Marker-Assisted Breeding for Improving the Cooking and Eating Quality of Rice



Cooking and eating quality of rice is determined by fragrance and starch physicochemical properties, comprising of apparent amylose content (AAC), gelatinization temperature (GT), gel consistency (GC) and paste viscosity profiles. Phenotyping for these traits is tedious, time-consuming and expensive. In addition, phenotyping for the starch properties of individuals in a population can only be done on the grain after harvesting, thereby negatively affecting genetic gain. Breeding for cooking and eating quality in rice is thus a major candidate for marker-assisted breeding along with breeding for disease resistance. Major genes for fragrance, AAC and GT have been cloned and the mutations in these genes have been used to develop functional markers for selection. These markers have successfully been applied to improve the cooking and eating qualities of both inbred and hybrid rice in various countries. Additionally, the advent of high-throughput SNP genotyping platforms coupled with the ever-declining cost for genotyping associated with modern sequencing technologies has greatly enhanced opportunities for genomics-assisted breeding for cooking and eating qualities and other important traits in rice.


Breeding for rice grain quality Cooking and eating quality markers Rice marker-assisted breeding 



The Alliance for a Green Revolution in Africa (AGRA) funded the lead author’s research on rice grain quality.


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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.CSIR-Crops Research InstituteKumasiGhana
  2. 2.Institute of Environment and Agricultural Research (INERA)OuagadougouBurkina Faso
  3. 3.CSIR-Plant Genetic Resources Research InstituteBunsoGhana
  4. 4.International Rice Research InstituteLos BañosPhilippines

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