The Background and Significance of the Research Project of Increasing Amylose Content in Rice

Rice is the world's major food crop, and two-thirds of the world’s population is rice-based. In recent years, with the successful breeding of a series of new rice varieties and the introduction of supporting cultivation techniques, the yield of rice has generally been increased, basically satisfying people's food and clothing needs. In Asia, rice provides 35% of people's total food energy. With the development of the market economy and changes in people's consumption concepts, people have higher requirements on the quality of rice, like the appearance of good quality and good quality rice, rice quality The pros and cons have a direct impact on people’s living standards and health conditions, resulting in an increasing price difference between poor quality rice and high-quality rice. Therefore, the major rice producing countries competed for the selection and development of high-quality rice varieties. High-quality, high-yield, and multi-resistance have become the common goals pursued by rice producers and scientists at home and abroad.
Rice quality breeding was developed late in the world and has a history of about fifty years. Over the years, various rice producing countries and institutions in the world, especially the International Rice Research Institute and Japan, the United States, India, and Thailand have carried out rice quality breeding research. Japanese rice quality breeding combined with biological engineering has been programmed, and quality has been used as a breeding ground for rice. Main goals and selection criteria. As a big country for rice production and consumption, China has the largest area of ​​cultivation and total production. In recent years, key provinces such as Hunan, Jiangsu, Guangdong, Hubei, Zhejiang and Jiangxi have attached great importance to the breeding and production of high-quality rice, and selected the province's high-quality rice. Variety, designated high-quality rice standards, the establishment of high-quality rice production base. Especially after China's accession to the World Trade Organization, how to improve China's rice quality from the perspective of breeding in order to improve its international competitiveness is a challenge faced by the majority of breeders. Therefore, quality breeding should be a long-term and unremitting job.
Heilongjiang Province, as the main producing area of ​​northern japonica rice, has been expanding its area in recent years, but the pressure also exists. Therefore, it is imperative to accelerate the pace of rice quality breeding and high-quality rice production. In the past 10 years, more and more attention has been paid to the selection and breeding of high-quality rice varieties, and a number of excellent rice varieties have been selected and bred. However, in general, there are not many high-yield and high-quality varieties, and the production of high-quality rice has not yet met the increasing need of the people’s living standards in terms of quality and quantity. In the study of quality of Japonica rice, in particular, the in-depth and detailed genetic and physiological studies were less. Zou Detang, Kim Jung-hoon, and Li Rongtian from Northeast Agricultural University took the lead in this research and achieved gratifying results.
With the development of genetics and advances in modern breeding methods, the genetic analysis of rice amylose content (referred to as AC) has become the focus of research in recent years. It is the main factor affecting rice quality and consumption, and the composition of rice endosperm starch The structure and the structure directly affect the appearance, processing and taste quality of rice. The content of amylose has become the main indicator for improving the taste quality of rice. In the world, the amylose content is usually used as the main indicator for identifying the quality of rice, and the amylose content is different. The level of rice varieties meets the needs of various people with different taste preferences. Rice with a low amylose content (5-15%) is an intermediate type between common japonica rice and japonica rice, and its soft, elastic rice texture is not only favored by people, but also has a cold, non-refreshing, cold food texture. Features such as high puffing quality, high amylose content, hard rice, low viscosity, and poor luster; rice with medium amylose content is intermediate and fluffy and soft.
In summary, research on rice quality traits is in the ascendant, especially the research on amylose content has become a research hotspot. However, research on glaze rice in China is more in-depth, and less research is reported on japonica rice. In view of this, on the basis of previous studies, this experiment has a certain theoretical significance for the study of the relationship between agronomic traits, quality traits and amylose content in low-amylose content varieties and common japonica rice varieties. Practical significance.
The purpose and significance of the study The improvement of rice quality can not be separated from the improvement of amylose, the improvement of amylose can not be separated from the understanding of genetic laws of amylose. Therefore, based on practical breeding, the low amylose content characteristics of rice were studied with colorless rice varieties of Japan, Dongnong 424, Dongnong 9006 and Xiaobai rice with very low amylose content. The purpose of the study was to understand more about the genetic laws of low amylose content, provide theoretical basis for low amylose rice breeding in Heilongjiang Province, and provide basis for the improvement of rice amylose.

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