Expression Analysis of OsGBSSI and OsGS3 Genes, and Investigation of Morphological and Biochemical Characteristics across Diverse Rice (Oryza sativa L.) Genotypes

Abstract

Background: Quality in the rice value chain encompasses a wide range of features and attributes that are defined by consumers based on their food preferences and habits. Scope and approach: we chose two aromatic basmati, one aromatic non-basmati and one non-aromatic rice genotypes for grain quality studies. Then we analyzed grain quality based on (i) morphological and physical parameters, (ii) biochemical traits, and (iii) grain quality gene expression analysis. Key findings and conclusion: aromatic basmati genotypes and non-aromatic genotype shared similarities, whereas aromatic non-basmati genotype exhibited dissimilarities in terms of morphological traits. Aromatic basmati genotypes exhibited superior grain quality and yield traits, including elevated panicle length, high 1000-grain weight, extra-long slender grain, high grain elongation ratio (>1.6), strong aroma, soft gel consistency, high alkali spreading value and intermediate amylose content as compared to both aromatic non-basmati and non-aromatic genotypes. Gene expression analysis revealed that Aromatic basmati genotypes exhibit low expression level of GS3 gene but high expression level of GBSSIgene. Aromatic non-basmati genotypes, on the other hand, showed high expression level of GS3 gene and low expression level of GBSSI gene. Non-aromatic genotype had 8 fold lower expression level of GBSSI gene and 8 fold higher expression level of GS3 gene as compared to aromatic basmati (PB-1121) genotype. Aromatic non-basmati genotype showed 64 fold higher expression level of GS3 gene as compared to aromatic basmati (PB-1121) genotype.