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首页> 外文期刊>African Journal of Biotechnology >Genetic diversity studies on selected rice varieties grown in Africa based on aroma, cooking and eating quality
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Genetic diversity studies on selected rice varieties grown in Africa based on aroma, cooking and eating quality

机译：基于香气，烹饪和进食质量对非洲选定水稻品种的遗传多样性研究

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Rice grain quality is an important factor that has a great influence on its market value and consumer acceptance. It is determined by three parameters controlling the cooking and eating qualities of rice (amylose content, gelatinization temperature and gel consistency) and by the aroma, which becomes a criterion increasingly preferred by consumers. Molecular characterization of specific genomic regions of rice genotypes by trait specific markers can help in the development of suitable breeding program. This study was conducted at AfricaRice Regional station, Saint-Louis, Senegal. 30 rice genotypes commonly used in Africa were evaluated using eight simple sequence repeat (SSR) markers linked to the cooking, eating properties, and the aroma. The total number of alleles was 45 with an average of 5.63 allele per locus. The number of alleles per marker varied from three for RM204 to eight for RM190 and RM342A and the effective number of alleles varied from 1.66 for RM204 to 6.16 for RM342A. The polymorphic information content (PIC) varied from 0.39 to 0.83 and the allele frequency ranged from 0.015 to 0.75. A maximum genetic similarity of 1 was observed between Gambiaka Kokoum and Gambiaka Burkina Faso, Basmati 270 and Basmati 370, Sahel 108 and Sahel 201, Sahel 108 and Sahel 208, Sahel 201 and Sahel 208, Sahel 202 and Sahel 209, and Sahel 305 and Sahel 317. The Sahel varieties found with maximum genetic similarity have the same amylose content, but different gelatinization temperature except Sahel 305 and Sahel 317 which have the same cooking and eating properties. Therefore, more markers are needed to discriminate those varieties. Minimum genetic similarity was observed between traditional aromatic rice Basmati 370 and the landrace Gambiaka Nigeria. The unweighted pair-groups method using arithmetic averages (UPGMA) cluster analysis of these cultivars enabled the classification of our varieties in five major groups with additional sub-clusters in groups 2, 3 and 4. Groups 1 and 2 composed of aromatics varieties, group 3 gathered the three improved Sahel aromatic varieties, group 4 was the most diversified group with three sub-clusters and group 5 corresponded to the traditional varieties Gambiaka. The results of this study indicated that the use of trait specific SSR markers enabled to group the varieties according to their cooking and eating quality and the aroma and therefore can be very useful in breeding rice varieties harboring good cooking and eating quality traits and aroma in rice breeding program.
机译：稻米品质是影响其市场价值和消费者接受度的重要因素。它是由控制米饭的烹饪和食用质量（直链淀粉含量，糊化温度和凝胶稠度）的三个参数以及香气所决定的，香气已成为消费者越来越青睐的标准。利用性状特异性标记对水稻基因型的特定基因组区域进行分子表征，可以帮助开发合适的育种程序。这项研究是在塞内加尔圣路易斯的非洲稻米地区站进行的。使用与烹饪，食用特性和香气相关的八个简单序列重复（SSR）标记对非洲常用的30种水稻基因型进行了评估。等位基因总数为45，每个基因座平均5.63个等位基因。每个标记的等位基因数量从RM204的三个等位基因到RM190和RM342A的八个等位基因，有效等位基因的数量从RM204的1.66变化到RM342A的6.16。多态信息含量（PIC）从0.39到0.83不等，等位基因频率从0.015到0.75不等。在Gambiaka Kokoum和Gambiaka布基纳法索，Basmati 270和Basmati 370，Sahel 108和Sahel 201，Sahel 108和Sahel 208，Sahel 201和Sahel 208，Sahel 202和Sahel 209，Sahel 305和305之间最大遗传相似性为1。 Sahel 317.发现具有最大遗传相似性的Sahel品种具有相同的直链淀粉含量，但糊化温度不同，但Sahel 305和Sahel 317具有相同的烹饪和食用特性。因此，需要更多的标记来区分那些品种。在传统的香米Basmati 370和地方品种尼日利亚Gambiaka之间观察到最小的遗传相似性。通过对这些品种进行算术平均（UPGMA）聚类分析的非加权成对组方法，我们可以将我们的品种分为五个主要组，并在第2、3和4组中有附加的子类。第1和第2组由芳香族品种组成，组第3组收集了三个改良的Sahel芳香品种，第4组是最多样化的组，有3个子类，第5组对应于传统品种Gambiaka。这项研究的结果表明，使用性状特异的SSR标记能够根据品种的烹饪和食用品质和香气对品种进行分组，因此对于育种具有良好烹饪和食用品质性状和香气的水稻品种非常有用。繁殖计划。

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