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dc.contributor.authorPathak, Khanin-
dc.contributor.authorRathi, Sunayana-
dc.contributor.authorBaruah, A R-
dc.contributor.authorKumar, B-
dc.contributor.authorSarma, R N-
dc.identifier.issn0975-0967 (Online); 0972-5849 (Print)-
dc.description.abstractGlutinous rice is an important cereal crop of Eastern India. Understanding the genetic structure of glutinous rice is a key point for its further utilization in breeding programmes. In the present study, the marker association with cooking and eating quality (amylose content, gelatinization temperature & gel consistency) was studied in 138 glutinous rice accessions grown in different places of Assam using 60 simple sequence repeat (SSR) markers. Majority of the genotypes were waxy type with amylose content <0.05%. The genotypes could be divided into 9 subpopulations based on STRUCTURE analysis. Allele frequency divergence among 9 subpopulations ranged from 0.215 to 0.454. A total of 356 alleles were detected with an average of 6.23 alleles per SSR locus. Nei’s gene diversity revealed that glutinous rice accessions of Brahmaputra valley were more diverse. A clear-cut divergence of japonica accessions from other glutinous rice was observed. Genome-wide scanning detected a total of 20 significant marker-trait associations (P<0.01), with the R2 values ranging from 5.0 to 43.0%. Those markers showing strongest effects could provide ideal candidates for further study in marker-assisted selection.en_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJBT Vol.14(3) [July 2015]en_US
dc.subjectAssociation mappingen_US
dc.subjectCooking and eating qualityen_US
dc.subjectGlutinous riceen_US
dc.subjectMarker assisted breedingen_US
dc.subjectSSR polymorphismen_US
dc.titleMarker-trait associations for improving cooking quality in glutinous riceen_US
Appears in Collections:IJBT Vol.14(3) [July 2015]

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