Use of marker-Assisted Selection for cooking quality genes in breeding programs
2008
Ebadi, Ali Akbar . | Allagholipour,Mehrzad. | Hosieni,Maryam. | Novarian,Nora. | Mohamadi,Mohammad.
The amylase content of starch is a determining factor in the eating and cooking quality. Marker-assisted selection (MAS) using PCR markers flanking to amylase content were done to assort breeding lines with good eating and cooking quality. This experiment aimed to increase cooking and eating quality by application of DNA markers in the breeding program of rice cooking and eating quality development. In this study, tow microsatellite marker (RM190 and RM276) linked with amylase content were used for screening in 15 F2 population derived from crossing between local and improved variety. Result showed the maximum percentage of plants with same band pattern with local variety were revealed in Abjibooji/Sepidroud crosses and minimum of them were revealed in Gharib/Saleh crosses (47.7% and 17.6% respectively). Also maximum percentage of plants with good band pattern were revealed in Abjibooji/Saleh crosses and minimum of them were revealed in Hashemi/Saleh crosses (33.3% and 13.8% respectively). Maximum percentage of eliminated plant based on tow marker result were done in F2 population derived from AhlamiTarom/Saleh crosses and minimum of them were done in Hashemi/Sepidroud crosses (52.2% and 16% respectively). All populations are ready for screening in advanced generation based on improving both yield and cooking quality.
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