Genetics of protein and amylose content in aromatic rice (Oryza sativa L.)

Abstract

India gets maximum foreign exchange by export of Basmati rice (Oryza sativa L.) which have a high premium value in international market. So the situation now calls for diversifying scented rice breeding towards quality for export purposes. The protein and amylose content are the principal compositional indices of cooking quality. The market price and the consumer preference are the important factors which are given weightage during varietal improvement of quality. High protein and intermediate amylose content are preferred by the consumers. Therefore, an attempt have been made to know the gene interaction which controls the protein and amylose content in six aromatic rice varieties.