Effects of Temperature on Volatile Profile and Aroma Quality in Rice

Prodhan, Zakaria Hossain; Faruq, Golam; Rashid, Khairuddin Abdul; Taha, Rosna Mat

doi:10.17957/ijab/15.0385

Cited by 17 publications

(9 citation statements)

References 19 publications

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“…Basmati will be strong in aromatic scent if the temperature is relatively cool during growing period in the day (25-32 0 C) and night (20-25 0 C) with humidity of 70-80% during flowering and grain filling period. Prodhan et al (2017) mentioned that cultivation practice, genetic composition, environmental condition and its interaction affect the aroma quality in rice and they also confirmed that among environmental components, temperature is a vital component that can affect the aroma quality and chemical composition of aromatic rice.…”

Section: Resultsmentioning

confidence: 84%

Sensory Test and Molecular Marker Based-Selection for Aromatic Rice in the F3 Progenies

et al. 2020

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Aromatic rice is a special type of rice that highly preferred by people in Asia due to the presence of aroma. Aroma in rice is determined by 2-acetyl-1-pyrroline (2AP) compound which is controlled by a recessive fgr gene. A hybridization between cv. Sintanur (aromatic rice) and PTB33 (non-aromatic, resistant to brown planthopper/BPH) has been done in order to develop aromatic rice lines that resistant to BPH. In the F2 progeny, molecular marker-based selection and bioassay for the brown planthopper resistant lines have been carried out; however selection for the aromatic trait has not been performed yet. The objective of this study was to obtain the F3 progeny’s individual with aromatic trait. Sensory test was conducted by KOH 1.7% solution, meanwhile molecular markers applied were ESP (External Antisense Primer), IFAP (Internal Fragrant Antisense Primer), INSP (Internal Non fragrant Sense Primer) and EAP (External Antisense Primer). Eighty-eight plants from two selected (SP#31 and SP#224) F3 lines progenies derived from cv. Sintanur and PTB33 have been evaluated in this study. Detection by molecular markers found seventy-five genotypes (85.23%) were homozygous recessive (aromatic rice) and one was heterozygous (non-aromatic). Eighty-five (96.59%) genotypes were aromatic as detected by sensory test alone. Seventy-two (81.82%) genotypes were categorized as aromatic rice based on sensory test and molecular markers. Due to inconsistency results from each method alone, it is advised both methods to be applied to ensure the reliability and the accuracy since aroma in rice is affected by genetic composition and environment conditions. Selected genotypes will be continued for breeding program in developing aromatic rice with improved agronomic traits.

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Section: Resultsmentioning

confidence: 84%

Sensory Test and Molecular Marker Based-Selection for Aromatic Rice in the F3 Progenies

et al. 2020

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“…4. Environmental factors viz., climate, soil, temperature; and cultural practices affect the grain quality of aromatic rice [6,15].…”

Section: Plant Breeding Methods Used To Develop Aromatic Varieties In Indiamentioning

confidence: 99%

Aromatic Rice of India: It’s Types and Breeding Strategies

Sharma¹,

Sandhya²,

Srivastava³

et al. 2022

Integrative Advances in Rice Research

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The coalescence of organoleptic traits viz., pleasant aroma, cooked rice texture, and taste make aromatic rice unique and distinguished from non-aromatic rice. Aromatic rice is cultivated in every rice growing country; with each country has its own indigenous collection. International trade of rice is dominated by Indica (long grained), Japonica (short grained), aromatic rice (Basmati and Jasmine) and glutinous rice; amidst which, Basmati types from India and Pakistan; and Jasmine types from Thailand have phenomenal demand. In India all types of aromatic rice are cultivated based on Kernel length; short, medium, long and very long grained. Basmati varieties own the major market, while other types of aromatic rice besides Basmati are popular in local market only. The country inherits rich diversity of aromatic rice germplasm; with more than 300 different types, each of the rice growing states of India has its own locally popular aromatic rice varieties. India a country where two third of its population consume rice as part of their daily food; aromatic rice always remain their favorite. Basmati, by virtue of its excellent qualities it dominates both national and international market. Every year, Basmati ranks first in respect of foreign exchange earned from the export of agricultural products from India (APEDA). The phenomenal demand and export figures have augmented Basmati Breeding program. However, only few aromatic varieties are cultivated depending on their demand, and their breeding program is also limited. In India, Basmati has over-shadowed other types of aromatic rice in market and in plant breeding programs too. Breeding for Basmati varieties is undertaken by prime agricultural institutions of India. The country regulates quality standards and development of Basmati varieties with the help of Export of Basmati Rice (Quality Control and Inspection) Rules 2003; Agricultural and Processed Food Products Export Development Authority (APEDA); and Basmati Export Development Foundation (BEDF). However, no such initiatives have been taken to promote the development of other aromatic rice varieties of India besides Basmati.

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“…The temperature has a significant impact on the growth, development, and yield of rice and is presently the most important climatic variable to investigate in a climate change context. , The temperature also influences the aroma quality in rice and aromatic rice produces more 2-AP when grown at optimum temperature . At 25 °C, the fragrant rice cultivars had the highest grain 2-AP concentrations .…”

Section: Environmental Factors Mediate 2-ap Accumulation In Fragrant ...mentioning

confidence: 99%

Biosynthesis of 2-Acetyl-1-pyrroline in Fragrant Rice: Recent Insights into Agro-management, Environmental Factors, and Functional Genomics

Imran

Shafiq

Ashraf

et al. 2023

J. Agric. Food Chem.

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Rice is a staple food for more than half of the world's population, and rice fragrance is a key quality attribute which is highly desired by consumers and attracts premium prices in the international market. There are around 200 volatile compounds involved in rice fragrance, but 2-acetyl-1-pyrroline (2-AP) has been considered a master regulator of aroma in fragrant rice. Consequently, efforts were made to increase the 2-AP contents in the grain by managing agronomical practices or by using modern functional genomic tools, which successfully converted nonfragrant cultivars to fragrant rice. Furthermore, environmental factors were also reported to influence the 2-AP contents. However, a comprehensive analysis of 2-AP biosynthesis in response to agromanagement practices, environmental factors, and the application of functional genomic tools for fragrant rice production was missing. In this Review, we summarize how micro/macronutrients, cultivation practices, amino acid precursors, growth regulators, and environmental factors, such as drought, salinity, light, and temperature, influence the 2-AP biosynthesis to modulate the aroma of fragrant rice. Furthermore, we also summarized the successful conversion of nonfragrant rice cultivars to fragrant rice using modern gene editing tools, such as RNAi, TALENS, and CRISPR-Cas9. Finally, we discussed and highlighted the future perspective and challenges related to the aroma of fragrant rice.

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Effects of Temperature on Volatile Profile and Aroma Quality in Rice

Cited by 17 publications

References 19 publications

Sensory Test and Molecular Marker Based-Selection for Aromatic Rice in the F3 Progenies

Sensory Test and Molecular Marker Based-Selection for Aromatic Rice in the F3 Progenies

Aromatic Rice of India: It’s Types and Breeding Strategies

Biosynthesis of 2-Acetyl-1-pyrroline in Fragrant Rice: Recent Insights into Agro-management, Environmental Factors, and Functional Genomics

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