Characterization of Myanmar Paw San Hmwe Accessions Using Functional Genetic Markers

Characterization of Myanmar Paw San Hmwe Accessions Using Functional Genetic Markers

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 we...

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Bibliographic Details
Main Authors: Kyaw Swar Oo, Alisa Kongjaimun, Srisawat Khanthong, Myint Yi, Tin Tin Myint, Siriporn Korinsak, Jonaliza Lanceras Siangliw, Khin Myo Myint, Apichart Vanavichit, Chanate Malumpong, Theerayut Toojinda
Format: Article
Language:English
Published: Elsevier 2015-03-01
Series:Rice Science
Subjects:
Paw San Hmwe
rice
aroma
apparent amylose content
gel consistency
gelatinization temperature
alkali spreading value
functional genetic marker
grain quality
haplotype analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S1672630815000050

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http://www.sciencedirect.com/science/article/pii/S1672630815000050

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