Genomic-Assisted Breeding Tools for Grain and Nutritional Quality Improvement in Rice

More than half of the world’s population consumes rice as a staple food in their diet. Rice grain quality is receiving attention from both consumers and producers living standards rice-consuming regions has improved this emerged critical breeding target. Grain traits have strong influence on market value adoption new varieties by farmers. Consumer preferences for specific nutritional, physical, eating, cooking characteristics are at root these. Uniform width, length, colour (translucence or whiteness), chalkiness all desirable physical properties. Cooking eating (organoleptic) such as; time (gelatinization temperature viscosity), ability to remain soft after (gel consistency), textural properties cooked (amylose content aroma) also very important. Plant breeders always working hard meet these demands developing varieties. The genomics era provides many opportunities assist addressing challenges. While not complete, our understanding genetic basis underlying expanding. There been reports quantitative trait loci (QTL) controlling appearance, chalkiness, protein content, length. Genomic-assisted Breeding techniques marker-assisted selection, QTL mapping, genome editing, wide association studies, engineering can provide further better thus help improve nutritional traits.