 12(1):87.

PMID: 31776807 PMC: 6881499. DOI: 10.1186/s12284-019-0348-0.

References

Rozen S, Skaletsky H . Primer3 on the WWW for general users and for biologist programmers. Methods Mol Biol. 1999; 132:365-86. DOI: 10.1385/1-59259-192-2:365. View

Bao J, Corke H, Sun M . Microsatellites, single nucleotide polymorphisms and a sequence tagged site in starch-synthesizing genes in relation to starch physicochemical properties in nonwaxy rice (Oryza sativa L.). Theor Appl Genet. 2006; 113(7):1185-96. DOI: 10.1007/s00122-006-0394-z. View

Neff M, Neff J, Chory J, Pepper A . dCAPS, a simple technique for the genetic analysis of single nucleotide polymorphisms: experimental applications in Arabidopsis thaliana genetics. Plant J. 1998; 14(3):387-92. DOI: 10.1046/j.1365-313x.1998.00124.x. View

Ohtsubo K, Nakamura S . Cultivar identification of rice (Oryza sativa L.) by polymerase chain reaction method and its application to processed rice products. J Agric Food Chem. 2007; 55(4):1501-9. DOI: 10.1021/jf062737z. View

Bao J, Corke H, Sun M . Nucleotide diversity in starch synthase IIa and validation of single nucleotide polymorphisms in relation to starch gelatinization temperature and other physicochemical properties in rice (Oryza sativa L.). Theor Appl Genet. 2006; 113(7):1171-83. DOI: 10.1007/s00122-006-0355-6. View