Ho Ky Quang Minh creator 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 text series technical report th Pathum Thani, Thailand Asian Institute of Technology 2010 continuing eng 97 p. : ill. 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 Asian Institute of Technology. http://203.159.5.9/ait-thesis/detail.php?q=B00597 http://203.159.5.9/ait-thesis/detail.php?q=B00597 150608 20260818134204.0