Genotyping for rice eating qualities

Bradbury, L. M. T., Waters, D. L. E. and Henry, R. J. (2008). Genotyping for rice eating qualities. In R. J. Henry (Ed.), Plant genotyping II: SNP technology (pp. 187-194) Wallingford, United Kingdom: CABI Publishing. doi:10.1079/9781845933821.0187

Author Bradbury, L. M. T.
Waters, D. L. E.
Henry, R. J.
Title of chapter Genotyping for rice eating qualities
Title of book Plant genotyping II: SNP technology
Place of Publication Wallingford, United Kingdom
Publisher CABI Publishing
Publication Year 2008
Sub-type Research book chapter (original research)
DOI 10.1079/9781845933821.0187
ISBN 9781845933821
Editor R. J. Henry
Chapter number 11
Start page 187
End page 194
Total pages 8
Total chapters 15
Language eng
Abstract/Summary If the genetic basis of a trait is sufficiently well understood, genotyping is a simple, inexpensive and rapid way for breeders to introgress desirable grain characteristics into new or existing varieties because the confusing effects of the environment are removed and breeding programmes can minimize the degree of replication within the programme, increasing the effective size of available resources. Genotyping can significantly reduce analysis time, cost and required sample size by offering a single platform test for all of the traits being analysed in contrast to phenotyping which can require specialized equipment for each trait. At its most simple, genotyping requires only PCR and agarose gel technology. The reviewed rice characteristics using genotyping include: amylose content; gelatinization temperature; fragrance.
Keyword Betaine aldehyde dehydrogenase
Single nucleotide polymorphism
Low amylose rice
Starch synthase
Q-Index Code B1
Q-Index Status Provisional Code
Institutional Status Non-UQ

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Created: Fri, 21 Oct 2011, 10:39:41 EST by Professor Robert Henry on behalf of Qld Alliance for Agriculture and Food Innovation