Abstract
Oryza sativa holds a unique position among domesticated crop species as it is one of the most important staple foods globally. Without rice, the day will not be fulfilled in most of the Asian countries. Requirement of rice for consumption is anticipated from 450 million tons in 2011 to about 490 million tons in 2020 and to around 650 million tons by 2050 globally. To meet the food demands, it has been estimated that 40 per cent more rice is needed to be produced by 2050 for the ever increasing population. Increasing incidences of both biotic and abiotic stresses under changing climate are the major constraints in rice production to meet the rapidly escalating population. Crop improvement in rice will not be completed lacking of grain quality analysis. Rice grain quality embraces storage, milling, market quality, cooking and eating quality and nutritive quality of grain. Demand for high quality rice has increased globally in recent years and continues to trend upward due to the taste preferences. Since, consumer demand in Asia and all over the world are diverse due to varied demographics and culture, defining uniform attributes to grain quality becomes more challenging. The Middle Eastern consumers highly prefer long grain, well milled rice with strong aroma while European consumers prefer long grain non aromatic rices. In Asia, Chinese consumers prefer semi-aromatic rice to pure aromatic rice. Cooked kernel elongation is the most important quality traits, which differentiate the highly valued basmati rice from other rice types. Kernel elongation after cooking is an important character of fine rice and the most rice consumers prefer lengthwise elongation.
Highlights
Rice (Oryza sativa L.) is ranked as first in human food crop for more than half of the world’s population [1] and economically imperative food crop with nutritional diversification that helps in poverty alleviation
Premium quality rice grain is the demand of a growing population with better living standards
The successful application of CRISPR/Cas9 for tissue engineering and human stem cell modification has led to further developments in the field of precise genome editing
Summary
Rice (Oryza sativa L.) is ranked as first in human food crop for more than half of the world’s population [1] and economically imperative food crop with nutritional diversification that helps in poverty alleviation. Rice grain quality characters has been grouped into two classes: (i) grain appearance and (ii) cooking and eating qualities. The grain appearance includes kernel length, kernel breadth, kernel length-breadth ratio, endosperm translucency and cooking and eating qualities includes cooked kernel elongation, amylose content, gelatinization temperature (measured as alkali spreading value), aroma and volume expansion. Indian basmati rice and Thai jasmine rice are highly priced due to their distinctive aroma when cooked and some European countries have led consumers to prefer better quality rice. Basmati varieties has superior quality traits viz. Superfine slender grains, fine cooking quality, pleasant aroma, and lengthwise elongation during cooking and fetched with premium price in the local and global market [3]. Kernel elongation after cooking is an important character of fine rice and most of the rice consumers prefer length-wise elongation. Varieties in western region with Punjab showed good kernel elongation
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