04060nas a2200397 a 4500 20260818134204.0 150608s2010 th uu|m rtt 0| a1eng d .b12153266 AIT Diss. no.FB-10-03 Ho Ky Quang Minh Identification and quantification of fragrant genes of different rice varieties using PCR Pathum Thani, Thailand : Asian Institute of Technology, 2010 97 p. : ill. Dissertation ; no. FB-10-03 Fragrant rice is high in quality and hence its price. The quality of fragrant rice depends on many factors such as variety, region in which it is cultivated, handling practices , etc. Nowadays, consumers{u2019} dema nd for fragran t rice is increasing. However, yield of aromatic rice has been increasing very slowly due to limited cultivat ed areas and is often hampered by infertile and drought - stricken sandy soil. Th is has lead to undesirable trading manipulations such as sale of fake varieties . These include mixing f ragrant rice with non - fragrant and low grade rice and the addition of substances providing fragrant nature. The polymerase chain reaction (PCR) offers possibilities of verification of the rice quality. In t his study, two specific primer pairs, including external sense primer, external antisense primer, internal non - fragrant sense primer and internal fragrant antisense primer were used to differentiate fragrant and non - fragrant rice based on the detection of 8 bp deletion in betaine aldehyde dehydrogenase 2 gene. The method developed helped rapid detection of the purity of the fragrant rice together with conventional PCR method even at 1% and 2% level of adulteration with homogeneous and heterogeneous non - frag rant rice varieties , respectively using only one primer pair, internal non - fragrant sense primer and external antisense primer. The primer pair was also used for quantification of the exact ratio of non - fragrant rice in the sample by real time PCR. Six par ticular fragrant rice varieties were identified using specific RM 1 microsatellite markers . The sensitivity of the method is very strong (less than 1%). The quality evaluation procedure satisfies the requirements of the standard of Thailand Ministry of Com mercial Regulation on Fragrant Rice, which limits the non - fragrant rice content of prime fragrant to less than 10 percent. Overall the method developed can be used to determine the quality of fragrant rice to levels of even 1% adulteration. A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Technical Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development Thesis (Ph.D.) - Asian Institute of Technology, 2010 Rice Varieties Ranamukhaarachchi, S.L., Examination Committee Rakshit, Sudip Kumar, Chairperson Anal, Anil Kumar, Examination Committee Athapol Noomhorm, Examination Committee AIT Fellowship, Scholarship donor Project 300, Vietnam, Scholarship donor Asian Institute of Technology. Dissertation ; no. FB-10-03 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B00597 .b12153266 mnait z 240404 0 150608 m a z 0 mnait mnait 20 Barcode : 30050120725477 CREATED : 2015-08-06 RECORD # : i12851589 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120725444 CREATED : 2015-08-06 RECORD # : i12851590 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 57481 57481 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Diss. no.FB-10-03 30050120725477 2026-08-18 13:42:04 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Diss. no.FB-10-03 30050120725444 2026-08-18 13:42:04 2 2026-08-18 20