Characterization of Genotypes Based on Morphological, Chemical and Molecular Markers in Scented Rice (Oryza sativa L.)
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Date
2011
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UAS Dharwad
Abstract
Locally scented popular forty one land races were collected from northern
Karnataka, which were grown over larger area, stable for specific trait(s) speciality
character of aroma. These genotypes were analyzed for their seed morphometric
characters by digital image analysis for the different seed parameters like length,
breadth, perimeter and area for husked and dehusked, and were found significantly
differing to each other.
Significant variations were noticed for plant morphological characters as per
the guidelines of PPV and FR. Some of the seed and plant morphological traits have
been used as key characters to identify the scented rice genotypes are leaf Auricle
colour, Anthocyanin pigmentation of leaf and stem, collar, ligules, stigma colour and
awns. Based on these, genotypes were grouped in different types. These characters
can be used for identification of off types at the time of field inspection. Genetic
diversity among some of these cultivars indicating that the cultivars can effectively
contribute to the gene pool of aromatic rice cultivars.
Of the 10 SSR markers used in the study only 9 markers were able to
distinguish the dramatic rice genotypes. A set of 4 informative SSR markers (CHR-4-
8, CHR-8-34, CHR-8-29 and CHR-8-6) are sufficient to analyze closely related
genotypes. These primers amplified a total of 24 profiles across 32 scented rice
genotypes. Cluster analysis based on Unweighted Pair Group Method Average
Analysis (UPGMA) led to recognition of 4 clusters. Cluster I was the largest with 26
genotypes followed by cluster III. Key characters based on aroma and chemical test
such as phenol, modified phenol and KOH tests are also found effective to categorise
the scented rice. Both seed quality and agro-morphological characters followed by
molecular marker study may be utilized to explore the relatedness and variability
among the scented rice lines.