Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century
The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs. Here, we highlight advances in genetic studies of ECQ and discuss prospects for f...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/126854 |
| _version_ | 1855516178138529792 |
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| author | Sreenivasulu, Nese Zhang, Changquan Tiozon, Rhowell N. Qiaoquan Liu |
| author_browse | Qiaoquan Liu Sreenivasulu, Nese Tiozon, Rhowell N. Zhang, Changquan |
| author_facet | Sreenivasulu, Nese Zhang, Changquan Tiozon, Rhowell N. Qiaoquan Liu |
| author_sort | Sreenivasulu, Nese |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs. Here, we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice. Innovations in gene- and genome-editing techniques have enabled improvements in rice ECQ. Significant genes and quantitative trait loci (QTLs) have been shown to regulate starch composition, thereby affecting amylose content and thermal and pasting properties. A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma. Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties. The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population |
| format | Journal Article |
| id | CGSpace126854 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1268542025-10-26T13:01:22Z Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century Sreenivasulu, Nese Zhang, Changquan Tiozon, Rhowell N. Qiaoquan Liu rice cooking breeding genes cell biology molecular biology biochemistry biotechnology The eating and cooking quality (ECQ) of rice is critical for determining its economic value in the marketplace and promoting consumer acceptance. It has therefore been of paramount importance in rice breeding programs. Here, we highlight advances in genetic studies of ECQ and discuss prospects for further enhancement of ECQ in rice. Innovations in gene- and genome-editing techniques have enabled improvements in rice ECQ. Significant genes and quantitative trait loci (QTLs) have been shown to regulate starch composition, thereby affecting amylose content and thermal and pasting properties. A limited number of genes/QTLs have been identified for other ECQ properties such as protein content and aroma. Marker-assisted breeding has identified rare alleles in diverse genetic resources that are associated with superior ECQ properties. The post-genomics-driven information summarized in this review is relevant for augmenting current breeding strategies to meet consumer preferences and growing population 2022-05 2023-01-11T14:29:24Z 2023-01-11T14:29:24Z Journal Article https://hdl.handle.net/10568/126854 en Open Access Elsevier Sreenivasulu, Nese, Changquan Zhang, Rhowell N. Tiozon Jr, and Qiaoquan Liu. 2022. Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century. Plant Communications 3, no. 3, 2022: 100271-100271. |
| spellingShingle | rice cooking breeding genes cell biology molecular biology biochemistry biotechnology Sreenivasulu, Nese Zhang, Changquan Tiozon, Rhowell N. Qiaoquan Liu Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century |
| title | Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century |
| title_full | Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century |
| title_fullStr | Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century |
| title_full_unstemmed | Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century |
| title_short | Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century |
| title_sort | post genomics revolution in the design of premium quality rice in a high yielding background to meet consumer demands in the 21st century |
| topic | rice cooking breeding genes cell biology molecular biology biochemistry biotechnology |
| url | https://hdl.handle.net/10568/126854 |
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