Prodhan Zakaria Hossain, Samonte Stanley Omar P B, Sanchez Darlene Lonjas, Talukder Shyamal Krishna
Texas A&M AgriLife Research Center, 1509 Aggie Drive, Beaumont, TX 77713, USA.
Plants (Basel). 2024 Aug 21;13(16):2326. doi: 10.3390/plants13162326.
Basmati rice is a premium aromatic rice that consumers choose primarily because of its distinct aroma and excellent grain quality. The grain quality of Basmati rice (GQBR) reflects the perspectives of producers, processors, sellers, and consumers related to the production, processing, marketing, and consumption of Basmati rice. Consumers, an invaluable part of the production demand and value chain of the Basmati rice industry, have the freedom to choose from different types of aromatic rice. Consumers expect their preferred Basmati rice to possess all superior rice grain qualities, including the physical, biochemical, and physiological properties. Gene functional analysis explained that a 10-base pair deletion in the promoter region of the gene causes the slender grains in Basmati rice, whereas an 8-base-pair deletion in exon 7 of the gene (located in the region on rice chromosome 8) results in the distinct aroma. Furthermore, a combination of the genetic characteristics of the and genes has led to the creation of a long-grain Basmati-type rice cultivar. It has also been demonstrated that agricultural, genetic, and environmental conditions significantly influence GQBR. Hence, research on improving GQBR requires a multidimensional approach and sophisticated elements due to the complexity of its nature and preference diversity. This review covers the basic definitions of grain quality traits, consumer preference criteria, influencing factors, and strategies for producing superior-quality Basmati rice in the United States. This knowledge will be useful in improving the grain quality of Basmati and Basmati-type rice, as well as developing appropriate breeding programs that will meet the preferences of different countries and cultures.
巴斯马蒂香米是一种优质香米，消费者主要因其独特的香气和优良的米粒品质而选择它。巴斯马蒂香米的米粒品质（GQBR）反映了生产者、加工者、销售者和消费者对巴斯马蒂香米生产、加工、销售和消费的看法。消费者是巴斯马蒂香米产业生产需求和价值链中不可或缺的一部分，他们可以自由选择不同类型的香米。消费者期望他们偏爱的巴斯马蒂香米具备所有优良的米粒品质，包括物理、生化和生理特性。基因功能分析表明，该基因启动子区域的10个碱基对缺失导致了巴斯马蒂香米米粒细长，而该基因（位于水稻第8号染色体的区域）外显子7中的8个碱基对缺失则产生了独特的香气。此外，该基因和该基因的遗传特征相结合，培育出了一种长粒巴斯马蒂型水稻品种。研究还表明，农业、遗传和环境条件对GQBR有显著影响。因此，由于其性质复杂和偏好多样，提高GQBR的研究需要采用多维方法和复杂的要素。本综述涵盖了美国优质巴斯马蒂香米的品质性状基本定义、消费者偏好标准、影响因素及生产策略。这些知识将有助于提高巴斯马蒂香米和巴斯马蒂型水稻的米粒品质，以及制定符合不同国家和文化偏好的育种计划。
