Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 6/20/2005
Publication Date: 7/5/2005
Citation: McClung, A.M., Chen, M., Bergman, C.J., Fjellstrom, R.G. 2005. Determining rice cooking, processing, and sensory quality through the use of genetic markers [abstract]. American Association of Cereal Chemists Meeting. p. S-33. Interpretive Summary:
Technical Abstract: Rice molecular markers have been developed that are associated with genes which control amylose content, gelatinization temperature, aroma, cooked kernel elongation, and RVA paste viscosity properties. These genetic markers can be used to predict rice cooking, sensory, and processing quality in rice cultivars and breeding lines. Standard analytical methods for measuring these traits are accurate but results can vary for an individual cultivar depending on the environment or location where it has been grown. In contrast, the molecular markers reveal the genetic makeup of the cultivar and show which alleles of the genes controlling these quality traits are present, regardless of the environment. The improved accuracy and efficiency of using these markers as compared to conducting conventional analytical assays will help breeders to select for specific cooking, processing, and sensory quality traits. In addition, desired quality traits can be fixed at an earlier generation in the breeding process so that more resources can be utilized to improve traits under quantitative genetic control like yield and milling quality which largely determine crop value. A survey of grain quality alleles common in US varieties also allows geneticists to more quickly identify novel alleles in US or foreign germplasm that could lead to the development of cultivars with unique quality traits. These markers can also be used by the rice industry to verify identity of specific cultivars throughout their processing stream for quality assurance.