Kernel elongation in rice
| Autor: | Zakaria Hossain Prodhan, Faruq Golam |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Nutrition and Dietetics
genetic structures information science food and beverages Biology Quantitative trait locus Oryza biology.organism_classification Horticulture chemistry.chemical_compound Agronomy chemistry Amylose Kernel (statistics) Water uptake Grain quality natural sciences Elongation Agronomy and Crop Science Aromatic rice Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 93:449-456 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.5983 |
| Popis: | Kernel elongation after cooking is an important character of fine rice and most rice consumers prefer length-wise elongation. Although improvement of aromatic rice began early in the 1970s, until now the mechanisms and genetics of kernel elongation has remained unrevealed. Kernel elongation is considered as a physical phenomenon and is influenced by several physicochemical and genetic factors, including genotypes, aging temperature, aging time, water uptake, amylose content and gelatinization temperature. Recently the complete genetic map of fine rice has been created and the gene responsible for kernel length identified; moreover, this gene is tightly linked with the cooked kernel elongation trait. Several molecular markers linked with cooked kernel elongation have been developed. These tools will be helpful for the improvement of this important trait. For the proper study of cooked kernel elongation of rice, this review paper will provide the basis and directional materials for further studies. |
| Databáze: | OpenAIRE |
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