Marker-assisted breeding of Indonesia local rice variety Siputeh for semi-dwarf phonetype, good grain quality and disease resistance to bacterial blight

Luo, Yanchang; Zakaria, Sabaruddin; Basyah, Bakhtiar; Ma, Tingchen; Li, Zefu; Yang, Jianbo; Yin, Zhongchao

doi:10.1186/s12284-014-0033-2

Rice

Table 4 Grain quality of Siputeh and TS4

From: Marker-assisted breeding of Indonesia local rice variety Siputeh for semi-dwarf phonetype, good grain quality and disease resistance to bacterial blight

	Field trial 1^a			Field trail 2^b
Traits	Siputeh	TS4	t-test^c	Siputeh	TS4	t-test
Grain length (mm)^d	7.4 ± 0.1 (Long)	7.6 ± 0.1 (Long)	2.449	7.2 ± 0.1 (Long)	7.3 ± 0.1 (Long)	1.225
Length-to-width ratio^e	3.2 ± 0.1 (Slender)	3.1 ± 0.1 (Slender)	1.225	3.4 ± 0.1 (Slender)	3.2 ± 0.1 (Slender)	2.449
Degree of chalkiness (%)^f	23.0 ± 2.0 (9)	12.0 ± 1.0** (5)	18.249	16.3 ± 0.6 (5)	9.3 ± 0.3** (1)	18.074
Amylose content (%)^g	26.3 ± 0.1 (High)	15.3 ± 0.2** (Low)	67.361	28.9 ± 0.2 (High)	17.8 ± 0.2** (Low)	67.973
Gel consistency (mm)^h	51.0 ± 1.6 (Medium)	90.0 ± 2.7** (Soft)	23.735	68.8 ± 5.0 (Soft)	94.5 ± 0.9** (Soft)	8.762
Alkali spreading value
and gelatinization temperatureⁱ	5.0 ± 0.1 (Intermediate)	4.5 ± 0.1** (Intermediate)	8.660	5.0 ± 0.0 (Intermediate)	4.0 ± 0.1** (Intermediate)	6.124

^aField trial 1 was conducted in Banda Aceh, Indonesia, in the wet season of 2011/2012 (November 2011 to April 2012).
^bField trial 2 was conducted in Lingshui, China, in the winter season of 2013/2014 (November 2013 to May 2013).
^ct-test is the comparision between Siputeh and TS4. T_{0.05, 4} = 2.776, T_{0.01, 4} = 4.604. “**” and “*” stand for significance difference at 0.01 and 0.05 probability levels, respectively.
^dCategory of grain length: Very long, grain length > 7.5 mm; Long, 6.6 mm < grain length ≤ 7.5 mm; Medium, 5.5 mm < grain length ≤ 6.6 mm; Short, grain length ≤ 5.5 mm.
^eGrain shape based on length-to-width ratio: Slender, length-to-width ratio > 3.0; Medium, 2.0 < length-to-width ratio ≤ 3.0; Bold, length-to-width ratio ≤ 2.0.
^fScale for degree of chalkiness: 0, degree of chalkiness = 0; 1, 0 < degree of chalkiness ≤ 10%; 5, 10% < degree of chalkiness ≤ 20%, 9, degree of chalkiness > 20%.
^gClassification of amylose content: Waxy, amylose content ≤ 2%; Very low, 2% < amylose content ≤ 9%; Low, 9% < amylose content ≤ 20%; Intermediate, 20% < amylose content ≤ 25%; High, amylose content > 25%.
^hClassification of gel consistency: Soft, gel consistency > 60 mm; Medium, 40 mm < gel consistency ≤ 60 mm; Hard, gel consistency ≤ 40 mm.
ⁱGrade of gelatinization temperature estimated by alkali spreading value: High (74.5°C ≤ gelatinization temperature < 80°C), 1 ≤ alkali spreading value < 2.5; Intermediate high (74°C ≤ gelatinization temperature < 74.5°C), 2.5 ≤ alkali spreading value < 3.5; Intermediate (70°C ≤ gelatinization temperature < 74°C), 3.5 ≤ alkali spreading value < 5.5; Low (gelatinization temperature < 70°C), 5.5 ≤ alkali spreading value ≤ 7.

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