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

Arun Aryan

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

Arun Aryan

Science and Health

Research output: Book chapter/Published conference paper › Conference paper › peer-review

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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 language	English
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
Pages	60-61
Number of pages	2
ISBN (Electronic)	9788895616018
Publication status	Published - 2007
Event	International Temperate Rice Conference - Novara, ITALY, Italy Duration: 25 Jun 2007 → 28 Jun 2007

Conference

Conference	International Temperate Rice Conference
Country/Territory	Italy
Period	25/06/07 → 28/06/07

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CSU293250Accepted author manuscript, 630 KB

Cite this

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title = "Development and Implementation of Perfect DNA Markers to Predict Grain Quality Attributes of Rice Crossbreds",

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.",

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author = "Arun Aryan",

note = "Imported on 03 May 2017 - DigiTool details were: publisher = Novara, ITALY: Tipografia Fiordo s.r.l., Galliate (No), Italy, 2007. editor/s (773b) = Bocchi, Stefano; Ferrero, Aldo and Porro, Andrea; Event dates (773o) = 25-28 June 2007; Parent title (773t) = International Temperate Rice Conference.; International Temperate Rice Conference ; Conference date: 25-06-2007 Through 28-06-2007",

year = "2007",

language = "English",

pages = "60--61",

editor = "Stefano Bocchi and Aldo Ferrero and Andrea Porro",

booktitle = "4th International Temperate Rice Conference",

publisher = "Tipografia Fiordo s.r.l., Galliate (No), Italy",

}

Development and Implementation of Perfect DNA Markers to Predict Grain Quality Attributes of Rice Crossbreds. / Aryan, Arun.

4th International Temperate Rice Conference. ed. / Stefano Bocchi; Aldo Ferrero; Andrea Porro. Novara, ITALY : Tipografia Fiordo s.r.l., Galliate (No), Italy, 2007. p. 60-61.

Research output: Book chapter/Published conference paper › Conference paper › peer-review

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T1 - Development and Implementation of Perfect DNA Markers to Predict Grain Quality Attributes of Rice Crossbreds

AU - Aryan, Arun

N1 - Imported on 03 May 2017 - DigiTool details were: publisher = Novara, ITALY: Tipografia Fiordo s.r.l., Galliate (No), Italy, 2007. editor/s (773b) = Bocchi, Stefano; Ferrero, Aldo and Porro, Andrea; Event dates (773o) = 25-28 June 2007; Parent title (773t) = International Temperate Rice Conference.

PY - 2007

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N2 - 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.

AB - 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.

KW - Open access version available

M3 - Conference paper

SP - 60

EP - 61

BT - 4th International Temperate Rice Conference

A2 - Bocchi, Stefano

A2 - Ferrero, Aldo

A2 - Porro, Andrea

PB - Tipografia Fiordo s.r.l., Galliate (No), Italy

CY - Novara, ITALY

T2 - International Temperate Rice Conference

Y2 - 25 June 2007 through 28 June 2007

ER -

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

Abstract

Conference

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