Genetic Improvement of Grain Quality Traits in Rice

Suraj Kumar, Rahul Kumar, Chandan Kumar Maddheshiya, Amit Kumar Singh and Abhishek Kumar

Abstract

Rice grain characteristics such as appearance, milling, cooking, aroma and nutrition are central to consumer perception, farmer livelihood and food security particularly in rice-based areas such as India. Genetic principles (e.g., Wx amylose, aroma, GS3 shape) and technology such as MAS, QTL mapping, genomic selection and CRISPR/Cas9 which allow making specific improvements without trade-offs. Modern innovation (replacement of traditional breeding and shift to higher yields), success of Pusa Basmati 1121 (8.3mm extra-long aromatic grains, 5M ton exports), DRR Dhan 100 and biofortified CR Dhan 310 (12% protein).  Challenges like climate-related chalkiness have been solved through strong pyramids, which yield healthier and tastier rice to billions of people.