Scientific Workshop Series -Workshop on Varietal Variation of Rice for Grain Quality
Rice (Oryza Sativa L.) is a strategic and leading staple food crop for more than 50% of the world’s population, providing 15% of protein and 21% of dietary energy per capita particularly in a rice-growing area of the developing country, where 90% of the rice is produced and consumed, and also and economically imperative food crop with nutritional diversification that helps in poverty alleviation.
With the intensifications of diverse food demands and living standards of global populations, rice grain appearance and grain quality have become a primary concern for rice breeders. Rice grain quality characters have been grouped into two classes: (i) grain appearance and (ii) cooking and eating qualities. The grain appearance includes kernel length, kernel breadth, kernel length-breadth ratio, endosperm translucency, and cooking and eating qualities include cooked kernel elongation, amylose content, gelatinization temperature (measured as alkali spreading value), and aroma and volume expansion. In addition processing qualities, hulling percentage, milling percentage, and head rice recovery are important for market value. Most of the quality traits are complex traits governed by quantitative inheritance.
” Varietal Variation of Rice for Grain Quality” online webinar workshop conducted on June 19, 2021, in the Rice Research Institute of Iran (RRII), Rasht, Iran. In this workshop, the Supervisory experts of the Food and Drug Administration of Medical Universities across the country, the experts of rice sectors, and academic members of Rice Research Institute of Iran were attended.
The speaker of this workshop was Dr. Hossieni, Assistant Professor and director-general of the Rice Research Institute of Iran.
In this workshop participants were introduced to grain appearance quality and cooking quality in Iran and other countries, types of rice genomes in the collection of Iranian cultivars, the relationship between genome and rice grain quality, evaluation of different rice cultivars in terms of morphological traits, morphological characteristics determining grain quality, the variety between cultivars in terms of type Clustering and placement of grains on the cluster, grain characteristics and its effect on quality, diversity in rice grain in terms of appearance characteristics, the role of environmental factors in the final quality of rice grain, the effect of physical and genetic purity in determining rice quality, diversity and grouping of different rice cultivars, genomic diversity in local rice cultivars in Iran and identification of different rice cultivars.
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