Abstract
The amylose content (AC) is the main determinate of the eating and cooking quality (ECQ) of directly consumed rice grains. Since cooked rice grains with an excessively high AC have low stickiness, high swelling, poor glossiness, hardened texture after cooling, and poor palatability, worldwide efforts have been made to improve rice ECQ by AC manipulation. The genetic control of AC is determined by one main gene plus multiple minor genes. Therefore, the strategy for ECQ improvement is centered on the control of the expression of the major gene Waxy (Wx) and/or indirectly regulating amylose through amylopectin synthesis regulation. To this end, the designing high quality rice usually involves combining a main Wx allele together with some novel minor-effect genes to fine-tune amylose and balance the ECQ and appearance quality (AQ). Moreover, modern biotechnology can be used to manipulate AC and ECQ, which is also discussed in this review.
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