Development of new aromatic rice lines with high eating and cooking qualities

doi:10.1016/j.jia.2022.07.001

Journal of Integrative Agriculture ›› 2023, Vol. 22 ›› Issue (3): 679-690.DOI: 10.1016/j.jia.2022.07.001

所属专题：水稻遗传育种合辑Rice Genetics · Breeding · Germplasm Resources

收稿日期:2021-12-03 接受日期:2022-02-16 出版日期:2023-03-20 发布日期:2022-02-16

Development of new aromatic rice lines with high eating and cooking qualities

Kanokwan KAEWMUNGKUN^{1, 2}, Keasinee TONGMARK¹, Sriprapai CHAKHONKAEN¹, Numphet SANGARWUT¹, Thiwawan WASINANON¹, Natjaree PANYAWUT¹, Khanittha DITTHAB¹, Kannika SIKAEWTUNG¹, QI Yong-bin³, Sukanya DAPHA⁴, Atikorn PANYA¹, Natthaporn PHONSATTA¹, Amorntip MUANGPROM^1#

¹National Center for Genetic Engineering and Biotechnology, Thailand Science Park, Pathum Thani 12120, Thailand
²Department of Biotechnology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, Thailand
³Institute of Crop Science and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, P.R.China
⁴Khlong Luang Rice Research Center, Rice Department, Pathum Thani 12120, Thailand

Received:2021-12-03 Accepted:2022-02-16 Online:2023-03-20 Published:2022-02-16
About author:#Correspondence Amorntip Muangprom, Tel: +66-2-5646700 ext 3348, Fax: +66-2-5646707, E-mail: amorntip.mua@biotec.or.th
Supported by:
This research was funded by the Project of the Science and Technology Department of Zhejiang Province, China (LGN21C130005, 2021C02063-2) and the Agricultural Research Development Agency, Thailand (ARDA, PRP6205031170).

摘要/Abstract

Abstract:

Rice is the staple food for about half of the world’s population. Preferred by consumers, aromatic rice is a special type of rice with great commercial value. Cooking and eating qualities and aroma are the major grain qualities favored by most consumers. Currently, most of the available aromatic varieties have low yields and some undesirable agronomic traits. Thus, there is an urgent need to develop better aromatic rice varieties. This work aims to identify rice germplasm lines that have good grain quality and to develop new varieties with desirable traits. Thirty-six out of 188 germplasm lines were found to have betaine aldehyde dehydrogenase 2 (badh2) controlling the aroma and were analyzed for their 2-acetyl-1-pyrroline (2AP) contents. Then, 17 of those lines were found to have alleles for low amylose content and low gelatinization temperature, controlled by waxy and starch synthase IIa (SSIIa), respectively, suggesting that they are aromatic rice lines with high cooking and eating qualities. A total of 158 F₇ recombinant inbred lines (RILs) generated from five crosses of the selected germplasm lines were planted for phenotypic and yield observations, resulting in 27 F₈ RILs selected for yield evaluation and genotyping. Finally, four out of the seven F₉ aromatic RILs showed high yield, high 2AP production, and low amylose content, in agreement with their genotypes. The other three F₉ RILs were aromatic rice lines with high amylose content and high yield. Because consumer preferences for grain quality vary depending on regions and ethnic groups, the high-yielding aromatic RILs generated from this study can be used to increase the yield of Thai rice and to raise market value and farm profits.

Key words: germplasm , functional marker , aromatic rice , badh2 , waxy , SSIIa , RILs

. [J]. Journal of Integrative Agriculture, 2023, 22(3): 679-690.

Kanokwan KAEWMUNGKUN, Keasinee TONGMARK, Sriprapai CHAKHONKAEN, Numphet SANGARWUT, Thiwawan WASINANON, Natjaree PANYAWUT, Khanittha DITTHAB, Kannika SIKAEWTUNG, QI Yong-bin, Sukanya DAPHA, Atikorn PANYA, Natthaporn PHONSATTA, Amorntip MUANGPROM. Development of new aromatic rice lines with high eating and cooking qualities[J]. Journal of Integrative Agriculture, 2023, 22(3): 679-690.

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Development of new aromatic rice lines with high eating and cooking qualities

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