Journal of Taiwan Agricultural Research

Author:Yong-Pei Wu*, Pei-Yi Ko, Tung-Hai Tseng and Chang-Sheng Wang

Abstract:

    Rice is an important staple food in the world. Aroma and quality are two of its important high value traits. In this study, different kinds of scented rice mutants with high grain quality were selected from the mutation pools of Tainung-Chianung-yu rice 911303 induced by mutagen ethylmethane sulfonate (EMS). Mutants with strong, medium, weak and no aroma were found in approximately 1,000 of M5 and M6 mutation lines. Among the scented mutants, eight lines exhibited aroma different from the taro fragrance. The results indicated that the EMS treatment could induce wide range variations of aroma in rice progenies. Therefore, the chemical mutation can be used to induce phenotype appearance of various aromatic genes for future study and rice breeding. In the quality analysis, it was found that there were many scented mutant lines with wide range variations in crude protein content, fatty acid content and eating quality. The range of protein content and fatty acid content were 4.8-10% and 7.7-19.2 mg/100 g KOH, respectively. The eating quality score and palatability score was 46-69 and 43-80, respectively. This indicates that we can select high crude protein content, low fatty acid content and high eating quality rice lines with strong aroma through chemical mutation treatment. However, when the rice quality of mutated lines with different degree of aromatic flavor was compared, it was found that the eating quality of strong aromatic rice was inferior to mutated lines with medium, weak and no aroma.

Key words:Aromatic rice, Mutation, Rice quality

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