Characterization of Myanmar Paw San Hmwe Accessions Using Functional Genetic Markers

Abstract

Paw San Hmwe (PSM) rice has been cultivated in many areas of Myanmar for a long time. Strong aroma, good taste and its elongation during cooking are the key characteristics of PSM rice. Thirty-one PSM accessions were genotypically characterized, and their physical grain and cooking quality traits were studied. We used specific gene markers associated with aroma, apparent amylose content (AAC) and alkali spreading value to determine the alleles carried by different PSM accessions. The results revealed that six PSM accessions (PSM10, PSM12, PSM13, PSM21, PSM22 and PSM30) had a 3-bp insertion in Os2AP gene. Gel consistency (GC) allele was predominant among the PSM accessions for gelatinization temperature (GT), however, the phenotype observed was between low and intermediate GT because of the combination of the GC allele with the presence of low GT allele at heterozygous state from the other loci of the SSIIa gene. Intermediate to high AAC was observed among the PSM accessions corresponding to the haplotype identified for the single nucleotide polymorphism G/T and the (CT)n repeat in the Wx gene. The characterization and grouping data of PSM accessions posted benefits to Myanmar seed banks, and our results will help in maintaining the integrity of PSM rice variety.

Keywords

• Paw San Hmwe
• rice
• aroma
• apparent amylose content
• gel consistency
• gelatinization temperature
• alkali spreading value
• functional genetic marker
• grain quality
• haplotype analysis