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

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 mark...

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Published inJournal of agricultural and food chemistry Vol. 57; no. 7; pp. 2754 - 2762
Main Authors Lestari, Puji, Ham, Tae-Ho, Lee, Ho-Hoon, Woo, Mi-Ok, Jiang, Wenzhu, Chu, Sang-Ho, Kwon, Soon-Wook, Ma, Kyungho, Lee, Jeong-Heui, Cho, Young-Chan, Koh, Hee-Jong
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 08.04.2009
Subjects
Biological and medical sciences
Breeding
Cereal and baking product industries
Chemical Aspects of Biotechnology/Molecular Biology
Chemical Phenomena
DNA, Plant - analysis
Fish and seafood industries
Food industries
Fundamental and applied biological sciences. Psychology
Genetic Markers
Humans
Oryza - chemistry
Oryza - classification
Oryza - genetics
Polymerase Chain Reaction
Quality Control
Regression Analysis
Seeds - chemistry
Seeds - classification
Seeds - genetics
Taste
eating quality
marker
regression analysis
Rice
palatability
Bass
Edible fish
Evaluation
Monocotyledones
Regression analysis
Marker
Polymerase chain reaction
Oryza sativa
Palatability
Gramineae
Quality
Angiospermae
Cereal
Spermatophyta
Molecular biology
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Summary: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 R 2 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.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Rural Development Administration.
National Institute of Crop Science.
Seoul National University.
Korea National Open University.
Indonesian Center for Agricultural Biotechnology and Genetic Resources Research and Development.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf803804k