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008			150608s2010 th uu|m rtt 0| a1eng d
035			_a.b12153266
099		9	_aAIT Diss. no.FB-10-03
100	0		_aHo Ky Quang Minh
245	1	0	_aIdentification and quantification of fragrant genes of different rice varieties using PCR
260			_aPathum Thani, Thailand : _bAsian Institute of Technology, _c2010
300			_a97 p. : _bill.
490	1		_aDissertation ; _vno. FB-10-03
520			_aFragrant 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.
500			_aA 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
502			_aThesis (Ph.D.) - Asian Institute of Technology, 2010
650		0	_aRice _xVarieties
700	1		_aRanamukhaarachchi, S.L., _eExamination Committee
700	1		_aRakshit, Sudip Kumar, _eChairperson
700	1		_aAnal, Anil Kumar, _eExamination Committee
700	0		_aAthapol Noomhorm, _eExamination Committee
710	2		_aAIT Fellowship, _eScholarship donor
710	2		_aProject 300, Vietnam, _eScholarship donor
810	2		_aAsian Institute of Technology. _tDissertation ; _vno. FB-10-03
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B00597
907			_a.b12153266 _bmnait _cz
902			_a240404
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945			_lmnait
945			_lmnait
942			_c20
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