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| Development of new aromatic rice lines with high eating and cooking qualities |
Kanokwan KAEWMUNGKUN1, 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 MUANGPROM1#
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1 National Center for Genetic Engineering and Biotechnology, Thailand Science Park, Pathum Thani 12120, Thailand
2 Department of Biotechnology, Faculty of Science and Technology, Thammasat University, Pathum Thani 12120, Thailand
3 Institute of Crop Science and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, P.R.China
4 Khlong Luang Rice Research Center, Rice Department, Pathum Thani 12120, Thailand
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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.
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Received: 03 December 2021
Accepted: 16 February 2022
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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).
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| About author: #Correspondence Amorntip Muangprom, Tel: +66-2-5646700 ext 3348, Fax: +66-2-5646707, E-mail: amorntip.mua@biotec.or.th |
Cite this article:
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.
2023.
Development of new aromatic rice lines with high eating and cooking qualities. Journal of Integrative Agriculture, 22(3): 679-690.
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