Dynamics of starch formation and gene expression during grain filling and its possible influence on grain quality.

ABSTRACT: In rice, grain filling is a crucial stage where asynchronous filling of the pollinated spikelet's of the panicle occurs. It can influence both grain quality and yield. In rice grain, starch is the dominant component and contains amylose and amylopectin. Amylose content is the chief cooking quality parameter, however, rice varieties having similar amylose content varied in other parameters. Hence, in this study, a set of varieties varying in yield (04) and another set (12) of varieties that are similar in amylose content with variation in gel consistency and alkali spreading value were used. Panicles were collected at various intervals and analysed for individual grain weight and quantities of amylose and amylopectin. Gas exchange parameters were measured in varieties varying in yield. Uppe

SUBMITTER: Durbha SR 

PROVIDER: S-EPMC10954615 | biostudies-literature | 2024 Mar

REPOSITORIES: biostudies-literature