Genetic Analysis of Gelatinization Temperature and Amylose Contents in Rice (Oryza sativa L.)

Gelatinization temperature (GT) and amylose content (AC) are important traits in determination of rice quality. In the present work four rice cultivars namely Sang-e-Tarrom, Gerdeh, IR229 and IRRI2 were utilized in hybridization as parents, for genetic characterization and study inheritance of the related traits. Direct and reciprocal crosses were performed between parents Sang-e-Tarrom and Gerdeh, and IR229 and IRRI2 respectively. Inheritance of the related traits was studied in direct and reciprocal crosses for low and high GT and high and low, intermediate and high AC. For these evaluations only generations P1, P2, F1, F2, BC1, BC2 and their reciprocal crosses were utilized. Results showed that the gene intermediate dominates on low GT and also high amylose content were dominant on low and intermediate. From direct and reciprocal crosses Gerdeh × Sang-e-Tarrom and IR229 × IRRI2 it was shown that GT and AC expressions were under monogenic control of one major gene corresponding with several modifier genes. Gene dose effects play a tremendously important and effective role in segregation production among traits. Based on these results, selections can effectively be performed in later segregation generations for AC and in early generations for GT.