MANIFESTATION OF WAXY ENDOSPERM GENES IN GRAIN OF RICE VARIETIES AND HYBRIDS

• Published in: Zernovoe hozâjstvo Rossii (Online) no. 1; pp. 3 - 12
• Main Authors: V. A. Dzyuba, L. V. Esaulova, I. N. Chukhir
• Format: Journal Article
• Language: Russian
• Published: Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy” 01.05.2018
• Subjects: genotype; inheritance; pollen grain; population; rice; variety; variety-selection; waxy endosperm
• ISSN: 2079-8725; 2079-8733

The article describes genes which control waxy endosperm of rice grain and shows their inheritance in F1 and frequency of variability in F2 on the sample of triploid endosperm and haploid pollen grains. Waxy endosperm depending on the  doses of dominant and recessive genes (WxWxWx, WxWxwx, Wxwxwx and wxwxwx) consists of conventional and waxy (gluten) starch. According to concentration of dominant and recessive genes of waxy endosperm, endosperm of rice grain will contain a definite number of amylose and amylopectin. The more recessive genes in gluten endosperm, the less content of amylose  and the more content of amylopectin are. The structure of rice grain endosperm depends on concentration and quantity of dominant and recessive alleles. Triplex of dominant  genes WxWxWx forms vitreous endosperm. If there is only one recessive allele of waxy endosperm, the structure of endosperm is going to change into dull-gluten endosperm. The selectionists should take into account this genetic property when hybridizing new gluten varieties. We conducted analysis of endosperm and pollen grains of F1 hybrids using 2% iodine test to determine the inheritance of gluten in phenotype reveal of waxy endosperm genes. In all cases in endosperm and pollen grain gluten possesses recessive effect. The trait can easily be used in selection of new varieties of gluten genotype. In 1994 gluten rice variety was included into State Register of selection achievements. Such waxy rice varieties of ARRIR selection as ‘Violetta’,‘Vita’ and ‘Yuzhnaya Noch’ were made and are being tested. Food industry uses grain of waxy and gluten varieties for children and dietary food.