Advances in molecular biology including genomics, high-throughput sequencing, and
genome editing enable increasingly faster and more precise cultivar development …

Rice (Oryza sativa L.) is one of the most cultivated and consumed crops worldwide. It is
mainly produced in Asia but, due to its large genetic pool, it has expanded to several …

Crop breeding has mainly been focused on increasing productivity, either directly or by
decreasing the losses caused by biotic and abiotic stresses (that is, incorporating resistance …

Fragrance of rice is an important trait that confers a large economic benefit to the farmers
who cultivate aromatic rice varieties. Several aromatic rice varieties have limited geographic …

Basmati is a premium quality rice, famous for its aroma, fine grain, and excellent cooking
qualities. However, it is highly susceptible to bacterial leaf blight (BLB). To develop BLB …

Aroma is one of the diagnostic aspects of rice quality that determines the acceptance or
rejection of rice before it is tested (Verma et al., 2012, 2013, 2015). It is also considered as …

The candidature of 8-bp deletion in badh2 gene as the predominant cause for aroma
development in rice was investigated in 84 subsp. indica rice landraces. Presence of this …

A study was conducted to determine the volatile organic compounds (VOCs) associated with
rice grain aroma in 37 commonly grown lines within Uganda, as well as elites. The aim of …

Traditional landraces have more complex genetic backgrounds, abundant genetic diversity
and heterogenecity, as well as strong adaptability to the environment and are the primary …

Allelic variability of the aroma gene, betaine aldehyde dehydrogenase 2 (BADH2) was
studied in a random subset of indigenous aromatic rice germplasm along with a few exotic …