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Obtaining a black pericarp and improved aroma using genetic resources from Leum Pua rice

Rattikarn Kerdphol^a,b, Tanee Sreewongchai^a,*, Prapa Sripichitt^a, Saovaluck Uckarach^a, Fisseha Worede^c

 
ABSTRACT:     Leum Pua, a glutinous rice variety with black pericarp, contains anthocyanin compounds capable of reducing cancer risk. The cooked Leum Pua rice is soft, aromatic, and tasty, but the plant is tall, vulnerable to lodging, and of low yield. This study reports a new rice line carrying the non-glutinous and semi-dwarf traits from IR64, with the aromatic and black pericarp characteristics of Leum Pua. A cross between Leum Pua and IR64 was made to produce F₁ progenies and 87 BC₁F₁ plants were developed by backcrossing the F₁ with IR64. DNA markers Naro1 and Glu_6 were used to select for aroma and non-glutinous traits, respectively. The black pericarp and semi-dwarf traits were selected by visual observation. From the 87 plants of the BC₁F₁ population, 43 plants were selected for aroma, out of which 4 had black pericarp. All these plants were backcrossed to IR64 to produce a BC₂F₁ population. A total of 55 BC₂F₁ plants were selected by DNA markers and visual observation, and only 1 plant for aroma and black pericarp was selected. Then 46 plants of the BC₂F₂ population were obtained by selfing of the BC₂F₁ population. The non-glutinous and semi-dwarf traits were maintained by backcrossing. Finally, 6 plants having semi-dwarf, non-glutinous, black pericarp, and aromatic traits were selected. These rice lines are candidates for new rice lines with higher yield potential than the Leum Pua rice variety.

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* Corresponding author, E-mail: taneesree@yahoo.com

Received 27 Sep 2014, Accepted 28 May 2015