Abstract
Rice (Oryza sativa L.) is considered as one of the most important food crops all over the world. Because of the improvement of the actual living standards, there is more and more demand for improved grain quality. Although, the grain quality is a very complex quantitative trait in rice, it has great scientific significance and practical application value for the improvement of the quality of rice grain using high and up to date techniques. Here, we focus on the new advances in the application of the genetic improvement of grain quality by high throughput sequencing, genomic editing, near infrared spectroscopy, scanning electron microscopy, and other new techniques. Simultaneously, the application prospects of these high and up to date techniques have also been expected in the genetic improvement of rice quality. Thus, this will provide important information for genetic improvement of grain quality in rice breeding.
Highlights
Rice (Oryza sativa L.) is, a staple food for more than 3 billion people in more than 100 countries and regions and considered as one of the most important food crops worldwide, and it provides about 40% of the total calorie intake for Chinese people (Kusano et al, 2015; Peng et al, 2016a)
Grains of different hybrid rice varieties were aged for different lengths of time through artificial accelerated aging methods, and their spectral data were collected by near-infrared spectroscopy, a corresponding mathematical model was established and verified, and the results showed that the error between the predicted value and the actual value was very small by NIRS analysis technology (Cossel et al, 2010), indicating that the NIRS analysis technology could rapidly and nondestructively detect the germination rate of rice seeds
In addition to the above mentioned high-tech technologies, there are some high-tech technologies have been used for genetic improvement of rice grain quality, such as electronic nose detection technology, computer vision technology, texture analysis technology, differential scanning calorimetry technology and so on (Jin et al, 2015; Xu et al, 2014; Park et al, 2012; Parnsakhorn et al, 2012; Zheng et al, 2009; Roberto et al, 2006; Zhou et al, 2010; Yu et al, 2009; Thorpe et al, 2010)
Summary
Rice (Oryza sativa L.) is, a staple food for more than 3 billion people in more than 100 countries and regions and considered as one of the most important food crops worldwide, and it provides about 40% of the total calorie intake for Chinese people (Kusano et al, 2015; Peng et al, 2016a).
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