DOAJ Open Access 2022

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Nese Sreenivasulu Changquan Zhang Rhowell N. Tiozon, Jr. Qiaoquan Liu

Abstrak

The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs. Here, we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice. Innovations in gene- and genome-editing techniques have enabled improvements in rice ECQ. Significant genes and quantitative trait loci (QTLs) have been shown to regulate starch composition, thereby affecting amylose content and thermal and pasting properties. A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma. Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties. The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population demands.

Topik & Kata Kunci

Botany

Penulis (4)

Nese Sreenivasulu

Changquan Zhang

Rhowell N. Tiozon, Jr.

Qiaoquan Liu

Format Sitasi

APA MLA BibTeX

Sreenivasulu, N., Zhang, C., Jr., R.N.T., Liu, Q. (2022). Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century. https://doi.org/10.1016/j.xplc.2021.100271

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Informasi Jurnal

Tahun Terbit: 2022
Sumber Database: DOAJ
DOI: 10.1016/j.xplc.2021.100271
Akses: Open Access ✓