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Physico-chemical and molecular characterization of grain quality of traditional rice varities
The present study entitled “Physico-chemical and molecular characterization of grain quality of traditional rice varieties” was carried out in the Department of Plant Breeding and Genetics, College of Agriculture, Vellayani, during 2014 - 2016, for assessing the land races of rice for physical and c...
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| Format: | Ph.D Thesis |
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Vellayani
Department of Plant Breeding and Genetics, College of Agriculture
2016
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| Subjects: |
| LEADER | 03766nam a22001697a 4500 | ||
|---|---|---|---|
| 082 | |a 630.28 |b JEE/PH | ||
| 100 | |a Jeena George | ||
| 245 | |a Physico-chemical and molecular characterization of grain quality of traditional rice varities | ||
| 260 | |a Vellayani |b Department of Plant Breeding and Genetics, College of Agriculture |c 2016 | ||
| 300 | |a 58 pages | ||
| 502 | |a MSc | ||
| 520 | 3 | |a The present study entitled “Physico-chemical and molecular characterization of grain quality of traditional rice varieties” was carried out in the Department of Plant Breeding and Genetics, College of Agriculture, Vellayani, during 2014 - 2016, for assessing the land races of rice for physical and chemical parameters associated with grain quality and molecular characterization with SSR (Simple Sequence Repeats) markers specific to quality traits. Dehusked grains of twenty traditional rice varieties including medicinal rice Njavara were assessed for physical, chemical and cooking quality characteristics. Significant variations were observed among the varieties for all the traits evaluated. The kernel length of the varieties ranged from 4.00 mm (Gandhakasala) to 6.91 mm (Chennellu). The kernel length/breadth ratio ranged from 1.60 to 2.91. Based on the kernel length/breadth ratio, the grain shape of selected varieties was classified under medium and bold types. The linear elongation ratio for the varieties ranged from 1.11 to 1.60 and breadth wise elongation ratio ranged from 1.01 to 1.94. The variety Karimbalan took maximum time for cooking (52 minutes) and the variety Jeerakasala took the minimum time (31 minutes). Chemical characterization showed that, amylose content of the varieties ranged from 12.32% (Jeerakasala) to 29.82% (Cheruvirippu). The variety Njavara Veluthath recorded maximum protein content (13.57%) and the varieties like Cheradi, Marathondi and Thondi showed the minimum (8.90%). The Iron and Zinc content of the varieties ranged from 45.45 to 311.54 mg/kg and 27.88 to 102.41 mg/kg respectively. The variety Karimbalan recorded maximum Iron and Zinc content. The carotene content of the varieties ranged from 0.14 to 0.56 mg/lOOg. The minimum value was recorded for Mullan Kayama and maximum for Njavara Veluthath. Correlation analysis showed positive significant relationship between Iron and Zinc content. The amylose content also showed positive but non significant relationship with volume expansion and optimum cooking time. In molecular characterization, SSR marker RM535 linked to QTL (Quantitative Trait Loci) for Iron and Zinc content was detected in thirteen varieties. The marker RM190 linked with Wx gene locus associated with amylose content was detected in seventeen varieties and the marker RM520 linked to QTL for protein content was detected in all the varieties. The varieties identified as rich source of genes linked to quality traits can be used for the transfer of these genes to the cultivated varieties for quality improvement through marker assisted selection. The present investigation has proven that traditional rice varieties are rich in micronutrients and protein. The varieties like Njavara Veluthath and Orumundakan rich in protein can be utilized as donors for this character in further breeding program. The varieties which are superior in Iron and Zinc content like Karimbalan and Veliyan can be utilized as lines for biofortification programs which can nourish the growing population and tackle the “hidden hunger”. | |
| 650 | |a Department of Plant Breeding and Genetics | ||
| 700 | |a Jayalekshmy V G (Guide) | ||
| 942 | |2 ddc |c TH | ||
| 999 | |c 154927 |d 154927 | ||
| 952 | |0 0 |1 0 |4 0 |6 630_280000000000000_JEEPH |7 1 |8 REF |9 154003 |a KAUCLV |b KAUCLV |c THESES |d 2017-03-02 |o 630.28 JEE/PH |p 173735 |r 2017-03-02 |w 2017-03-02 |y TH | ||