Applied and Natural Science Foundation
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Journal of Applied and Natural Science
An International Journal | Print ISSN: 0974-9411 | Online ISSN: 2231-5209
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Journal of Applied and Natural Science 8 (1): 69-76 (2016)
Assessment of diversity by using morphological, biochemical and molecular approaches of selected basmati rice (Oryza sativa L.) varieties
A. Mishra1*, Pradeep Kumar1, R. S. Sengar1, P. Kumar1, R. Singh2, R. Chaudhary1, A. Kumar1, and P. Fatima1
1 Department of Agricultural Biotechnology Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut- 250110 (U.P.), INDIA
2 Zonal Research Station, Nagina, Sardar Vallabhbhai Patel University of Agriculture and Technology Meerut 250110 (U.P.), INDIA
*Corresponding author. E-mail:
Abstract : The study investigates the genetic diversity among the Basmati rice genotypes. Selected nine Basmati rice genotypes were studied for twelve morphological traits, biochemical parameters and for molecular analysis with 11 SSR markers. Pusa Sugandha 5 and Basmati 370, showed strong aroma while other varieties showed medium aroma. Alkali spreading value were intermediate in Basmati 386, Vallabh Basmati 22 and Vallabh Basmati 24 while other varieties showed high values. Pusa Basmati 1 and Basmati 386 showed soft category of gel consistency while in rest varieties it was under medium category. Amylose percentage in grains were ranged from 18.02% (Taraori basmati) to 22.0% (Basmati370). Molecular analysis with 11 SSR markers showed 125 allels with an average number of allels 11.36 per locus. All the markers showed specific type of banding pattern along with 82 polymorphic allels in different genotypes. This study focuses on application of statistical methods and techniques in analysis of genetic diversity of the agronomic data, biochemical aspects related to quality parameters and at the molecular level using SSR markers for clustering procedure making dendrogram that helps the more accurate selection of the superior basmati genotypes for the further studies of the breeders and researchers.

Keywords :Amylose, Aroma, ASV Basmati rice, Diversity, GC and SSR Primers
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