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Listen to this siteThursday 28 August 2003
This research project aims to develop a method that can differentiate pure-bred Basmati rice from hybrid Basmati rice.
Study Duration : November 2001 to April 2002
Contractor : University of Nottingham
Basmati rice, which originated in the foothills of the Himalayas, is prized for its distinct pleasant aroma and taste, long slender grains and desirable cooking properties. These traits have been developed during centuries of cultivation and selection, and plants are now maintained as pure lines. However it is a weak stemmed, low-yielding plant, and the difficulties involved in harvesting have, in recent years, motivated cross breeding programmes. Unfortunately attempting to increase the yield by this method has also resulted in decreased expression of the characteristic Basmati properties. There is currently much interest within the rice industry in the UK in the ability to discriminate premium priced pure-bred Basmati varieties from hybrid Basmati varieties.
Two previous studies had assessed potential microsatellite markers for use in a routine Basmati identification assay.
The objectives of this project were to:
Rice grains were ground to a fine powder and the DNA was isolated. Polymerase Chain Reaction was performed using microsatellite primers and amplification products were separated by electrophoresis. The amplification patterns were recorded, genetic distances calculated, and cluster analysis performed.
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