Indian Society of Genetics & Plant Breeding


Association analysis for grain quality traits in rice

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Association analysis was conducted on a panel of accession
of indigenous rice using SSR markers for nine traits related
to grain and cooking quality parameters of rice. The value
of PIC ranged from 0.316 (RM21945) to 0.738 (RM252) with
an average of 0.505 for all the genotypes under study. A
previously identified marker linked to amylose content, RM
190 on chromosome 6, showed a strong association for
amylose content in this class of rice. Another marker on
chromosome 7, RM11, also showed an association with
amylose content. Two markers (RM169 and RM21945 with
two alleles) showed associations with gel consistency. Four
significant associations for gelatinization temperature were
detected by four markers (RM11, RM12, RM21 and RM169).
A total of six associations were detected for grain length,
by five markers. For decorticated grain length 12 number of
association was detected by seven markers. For grain length
after cooking 11 associations were detected by six markers.
Two associations were detected for grain width. Four
associations were detected for decorticated grain width by
three markers. Two associations were detected for grain
width after cooking on chromosomes 4 and 5. The present
study also validated the two linked markers, RM21936 for
grain length and RMw513 for grain length after cooking, for
use in MAS. The study indicates the presence of novel QTLs
for a few traits under consideration. The study reveals the
feasibility of undertaking association analysis in
conjunction with germplasm characterization.

Keywords: Association mapping, SSR marker, grain quality, cooking quality and indigenous rice


Year: 2015
Volume: 75
Issue: 4
Article DOI: 10.5958/0975-6906.2015.00080.2
Print ISSN: 0019-5200
Online ISSN: 0975-6906


K. Pathak, S. Rathi info_circle

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