Study on heredity of aromatic gene of rice
2004
Nguyen Thi Lang | Truong Ba Thao | Bui Chi Buu
Based on the presence of aroma, the rice varieties are classified as aromatic and non-aromatic. The aromatic rice are preferred over non-aromatic rice during special occasions and for export, and thus they command a higher market price The term' aroma is derived from the fact that resine, oils and balsams were distinguished as aromatic compounds by a market odor.Analysis of BC1 F1,F1 ,F2 and BC2F2 seeds were done based on two categories aromatic and non aromatic. The results showed F1 and BC1 F1 non aromatic in two crossing. 9.5 percent aromaticon BC 2F2 and 15 percent aromatic in F2 population both Ir 64/Jamine 85 and IR 84/ DS 20. Microsattlelite (SSR) is a method for amplifying DNA of any organism using two specific oligonucleotide primers (about 23 base pairs in length) which flank the region of interest. Fragment of genomic DNA suitable as genetic markers can be produced by PCR amplification. In this study we used only one primer RG 28F-R to detected aroma and nonaroma in BC2F2 population and to examine the valrdity of microsetellite as genetic markers. To compare this prediction with the data derived from the aroma scoring the results give accuracy 95 percent.
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