Genetics of gel consistency in rice (Oryza sativa L.)

Tang, S. X. ; Khush, G. S. ; Juliano, B. O. (1991) Genetics of gel consistency in rice (Oryza sativa L.) Journal of Genetics, 70 (2). pp. 69-78. ISSN 0022-1333

PDF - Publisher Version

Official URL:

Related URL:


Inheritance of gel consistency in rice was studied in crosses involving highamylose, low-gelatinizalion temperature parents with hard, medium, and soft gel consistency. The results of single-grain analysis of parents, F1, F2, B1F1, B2F2, and their reciprocal crosses from a single-season harvest showed that the differences between hard and soft, hard and medium, and medium and soft gel consistency are under monogenic control and that modifiers affect the expression of the trait. Multiple alleles at the same locus, hereby designated as geca for medium gel consistency and gecb for soft gel consistency, were recessive to the wild type allele for hard gel consistency and geca was dominant over gecb. The results indicate that selection for desired gel consistency can effectively be done in early segregating generations.

Item Type:Article
Source:Copyright of this article belongs to Indian Academy of Sciences.
Keywords:Rice; Gel Consistency; Inheritance; Cooking Quality
ID Code:37629
Deposited On:23 Apr 2011 12:54
Last Modified:17 May 2016 20:31

Repository Staff Only: item control page