Morphological, Biochemical and Molecular Characterization of Selected Aromatic Rice

Abstract

Rice (oryza sativa L) in the staple food too more than two-third of the world population. It is especially important in asia, where more than ninty percent of world's rice is grown and consumed and where more than half of world's people live. India is the largest rice growing country, while china is the largest producer of rice. Fourty percent of our food grain production is dedicated to rice. Rice grown in the country is primarily divided into basmati rice and nonbasmati rice which further expand into 4000 different verities. India is one of the largest exporters of basmati rice in the world. In the present study investigates, Mean performance of 9 selected aromatic rice genotypes for nine morphological traits, biochemical studied for aroma, alkali spreading value (ASV), gel consistency (GC), Aroma measured in all varieties had milled aroma except, Pusa sugandha 5 and Basmati 370 showed strong aroma. Alkali spreading value test were found Vallabh basmati 24 had high Alkali Spreading Value while Pusa basmati 1, Basmati 386 showed intermediate alkali spreading value and other varieties showed low Alkali Spreading Value. Gel consistency test in all varieties were measured medium except Pusa basmati 1 and Basmati 386 had found soft in nature. Amylose percentage were ranged from 17.20% (Taroari basmati) to 21.86% (Basmati3 70). Molecular analysis of 9 selected basmati rice genotypes using 11 SSR primer pairs. A total of 125 allele were while 82 alleles were polymorphic detected with an average number of alleles of 11.36 per locus. The genotypes belonging to the same cluster are genetically more similar and the genotypes belonging to the different clusters are genetically different from each other.