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Rice (Oryza sativa L.) possesses incredible genetic diversity, largely consisting of five sub‐species, namely, indica, japonica, javanica, aus, and aromatic groups. Of them, aromatic rices fetch premium prices in the domestic as well as overseas markets owing to their unique quality features, especially exquisite aroma. Among aromatic rices, the lo...
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... many exceptions have also been reported across rice germplasm for this allele. As of now, there are at least 23 sequence variations that have been found in the Badh2 gene, and these sites are located in the 5 ′ UTR (Untranslated region), promoter, exon1, exon1 and intron1 junction, exon2, exons 7,8,10,12,13, and 14 (He and park 2015) (Table 18.2). Of the 23 alleles of Badh2, two alleles, that is, Badh7.1 (8 bp deletion in exon 7) and Badh-13.2 (C/T SNP in exon 13) have been shown to explain as much as 97% of the aroma variation in rice germplasm ( ). ...Context 2
... fgr located on chromosome 8 is the major QTL explaining more than 97% of the phenotypic variation, there are many minor QTLs that also been identified (Table 18.3). ...Context 3
... Pusa1121 also improved for bacterial blight resistance using the same genes and released as PB1718 ( Singh et al. 2018). The popular jasmine variety KDML105 also has been improved by incorporating many bacterial-blight, brown-plant-hopper (BPH), and abiotic-stress-tolerance genes and released varieties such as HM80, HM812, and HM84 ( Vanavichit et al. 2018) (Table 18.4). ...Citations
... Selection for aroma using conventional breeding methods is very burdensome as it is expressed by quantitative traits. The strong influence of the environment on the development of fragrance is one of the major reasons along with low selection efficiency and narrow-sense heritability (Hu et al., 2020;Vemireddy et al., 2021). Sensory evaluation, near-infrared spectroscopy, and gas chromatography are a few methods that are employed to evaluate fragrant lines (Hu et al., 2020). ...
The current unpredictability of the climate is, directly and indirectly, affecting global food and nutritional security. In this instance, nutritional enrichment major attribute that is eventually necessary to help conventional crops become more resilient to future calamities. Sorghum is a crop widely acknowledged to be sustainable for the future due to its ability to withstand environmental variations and its crucial role in guaranteeing food and nutritional security. However, the primary obstacle to its broad appeal is the difficulty of garnering public approval. Perhaps the possible solution might lie in the scented sorghum which has enhanced flavors and distinct sensory qualities. The global population has responded most affectionately to fragrant cereals, and apparently, the same opportunity can be utilized by scented sorghum cultivars. It unveils an expanded potential for offering enhanced nutrients per portion compared to conventional alternatives, and it is quite probable that customers would choose them as a fragrant substitute based on previously observed choices. This paper briefly discusses the historical background and current advancements in scented sorghum research. Additionally, it examines the genetic makeup and molecular approaches applied to the diverse fragrant crops, potentially paving the way for sorghum to become a future defender of food and nutritional security. It further emphasizes that combining a nutrient-rich cereal like sorghum with enhanced fragrance and flavors has the potential to enhance its appeal and make it more accessible on the consumer's plate.
... Based on the phylogenetic analysis, the indica and aus groups belong to O. sativa L. spp indica, whereas aromatic, temperate japonica and tropical japonica groups are the members of O. sativa L. spp japonica (Hinge et al, 2019). The diversity center of aromatic rice is the foothills of the Himalayan region, Uttarakhand, Bihar and Tarai region of Nepal, where scented rice varieties are being cultivated in large numbers, and over the period, aromatic rice has been spreaded to other countries such as Afghanistan, Bangladesh, Iran, Iraq and Thailand Vemireddy et al, 2021). It is also believed that aromatic rice in European countries, such as Italy and France, is introduced from Asian countries (Roy et al, 2020). ...
... However, Khao Dawk Mali, which has a higher cooking quality, is considered to have a high market value Verma et al, 2019;Roy et al, 2020). Jasmine rice Thung Kula Rang-Hai Tahi Hom Mali from Thailand is the first Asian rice product to be registered with geographical indication in the European Union (Vemireddy et al, 2021). Further, Hong Kong of China and Singapore are the largest market of Jasmine rice (Verma et al, 2019;Roy et al, 2020). ...
... For instance, early harvesting and low planting density enhance the aroma of scented rice. Furthermore, 70%-80% humidity during grain filling stage and temperature of about 20 ºC -32 ºC during day time increases 2-AP concentration and aroma in fragrant rice (Vemireddy et al, 2021). Hence, to distinguish aromatic and non-aromatic rice varieties, in addition to 2-AP availability and concentrations, understanding of other associated attributes is required. ...
Aromatic rice is considered an important commodity in the global market because of its strong aroma and eating and cooking quality. Asian countries, such as India and Pakistan, are the leading traders of Basmati rice, whereas Thailand is the major supplier of Jasmine rice in the international market. The strong aroma of rice is associated with more than 300 volatile compounds, among which 2-acetyl-1-pyrroline (2-AP) is the principal component. 2-AP is a phenotypic expression of spontaneous mutations in the recessive gene OsBadh2 or Badh2. The present review focuses on the origin, evolution and diversity of genetic resources of aromatic rice available worldwide. A brief discussion is presented on the genes responsible for quality traits along with details of their molecular genetics. This compilation and discussion will be useful for future breeding programs and the biofortification of quality traits of aromatic rice to ensure food and nutritional security.
