PCR Marker-Based Evaluation of the Eating Quality of Japonica Rice (Oryza sativa L.)

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 R2 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.

Identification of Quantitative Trait Loci Associated with Rice Eating Quality Traits Using a Population of Recombinant Inbred Lines Derived from a Cross between Two Temperate japonica Cultivars

“…A few studies have also identified QTLs for eating quality in doubled haploid (DH)lines or RILs derived from crosses between different japonica strains (Kobayashi and Tomita, 2008;Suh et al, 2006;Takeuchi et al, 2008;Tanaka et al, 2006;Wada et al, 2008). DNA markers closely linked to these QTLs have made it possible to more efficiently develop rice cultivars with a higher eating quality (Lestari et al, 2009).…”

Search for Cell-Wall-Degrading Enzymes of World-Wide Rice Grains by PCR and Their Effects on the Palatability of Rice

“…9) Lestari et al have used our primers and their original primers to develop an estimation formula for the results of the Mido-value of cooked rice grains. 10) Cooked rice is softened by the decomposition of the cell-wall, suggesting the important role of cell-walldegrading enzymes in the physical properties of the endosperm cell wall. Softening of the texture upon cooking by the addition of cellulase 11) and xylanase 12) has been reported.…”

Molecular Marker-Assisted Selection of Rice Grain Quality on Rice (Oryza sativa L.) Lines Tolerant to Fe Toxicity Stress

“…The physicochemical is influenced by starch content in the endosperm which is determined by amylose content (AC) and gel consistency (GC) [7]. Molecular markers for selection of high quality seed have been developed by many researchers.…”

“…Functional markers such as SSR, STS or SNP associated with genes related to the physicochemical properties of rice have been established [6,7,8]. Markers used previous studies are s3cl, sbe1, ss1, ssiia, gpa, gbss1, pul and ams [7].…”

“…Markers used previous studies are s3cl, sbe1, ss1, ssiia, gpa, gbss1, pul and ams [7]. The markers can be used to assist in selecting rice seed under Fe toxicity.…”