BREEDING OF RICE VARIETIES WITH A HIGH CONTENT OF AMYLOSE

There are different appraisal criteria for the reference of rice varieties to the group of cultivars with high quality. In India, Bangladesh and the Philippines the people prefer the high amylose varieties which are boiled soft. The starch properties are the key factor for the nutritional and culinary qualities of the cooked rice, and the quantity of proteins and their amino acid composition affect its nutritional value. The starch in the grain kernels is the 6-carbon sugars, polymerized into the granules of starch endosperm. One part of spare starch in grains presents the direct chains of amylose; the other part is the amylopectin with the branched molecular structure. The starch of the gluten or waxy rice completely consists of the amylopectin. The groats of the varieties with high content of amylose (more than 25%) isn’t boiled soft and can be used for pilaf and other cuisines where it’s important to preserve the integrity of a kernel and its attractive appearance. In Russia we cultivated only low-amylose varieties with its content of 1519%, but the last time there is a necessity to develop domestic varieties with the amylose content more than 20% and the varieties with higher content of gluten. The samples of the sub type indica of foreign breeding have been involved in the hybridization as the donors of the trait. Despite the high content of bare kernels of the intersubspecific hybrids, the second generation of the hybrids produces the highly productive and more promising plants for further hybridization. The analysis of the breeding material showed the possibility to grow the varieties with the long and large kernels with the different rate of maturity. During the control trial and competitive variety testing we selected the samples with the content of amylose more than 20%.

1. Goncharova, Yu.K. effect of stress factors on the content of amylose in the rice samples of domestic breeding / Yu.K. Goncharova, E.M. Kharitonov, N.Yu. Bushman, S.A. Vereshchagina // Vestnik RAA.– 2013.– № 5. – PP. 45-48.

2. Goncharova, Yu.K. Polymorphism of Russian rice varieties according to the genes of broad compatibility / Yu.K. Goncharova, E.M. Kharitonov // Vestnik RAA. – 2013.– С. 4143.

3. Ulitin, V.O. About the qualitative traits and their genetic control in rice Oriza L. / V.О. Ulitiv, E.M. Kharitonov, Yu.K. Goncharova // Agricultural Biology. – 2012.– № 3. – PP. 12-18.

4. Kharitonov, E.M. The search of genes of broad compatibility of rice sub kinds indica and japonica / E.M. Kharitonov, Yu.K. Goncharova // Agrarian Science.–2013. – № 3. – РP. 15-17.

5. Kharitonov, E.M. Sterility at interspecific hybridization of rice Oryza sativa L. in connection with the search of genes of broad compatibility and reference of the samples to the sub species indica and japonica / E.M. Kharitonov, Yu.K. Goncharova // Agricultural Biology. – 2013.–№ 5.– РP. 61-68

6. Kostylev, P.I. Inheritance of the size of kernels of interspecific rice hybrids under different area of fertilizing / P.I. Kostylev, A.A. Redkin // Grain Economy of Russia. – 2010.– № 2.– PP. 3-9.

7. Zhuchenko, N.N. Inheritance of size of kernels of the hybrids of Iran rice samples ‘Ambarbu’ with the varieties ‘Virazh’ and ‘Boyarin’/ N.N. Zhuchenko, P.I. Kostylev, L.M. Kostyleva // Poly thematic net e-journal of Kuban State Agrarian University. – 2014. – № 99. – Р.760-771.

8. Kostylev, P.I. Analysis of grain and groats quality of the breeding samples of rice / P.I. Kostylev, N.V. Frantseva, L.M. Kostyleva // Grain Economy of Russia. – 2013. – № 5. – PP. 3137.

9. Cuevas, R.P. Structural characterization of hot water-soluble and hot water-insoluble fractions of starch in waxy rice (Oryza sativa L.) / R.P. Cuevas, O.M. Fitzgerald // Proc. 3-rd Inter. Rice Congress: Hanoi, Vietnam. – 2010.– P. 3959.

10. Masayuki I. Dull incodes an essential splicing factor, a determinant of rice amylose content / I. Masayuki, Y. Matsuda, H. Satoh // Proc. 5-th Inter. Rice Symposium: Manila, Philippines.– 2005.–276 р.

11. Nakagahra, M. Variation and inheritance of rice starch. In “Rice plant grains, specifically grain quality / M. Nakagahra // Nat. Agri. Res., Japan, Center Tsukuba.– 1988. – Р.31-57.

12. Nelson, O.E. Nucleoside diphosphate sugarstarch glucosyl transferase activity of wx starch granules / O E. Nelson, P.S. Chourey, M.T. Chang // Plant Phisiol. – 1978. – Vol.62. – Р. 383386.

13. Nguyet, T.A. SNP on the waxy gene explains gel consistency / T.A. Nguyet, D.V. Dara, M. A. Fitzgerald // Proc. 3-rd Inter. Rice Congress. Hanoi, Vietnam. –2010. –P. 4016.

14. Sano, Y. Temperature affection the Wx protein level and amylose content in a rice endosperm / Y. Sano, M. Maekawa, H. Kiruchi // J. Hered. – 1985.– Vol. 77. – Р. 221-222.