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.
|Title of host publication||4th International Temperate Rice Conference|
|Editors||Stefano Bocchi, Aldo Ferrero, Andrea Porro|
|Place of Publication||Novara, ITALY|
|Publisher||Tipografia Fiordo s.r.l., Galliate (No), Italy|
|Number of pages||2|
|Publication status||Published - 2007|
|Event||International Temperate Rice Conference - Novara, ITALY, Italy|
Duration: 25 Jun 2007 → 28 Jun 2007
|Conference||International Temperate Rice Conference|
|Period||25/06/07 → 28/06/07|
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.