Scented Rice Germplasm Resources Selection And Genetic Research Of Fragrance Gene

Aromatic rice which was one kind of special rice resource t not only had various nutrients; but also had the effect of tonic and medicinal, So it was very vital to carry out the reseach of quality traits, genetic regularity and gene location to digging, breeding and utilization of aromatic rice germplasm resources.144rice varieties were used as material, screened for aromatic rice germplasme sources respectively using KOH immersion method and aroma function notation; According to the result of KOH immersion method screening, and the comparative analysis about quality traits of20copies of aromatic rice and20non aromatic rice varieties, conducted genetic study of black scented rice aroma gene. This experiment mainly results were as follows:1. Aromatic rice germplasm screening results show:20rice varieties produced fragrance,124rice varieties did not produce its fragrance when KOH soaking method was used,17rice varieties produced fragrance,127rice varieties did not produce its fragrance when aroma gene function markers GRFM04was used. In these selected varieties, Black aromatic rice SY-sweet-7and Fragrant delicious could produce aroma by KOH screening, but hadn’t aroma gene by function markers GRFM04.2.The comparative analysis results of20aromatic rice and20non aromatic rice varieties showed that the average of aromatic rice varieties whole polished rice rate was5.8%smaller thannon-aromatic rice, gel consistency was14.0%larger than the aromatic rice, chalky grain percentage was5.0%larger than non-aromatic rice, protein content was3.0%larger than the aromatic rice varieties.Moreover, the principal component analysis results of aromatic rice germplasm resources showed that the cumulative contribution rate of grain shape factor, milling quality factor,cooking and eating quality factor were65.47%; The result of cluster analysis showed that20aromatic rice varieties could be divided into three categories:the rice milling quality and nutritional quality of eight varieties in first group was better; the rice milling quality, the appearance quality and nutrition quality in the two groups of was relatively poor; the appearance quality of six varieties in three group was good, but cooking and eating quality was poorer.3. With two hybrid combinations F2populations derived from Pingjing11/Black aromatic rice, Jilin sunset/Black aromatic rice were used as experimental material, aroma gene genetic analysis was carried out on the Black aromatic rice. The result showed that the leaves and plant of two hybrid combinations F1weren’t smell, the separation ratio of no fragrance plant and fragrance plant of F2population blade in group was3:1, the separation ratio of fragrance-free, hybrid and fragrant plant was1:2:1, the fragrance of leaf and grain were controlled by a pair of recessive gene. The per plant that leaves was fragrance, the grains were all fragrance, a high consistency degree was presented with leaf fragrance; while the plant grain that leaf wasn’t fragrance showed a separation of fragrance, hybrid and fragrance-free.4. Using the F2population of Jilin sunset/Black aromatic rice fixed the black aromatic rice aroma gene research, the results showed that136pairs of SSR primers existed polymorphism between parents, and used the method of SSR markers in combination with separation of hidden groups(BSA), positioned the aroma gene of black aromatic rice in chromosome1preliminary, with the RM5and RM562genetic distances were11.9cM and7.3cM, named tentatively fgrhxd.