Analysis of Fragrance and Fragrance Gene Variation Types of 9 Conventional Fragrant Rice Varieties in Guangxi
Received date: 2022-07-18
Online published: 2022-11-17
In order to speed up the breeding and the extension and application of fragrant rice varieties in Guangxi, the aroma phenotypes of nine fragrant rice varieties in Guangxi were identified by sensory and instrumental methods, the aroma types were evaluated by steam sniffer method, and the aroma genotypes were identified by using functional markers of six aroma gene variants developed so far. The results showed that the identification results of sensory and instrumental methods were consistent, and the nine tested varieties were all fragrant rice varieties. Except Guiyefeng, which is taro flavor type, the other eight varieties were popcorn flavor type. All tested varieties were the genetic variation type of 8bp deletion in exon 7 except Guimoxiang 1. Guimoxiang 1 had a fragrance score of 75 points and 2-AP content of 74.838 μg/kg, but did not belong to the six Badh2 gene variants detected in this study, needed for further identification and research.
Key words： aromatic rice; aroma gene; genetic mutation; Guangxi
LIU Guanglin, LI Hu, WU Zishuai, LUO Qunchang, LI Qiuwen, ZHU Qinan, CHEN Chuanhua . Analysis of Fragrance and Fragrance Gene Variation Types of 9 Conventional Fragrant Rice Varieties in Guangxi[J]. China Rice, 2022 , 28(6) : 54 -58 . DOI: 10.3969/j.issn.1006-8082.2022.06.011
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