科研之友
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摘要
Pakistan is blessed with high quality rice having supreme attributes of physicochemical, cooking and eating properties and characteristic popcorn like aroma. Among all the quality traits, fragrance is the most valuable attribute with huge economic importance which is controlled by fragrant gene (fgr). An 8-bp deletion and 3 SNPs in the exon 7 in fgr gene result in accumulation of 2-acetyl-1-pyrroline in aromatic rice conferring fragrance. The present study was conducted to evaluate the rice grain quality attributes (physical, chemical and cooking properties) along with organoleptic analysis. Rice aroma evaluation was done by sensory analysis (cooking / KOH test) and genotyping of fgr gene by Allele Specific Assay (ASA). Results showed that out of 35rice varieties tested, only 12 showed high score of aroma by cooking / KOH test. While these varieties had extra-long/long and slender grains with medium amylose content and soft texture. Allele Specific genotyping was carried out to validate the aroma by specifically amplifying of fgr gene (8bp deletion). The assay showed 255bp band for 12 varieties (Khushboo, Sughdaasi, Mehak, Basmati 385, GA-5015, Super Basmati, Shaheen Basmati, MG-Basmati, Basmati 2000, Basmati-198, Basmati 515 and Basmati 370) confirming their status of fragrance. The remaining 22 were found to be non-fragrant varieties giving 355bp PCR product which is particular for non-fragrant. This fgr allele specific markers / genotyping of fragrance allele can be utilized as a robust tool to discriminate between aromatic and non-aromatic rice varieties within local traditional varieties that possess fgr and facilitate in marker assisted selection in aromatic rice breeding programs.
- 出版日期2017-6
