Fragrance And Its Genetic Characteristic In Cultivated Aromatic Rice Varieties Revealed By DNA Molecular Markers

The objective of the present study was to make use of efficient molecular marker systems to reveal genetic diversity among 33 fragrance cultivars from 10 countries in Asia. The cultivar groups were analyzed by using 24 pairs of SSRs and 36 ISSR primers. A total of 93 and 181 polymorphic bands were amplified in 33 varieties respectively 不 by using SSR and ISSR markers. The average number of alleles per SSR locus was 4.23 with a range from 3 to 8. Polymorphism information content (PIC) values ranged from 0.114 to 0.858, with an average of 0.554.While the average number of polymorphism bands per ISSR primer was 5.03 with a range from 3 to 8. PIC of ISSR values ranged from 0.270 to 0.840, with an average of 0.648. Genetic similarities among the 33 rice accessions ranged from 0.294 to 0.884 and from 0.595 to 0.867, respectively detected by means of SSR and ISSR markers .The clustering analysis based on ISSR data is similar to that based on SSR data. The results were consistent with three types of climate which the cultivars come from. Consequently, SSR and ISSR markers could be used as a useful tool for measuring genetic diversity.Using 24 pairs of SSRs differentiate 8 non-aromatic and 6 aromatic rice varieties. The results show that these markers can dispart samples into two major groups.In addition, STS-1 primer was designed by being based on the fgr sequence which has published. The aromatic and non-aromatic rice varieties were identified by it. We found that the mechanism which is master of aroma's biosynthesize and accumulation has another one except the one Bradbury et al. (2005) has reported. The investigation suggested that the fgr origin from two different scented resource. These results also gave a evidence for that basmati rice varieties originated from a common ancestor and may have evolved in a genetically isolated population or be outcome of a separate domestication event.