TY  - SER
AU  - Ho Ky Quang Minh
AU  - Ranamukhaarachchi,S.L.
AU  - Rakshit,Sudip Kumar
AU  - Anal,Anil Kumar
AU  - Athapol Noomhorm,
ED  - AIT Fellowship,
ED  - Project 300, Vietnam,
TI  - Identification and quantification of fragrant genes of different rice varieties using PCR
T2  - Dissertation
PY  - 2010///
CY  - Pathum Thani, Thailand
PB  - Asian Institute of Technology
KW  - Rice
KW  - Varieties
N1  - 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
N2  - 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
UR  - http://203.159.5.9/ait-thesis/detail.php?q=B00597
ER  -