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Journal of Agricultural and Food Chemistry 2009 Apr ; (7) :0
PCR marker-based evaluation of the eating quality of japonica rice ( Oryza sativa L.).
Lestari P,   Ham TH,   Lee HH,   Woo MO,   Jiang W,   Chu SH,   Kwon SW,   Ma K,   Lee JH,   Cho YC,   Koh HJ  

Abstract
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.

DHARA ID: D018497 Pubmed ID: 19334756


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