Sreenivasulu N, Zhang C, Tiozon RN Jr, Liu Q.

Plant Commun. 2022 May 9;3(3):100271. doi: 10.1016/j.xplc.2021.100271.

Abstract

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 demands.

See https://pubmed.ncbi.nlm.nih.gov/35576153/

AROMA: Rice fragrance is an important trait that is widely desired among rice producers and consumers. Approximately 300 volatiles have been detected in rice to date, but 2-AP is regarded as the primary aromatic component, and most studies have therefore focused on its genetic regulation. However, the intensity of the aroma conferred by 2-AP is markedly affected by both genetics and the environment (Okpala et al., 2019; Li et al., 2020; Luo et al., 2021b). 

Figure 3: Starch biosynthesis and key enzymes with their associated mutants.