Analysis of Fragrant Characteristics in Myanmar Rice Accessions Through Biochemical and Molecular Approaches
Keywords:
Aroma, Molecular marker analysis, Proline content, Rice, Sensory testAbstract
Aroma is a significant quality trait of rice, and cultivars with aroma command a premium on the marketplace. Fifteen rice cultivars were characterized for their aroma by three methods; sensory test, determination of proline content and molecular marker analysis. Sensory analysis revealed that eight rice cultivars were fragrant whereas the remaining ones were not. The proline content of rice leaves was analyzed at the flowering stage, and higher contents of proline were detected in fragrant cultivars than non-fragrant ones. A total of 35 simple sequence repeat (SSR) markers distributed over the whole rice genome, including 17 markers on chromosome 8 which were closely associated to the quantitative trait loci (QTLs) and/or genes for aroma, were employed to analyze genetic diversity of rice cultivars. Moreover, four functional markers were used to diagnose the aroma trait allele of the badh2 gene. At 29 SSR loci, a total of 85 alleles were found, with the number of alleles per marker ranging from 2 to 5. Values for polymorphism information content were between 0.2 and 0.67. Eight SSR markers on chromosome 8 could discriminate the presence of the fragrant gene in 8 rice accessions, while three functional markers could confirm two mutation alleles within the badh2 gene. Using the unweighted pair group method with arithmetic mean (UPGMA) approach, cluster analysis divided 15 rice accessions into two major clusters, effectively differentiating the short and medium bold cultivars from the slender cultivars. The three methods used in this study were strong enough to distinguish aromatic rice varieties.
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