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Review
. 2022 May 9;3(3):100271.
doi: 10.1016/j.xplc.2021.100271. Epub 2021 Dec 28.

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Nese Sreenivasulu  1 , Changquan Zhang  2 , Rhowell N Tiozon Jr  3 , Qiaoquan Liu  4
Affiliations
Review

Post-genomics revolution in the design of premium quality rice in a high-yielding background to meet consumer demands in the 21st century

Nese Sreenivasulu et al. Plant Commun. .

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.

Keywords: amylopectin; amylose; eating and cooking quality; genetics; genome editing; texture.

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Figures

Figure 1
Figure 1
Holistic approaches to eating and cooking quality.
Figure 2
Figure 2
Starch biosynthesis and key enzymes with their associated mutants.
Figure 3
Figure 3
Premium quality monitoring for the rice industry.
See this image and copyright information in PMC

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