Abstract
Grain and cooking quality traits are extremely important for Basmati rice in view of its culinary characteristics. A total of twenty-five bacterial leaf blight (BB) resistant genes (xa13 and Xa21) pyramided BC1F1 genotypes from a cross between CSR-30 and Pusa Basmati-1460 with high yield were evaluated for grain and cooking quality traits. Quality parameters measured were, kernel dimensions before and after cooking, aroma, alkali spread value (ASV) and amylose content. Based on agronomic evaluation, BB reaction and percentage recovery of recurrent parent genome (RPG), BC1F1 genotypes P–C-70, P–C123, P–C-142 and P–C-149 were found promising and were stringently evaluated for quality. Elongation ratio for CSR-30 was recorded 1.93. Elongation ratio among pyramided BC1F1 genotypes varied between 1.34 (P–C-142) to 1.91 (P–C-149). The amylose percent for CSR-30 was found 23.3% (intermediate amylose content). The percent amylose for the pyramided genotypes varied from 20.7 to 30.2%. All the pyramided genotypes except P–C-4, P–C-19 and P–C-13 showed an ASV of 4 or 6 corresponding to gelatinization temperature (GT). The ASV for CSR-30 was scored 4. All the pyramided BC1F1 genotypes exhibited strong aroma similar to the parents. It was found that the two-gene pyramided BC1F1 genotypes had CSR-30 like characteristics and their grain quality traits were either superior or at par with CSR-30.
Similar content being viewed by others
References
APEDA (2014) www.apeda.gov.in. http://agriexchange.apeda.gov.in/indexp/reportlist.aspx
Bradbury LMT et al (2005) A perfect marker for fragrance genotyping in rice. Mol Breed 16:279–283
Little RR, Hilder GB, Dawson EH (1958) Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem 35:111–126
Bao JS (2012) Toward understanding the genetic and molecular bases of the eating and cooking qualities of rice. Cereal Foods World 57(4):148–156
Lawal OS, Lapasin R, Bellich B et al (2011) Rheology and functional properties of starches isolated from five improved rice varieties from West Africa. Food Hydrocoll 25:1785–1792
Umemoto T, Yano M, Satoh H et al (2002) Mapping of gene responsible for the difference in amylopectin structure between japonica-type and indica type rice varieties. Theor Appl Genet 104:1–8
Fofana M, Wanvoeke J, Manful J et al (2011) Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin. Int Food Res J 18:715–721
DelaCruz N, Khush GS (2000) Rice grain quality evaluation procedures. In: Singh RK, Singh US, Khush GS (eds) Aromatic rices. Oxford and IBH Publishing Co. Pvt. Ltd, New Delhi, pp 26–27
Jennings PR, Coffman WR, Kauffman HE (1979) Grain quality. Rice improvement. International Rice Research Institute, Los Banos, pp 101–120
Danbaba N, Anounye JC, Gana AS et al (2011) Grain quality characteristics of Ofada rice (Oryza sativa L.): cooking and eating quality. Int Food Res J 18:629–634
Nik-Shanita S, Hasnah H, Khoo CW (2011) Amylose and amylopectin in selected malaysian foods and its relationship to glycemic index. Sains Malays 40:865–870
Clegg KM (1956) The application of the anthrone reagent to the estimation of starch in cereals. J Sci Food Agric 7(1):40–44
Sood BC, Siddiq EA, Zaman FU (1983) Genetic analysis of kernel elongation in rice. Ind J Genet 43:40–43
Hossain MS, Singh AK, Fasih-uz-Zaman (2009) Cooking and eating characteristics of some newly identified inter subspecific (indica/japonica) rice hybrids. Sci Asia 35:320–325
Bansal UK, Kaur H, Saini RG (2006) Donors for quality characteristics in aromatic rice. Oryza 43:197–202
Win KM, Korinsak S, Sirithunya P et al (2013) Marker assisted introgression of multiple genes for bacterial blight resistance into aromatic Myanmar rice MK-75. Field Crops Res 154:164–171
Pandey MK, Rani NS, Sundaram RM et al (2012) Improvement of two traditional Basmati rice varieties for bacterial blight resistance and plant stature through morphological and marker-assisted selection. Mol Breed. https://doi.org/10.1007/s11032-012-9779-7
Shahidullah SM, Hanafi MM, Ashrafuzzaman Md et al (2009) Genetic diversity in grain quality and nutrition of aromatic rice’s. Afr J Biotech 8:1238–1246
IRRI, International Rice Research Institute (1980) Annual report for 1980. IRRI, International Rice Research Institute, Los Banos, pp 25–38
Bhonsle SJ, Sellappan K (2010) Grain quality evaluation of traditional cultivated rice varieties of Goa (India). Recent Res Sci Technol 2(6):88–97
Hu EA, Pan A, Malik V, Sun Q (2012) White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. Br Med J 344:1454–1460
Hu FB (2011) Globalization of diabetes. Diabetes Care 34:1249–1257
Brand-Miller J, Pang E, Bramall L (1992) Rice: a high or low glycemic index food. Am J Clin Nutr 56:1034–1036
Frei M, Siddhuraju P, Becker K (2003) Studies on the in vitro starch digestibility and the GI of six different indigenous rice cultivars from the Philippines. Food Chem 83:395–402
Yusof BN, Talib RA, Kamaruddin NA et al (2009) A low-GI diet is associated with a short-term improvement of glycaemic control in Asian patients with type 2 diabetes. Diabetes Obes Metab 11:387–396
Nik-Shanita S, Hasnah H, Khoo CW (2011) Amylose and amylopectin in selected malaysian foods and its relationship to glycemic index. Sains Malays 40:865–870
Nadaf AB, Krishnan S, Wakte KV (2006) Histochemical and biochemical analysis of major aroma compound (2-acetyl-1-pyrroline) in basmati and other scented rice (Oryza sativa L.). Curr Sci 91:1533–1536
Acknowledgements
This work was performed as a part of Ph.D. thesis work by first author. The author thanks Dr. K.S. Boora, Department of Molecular Biology and Biotechnology, College of Basic Sciences, Hisar, India for providing facilities to conduct the research.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interests to publish this manuscript.
Additional information
Significance statement In the present study, cooking and eating quality parameters were evaluated to ascertain the acquaintance of culinary qualities of CSR-30 in BB resistance pyramided BC1F1 genotypes (CSR-30 × PB1460). The aim was to confer BB resistance without compromising the basmati qualities of CSR-30 and thus improving the commercial viability of the same.
Rights and permissions
About this article
Cite this article
Baliyan, N., Kaur, P., Dhillon, S. et al. Grain and Cooking Quality Characteristics of BB Pyramided Genotypes Derived from Cross Between CSR-30 and Pusa Basmati-1460. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 89, 679–684 (2019). https://doi.org/10.1007/s40011-018-0984-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s40011-018-0984-y