Development and Implementation of Perfect DNA Markers to Predict Grain Quality Attributes of Rice Crossbreds

Arun Aryan

Research output: Book chapter/Published conference paperConference paper

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Abstract

Cooking properties of rice are influenced mainly by the amount and structure of amylose and amylopectin in the rice grain starch that constitutes the bulk of endosperm. Almost all the genes controlling starch biosynthesis in rice have been sequenced and characterised. Based on the location of various polymorphic regions in these genes/alleles, different PCR based diagnostic tests were developed to identify various allelic combinations in a range of rice lines. Implementation of these simple and robust genetic markers in the rice breeding program will play an important role in accurately predicting the cooking quality traits of crossbreds.
Original languageEnglish
Title of host publication4th International Temperate Rice Conference
EditorsStefano Bocchi, Aldo Ferrero, Andrea Porro
Place of PublicationNovara, ITALY
PublisherTipografia Fiordo s.r.l., Galliate (No), Italy
Pages60-61
Number of pages2
ISBN (Electronic)9788895616018
Publication statusPublished - 2007
EventInternational Temperate Rice Conference - Novara, ITALY, Italy
Duration: 25 Jun 200728 Jun 2007

Conference

ConferenceInternational Temperate Rice Conference
CountryItaly
Period25/06/0728/06/07

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  • Cite this

    Aryan, A. (2007). Development and Implementation of Perfect DNA Markers to Predict Grain Quality Attributes of Rice Crossbreds. In S. Bocchi, A. Ferrero, & A. Porro (Eds.), 4th International Temperate Rice Conference (pp. 60-61). Tipografia Fiordo s.r.l., Galliate (No), Italy.