Ciri Morfologi, Fisiko-Kimia dan Kerintangan Dua Titisan Padi Kemandulan Jantan Sitoplasma (CMS) Baru

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Elixon Sunian ◽  
Mohd. Solihen Jamal ◽  
Asfaliza Ramli ◽  
Othman Omar ◽  
Habibbudin Hashim ◽  
...  
Keyword(s):  
Amylose Content ◽  
Brown Planthopper ◽  
Blast Disease ◽  
Male Sterile ◽  
Rice Varieties ◽  
Gel Consistency ◽  
Moderately Resistant ◽  
Maturation Age ◽  
B Lines ◽  
Selection Of

CMS (cytoplasmic male sterile) line is one of the most important hybrid parents in hybrid rice production technology using Three-Line systems. Test-crosses for selection of candidate local maintainer lines were conducted using 24 rice varieties and two CMS-WA (wild abortive) lines IR78374A/B and 1A/B. The F1 of the two combinations, namely IR78374A/P519 and 1A/MR243 had less than 10% spikelet fertility (6.4 and 7.2%, respectively), indicated that P519 and MR243 are partially maintainers and could be used for the development of new locally adapted CMS lines. As a results, two CMS lines, namely 0025A/B and 0047A/B were generated after 5 to 6 successive backcrossing of IR78374A with P519 and 1A with MR243. The CMS 0025A/B and 0047A/B lines had maturation age which is comparable to other commonly grown inbred varieties. The percentage of stigma exertion rate for CMS 0025A/B and 0047A/B were 17.9 and 21.3%, respectively, lower than that of IR78374A/B (43.2%). Both showed poor out-crossing rate. CMS 0025A/B and 0047A/B are classified as long and slender grain. They had intermediate amylose content. Their gel consistency was hard, comparable to that of MR263 (medium).  CMS 0025A/B and 0047A/B lines were also moderately resistant to foliar blast disease and brown planthopper infestation.

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

scholarly journals Irrigated and Rain-Fed Lowland Rice Breeding in Uganda: A Review

2021 ◽  
Author(s):  
Jimmy Lamo ◽  
David Ochan ◽  
Desta Abebe ◽  
Zelalem Zewdu Ayalew ◽  
Anna Mlaki ◽  
...  
Keyword(s):  
Rice Blast ◽  
Amylose Content ◽  
Second Phase ◽  
Rice Yellow Mottle Virus ◽  
Rice Varieties ◽  
Breeding Lines ◽  
Third Phase ◽  
Yellow Mottle ◽  
Breeding Efficiency ◽  
Selection Of

Since introduction of rice into Uganda in 1904, improvement of the irrigated and rain-fed lowland types was undertaken to address a number of production and quality constraints in three consecutive and overlapping phases. The initial phase was achieved through evaluation of introduction, selection of promising lines and subsequent release of the selected lines for production by the farmers. In the second phase, genetic potential of traits and characteristics of interest were analyzed and used to guide selection of suitable parents for hybridization and the third phase employed genotyping approach in screening and selection of the parental lines and the segregating populations to enhance the breeding efficiency for the traits of importance. Simultaneously, the key production constraints addressed included resistance to rice yellow mottle virus (RYMV), rice blast, bacterial leaf blight and narrow leaf spot diseases as well as submergence tolerance and cold tolerance. The quality traits considered for the improvement alongside the grain yield parameters were the grain aroma, amylose content, shape and size. These interventions have resulted into release and wide adoption of seven rice varieties in Uganda besides several breeding lines which have informally diffused into different major rice production agro-ecology. Subsequently, it can be concluded that a substantially strong and functional breeding platform for rice in Uganda has been established.

scholarly journals Glycemic index studies in rice (Oryza sativa L.) varieties developed by ANGRAU

2021 ◽  
Vol 17 (AAEBSSD) ◽  
pp. 133-137
Author(s):  
S. Divya Prasanna Kumari ◽  
G. Nirmala Devi ◽  
N. Chamundeswari
Keyword(s):  
Glycemic Index ◽  
Significant Variation ◽  
Agricultural Research ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Research Station ◽  
Rice Varieties ◽  
Gel Consistency ◽  
The Mean ◽  
Chemical Traits

Twenty popular rice varieties developed by ANGRAU obtained from Regional Agricultural Research Station (RARS), Maruteru during Kharif – 2019, were screened for chemical quality traits viz., gel consistency, gelatinization temperature, amylose along with glycemic index.In our study, significant variation was observed among all the varieties for chemical traits but no significant variation was observed in case of glycemic index.The amylose content observed over the varieties ranged from 21.7 per cent to 24.73 per cent. All the varieties have intermediate amylose content. Gel consistency ranged from 37.67 (hard gel) to 75 (soft gel) with the mean of 52.57. The alkali spreading value was noticed to be low, intermediate and high among all rice varieties.Glycemic index rangedfrom 56.72 -66.43 with a general mean of 60.67. Furthermore, all the varieties were categorized as medium GI varieties (56-69). Among all the varieties, Pushyami has shown the least value (56.72) for glycemic index.From the present investigation, it is concluded that, Rice varieties such as Chandra, Indra, Sri Dhruthi, Swarna, Samba Mahsuri, Sujatha, Maruteru Samba, MaruteruMahsuri recorded intermediate amylose, alkali spreading value and medium GI, which are desirable for rice consumers while counting for better rice with the best quality and glycemic index.

scholarly journals KERAGAMAN DAN SUMBER GEN KETAHANAN VARIETAS PADI LOKAL TERHADAP PATOGEN Pyricularia grisea PENYEBAB PENYAKIT BLAS

2020 ◽  
Vol 22 (2) ◽  
pp. 119-128
Author(s):  
Santoso Santoso ◽  
Anggiani Nasution ◽  
Nani Yunani
Keyword(s):  
Genetic Diversity ◽  
Blast Disease ◽  
Pyricularia Grisea ◽  
Specific Response ◽  
Response Patterns ◽  
Rice Varieties ◽  
High Genetic Diversity ◽  
Resistance Response ◽  
Pathogenic Races ◽  
Moderately Resistant

[DIVERSITY AND THE SOURCE OF RESISTANCE GENE OF LOCAL RICE VARIETIES ON THE PATHOGENIC OF Pyricularia grisea CAUSE OF BLAST DISEASE]. Local rice varieties are known to have resistance or source of genes to  pests even though their productivity yield is low. The pathogen of Pyricularia grisea is a cause of blast disease, which is one of the obstacles in rice production. The research aims to characterize the resistance of local rice varieties to the  pathogen of P. grisea and to evaluate the virulence level of P. grisea pathogens against local rice varieties. A total of 100 local rice varieties and check varieties are susceptible and resistant namely Kencana Bali and Situ Patenggang tested their resistance to 4 dominant pathogenic of P. grisea i.e. races 033, 073, 133 and 173. Inoculation was carried out on stages 4-5 leaves or 18-21 days after seedling in a green house. The results showed a high genetic diversity of local rice varieties against pathogenic races 033, 073, 133 and 173. Based on the response of local rice varieties resistance i.e. moderately resistant (MR), resistant (R) and susceptible (S) to pathogenic races 033, 073 , 133 and 173 obtained 45 resistance response patterns. Cere Bereum varieties which are local rice varieties from West Java and Situ Patenggang resistant check varieties have a resistant response to 4 P. grisea pathogenic races used. A number of local rice varieties also show a resistant and moderately resistant response to the four pathogenic races used include Siam 11, Pare Siriendah, Menyan, Cere Manggu and Enud-Rawa Bogo. Local rice varieties Djedah and Padi Hitam (2) are local rice varieties that have a specific response of resistant or moderately resistant to race 173.  Race 133 and 173 have higher virulence rates than those of races 033 and 073 on local rice varieties. The results of this study indicate that there is a great potential for the utilization of local rice varieties, as a source of resistance genes for blast disease for the assembly of rice varieties that are resistant to blast disease.   

scholarly journals Relationship between High Temperature and Formation of Chalkiness and Their Effects on Quality of Rice

2018 ◽  
Vol 2018 ◽  
pp. 1-18 ◽  
Author(s):  
A. Y. M. Nevame ◽  
R. M. Emon ◽  
M. A. Malek ◽  
M. M. Hasan ◽  
Md. Amirul Alam ◽  
...  
Keyword(s):  
High Temperature ◽  
Amylose Content ◽  
Pragmatic Approach ◽  
Rice Varieties ◽  
Material Resources ◽  
Temperature Responsive ◽  
Stable Qtls ◽  
Gel Consistency ◽  
Genetic And Environmental Factors

Occurrence of chalkiness in rice is attributed to genetic and environmental factors, especially high temperature (HT). The HT induces heat stress, which in turn compromises many grain qualities, especially transparency. Chalkiness in rice is commonly studied together with other quality traits such as amylose content, gel consistency, and protein storage. In addition to the fundamental QTLs, some other QTLs have been identified which accelerate chalkiness occurrence under HT condition. In this review, some of the relatively stable chalkiness, amylose content, and gel consistency related QTLs have been presented well. Genetically, HT effect on chalkiness is explained by the location of certain chalkiness gene in the vicinity of high-temperature-responsive genes. With regard to stable QTL distribution and availability of potential material resources, there is still feasibility to find out novel stable QTLs related to chalkiness under HT condition. A better understanding of those achievements is essential to develop new rice varieties with a reduced chalky grain percentage. Therefore, we propose the pyramiding of relatively stable and nonallelic QTLs controlling low chalkiness endosperm into adaptable rice varieties as pragmatic approach to mitigate HT effect.

scholarly journals Genetic dissection of eating and cooking qualities in different subpopulations of cultivated rice (Oryza sativa L.) through association mapping

BMC Genetics ◽  
2020 ◽  
Vol 21 (1) ◽  
Author(s):  
Chunfang Zhao ◽  
Ling Zhao ◽  
Qingyong Zhao ◽  
Tao Chen ◽  
Shu Yao ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Association Mapping ◽  
Genetic Factors ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Cultivated Rice ◽  
Rice Varieties ◽  
Gene Markers ◽  
A Genome ◽  
Gel Consistency

Abstract Background Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, gelatinization temperature and pasting viscosity are important indices for evaluating rice ECQs. Genetic factors are required for development of rice varieties with excellent ECQs and association mapping is one of the promising approaches for discovering such associated genetic factors. Results A genome-wide association mapping was performed on a set of 253 non-glutinous rice accessions consisting of 83 indica and 170 japonica cultivated rice varieties through phenotyping for 11 ECQ traits in two consecutive years and genotyping with 210 polymorphic SSR and candidate-gene markers. These markers amplified 747 alleles with an average of 3.57 alleles per locus. The structure, phylogenetic relationship, and principal component analysis indicated a strong population differentiation between indica and japonica accessions and association mapping was thus undertaken within indica and japonica subpopulations. All traits showed a large phenotypic variation and highly significant phenotypic correlations were present between most of traits. A total of 33 and 30 loci were located for 11 ECQs in indica and japonica subpopulations respectively. Most of associated loci were overlapped with starch synthesis-related genes (SSRGs), and the Wx locus gathered 14 associated loci with the largest effects on amylose content, gel consistency and pasting viscosities. Eight subpopulation specific markers, RM588, Wx-(CT)n, SSI and SBE1 for indica subpopulation and RM550, Wxmp, SSIIa and SBE4 for japonica subpopulation, were identified, suggesting alleles of SSRGs showed the subspecific tendency. Nevertheless, allelic variation in SSIIa showed no tendency towards subspecies. One associated maker RM550 detected in japonica subpopulation for amylose content and pasting viscosity was verified a potential novel and stably expressed locus and could be selected for further fine mapping. Conclusion This study illustrated the potential for dissecting genetic factors of complex traits in domesticated rice subspecies and provided highly associated markers to facilitate marker-assisted selection for breeding high-quality indica or japonica rice varieties.

Variety-related feeding patterns in the brown planthopper, Nilaparvata lugens (stål) (Hemiptera: Delphacidae), on its host, the rice plant

1988 ◽  
Vol 78 (2) ◽  
pp. 339-349 ◽  
Author(s):  
D. E. Padgham ◽  
S. Woodhead
Keyword(s):  
Rice Variety ◽  
Brown Planthopper ◽  
Nilaparvata Lugens ◽  
Time Of Day ◽  
Rice Varieties ◽  
Sources Of Variation ◽  
Insect Populations ◽  
Honeydew Excretion ◽  
Nilaparvata Lugens Stål ◽  
Moderately Resistant

AbstractMajor potential sources of variation in the feeding of Nilaparvata lugens (Stål) which are not host-dependant are those related to time, i.e. the age of the insect, the length of time the insect is in association with the plant and the time of day. These parameters were investigated with a susceptible, a moderately resistant and a resistant rice variety using honeydew clocks for the collection of honeydew excretion data. It is concluded that there are non-circadian patterns of honeydew excretion which are related to the degree of resistance of the variety and that such feeding and excretion patterns can be used to characterize the relationship between insect populations and rice varieties.

scholarly journals Screening of rice genotypes for leaf blast resistance under field condition

2020 ◽  
Vol 3 (2) ◽  
pp. 276-286
Author(s):  
Pratiksha Sharma ◽  
Prem Bahadur Magar ◽  
Suraj Baidya ◽  
Ram Baran Yadaw
Keyword(s):  
Field Experiment ◽  
Blast Resistance ◽  
Blast Disease ◽  
Disease Assessment ◽  
Research Centre ◽  
Leaf Blast ◽  
Rice Varieties ◽  
Rice Genotypes ◽  
Moderately Resistant ◽  
Resistant Genotypes

Blast, caused by Pyriculariagrisea (Sacc.) is the most destructive disease of rice in Nepal. To identify the sources of leaf blast resistance in rice genotypes, a field experiment was conducted under natural epiphytotic condition at National Plant Pathology Research Centre (NPPRC), Khumaltar, Lalitpur, Nepal during summer season in 2018 and 2019.A total of 128 rice genotypes in 2018 and 291during 2019 including resistant check (Sabitri) and susceptible check (Shankharika/Mansuli) were tested. Field experiment was conducted in single rod row design. Leaf blast disease assessment was done according to 0-9 scale. During 2018, 59 entries were highly resistant (Score 0), 34 resistant (Score 1), 26 moderately resistant (Score 2-3), 5 were moderately susceptible (Score 4-5), 4 susceptible (Score 6-7) and none of them were highly susceptible (Score 8-9) to leaf blast. Similarly, in 2019, 6 lines were highly resistant, 70 resistant, 196 moderately resistant, 15 lines were moderately susceptible, 4 susceptible and none of them were highly susceptible to the disease. Only, one genotype NR2179-82-2-4-1-1-1-1 (Score 1) was found resistant in both years. Similarly, genotype NR2182-22-1-3-1-1-1 (Score 2-3) was found moderately resistant. Some of the genotypes were found resistant in 2018 which become moderately resistant in 2019, they were NR2180-20-2-5-1-1-1-1, IR97135-8-3-1-3, IR98786-13-1-2-1, NR2181-139-1-3-1-1-1-1, and IR13F402. So, findings of these resistant and moderately resistant genotypes could be used in resistant source for the development of leaf blast resistant rice varieties through hybridization in future.

scholarly journals Cooking and functional properties of parboiled milled local rice marketed in the south-east zone of Nigeria

2020 ◽  
Vol 9 (2) ◽  
pp. 319-331
Author(s):  
Chinenye E. Azuka ◽  
Iro Nkama ◽  
Chinwendu R. Eze ◽  
Nahemiah Danbaba ◽  
Felix U. Asoiro
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Expansion Ratio ◽  
Grain Weight ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Gel Consistency ◽  
High Amylose ◽  
Locally Grown

Imported rice is perceived to have better cooking properties than locally grown rice in Nigeria and it has increased its market share while reducing patronage for local rice. Rice in Nigeria has many applications, including consumption as whole cooked grain or dumpling or use as an adjunct in making beverages. Eighteen varieties of parboiled milled local rice and three imported rice varieties, coded Ip1, Ip2 and Ip3, were studied for their cooking and functional properties using standard methods. There was a significant (p<0.05) increase in the dimensions of all the rice varieties when cooked. There was a 25 g increase in the grain weight and an elongation ratio of more than 1.26 in all the rice varieties. Ghesua had the highest cooked grain weight (68.67 g) while Omor-Mas (6.00) and R-Bus (6.00) had the highest volume expansion ratio (VER). The VER was more than 3.00 for all the rice varieties. All the local rice varieties imbibed less water (17.67-25.33 ml) compared to the imported rice varieties (26.00-27.67ml) before they reached their optimum cooking time. The imported rice varieties were of soft gel consistency (89.67-73.50 mm) and intermediate amylose content (20.71-23.14 %) while the local rice varied in amylose and gel consistency. Abakiliki-Mas (27.00 mm) and R-8 (33.67 mm) were of hard gel-consistency, intermediate (21.11 %) and high amylose (27.21 %) content respectively and have not been exploited although they would be appropriate for making canned rice, dry mixes and rice-noodles.

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