Abstract
Red-pericarp variety Kuanfu waxy aroma is highly valued for its grain quality in Taiwan, but it has undesirable traits of awned rough grain and taller plant height. The present study compared the palatability of cooked rice grains and yields of Kuanfu waxy aroma and its ten NaN 3 -induced awnless non-waxy aromatic M 6 -generation mutants developed through single-seed-descent selection (from M 2 to M 6 generation) plus a non-waxy aromatic rice variety TNG71 (reference variety with good eating quality). The palatability of cooked rice grains was assessed by using a rice taste meter. Results indicated that all the mutants exhibited awnless grain traits and reduced plant height. PCR analyses confirmed the expression of fragrance ( fgr ) gene in these mutants. Significant differences in the palatability of cooked rice were also observed among the mutants with AM-425 (70.45) and AM-430 (73.75) having higher palatability scores than TNG71 (69.32). Mutant AM-425 also had higher aroma sensory score (1.33) than TNG71 (1.17). Two years yield trials indicated that AM-425 and AM-430 significantly out-yielded Kuanfu waxy aroma and can be recommended to rice growers.
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