عنوان مقاله [English]
Improving rice cooking and eating properties is one of the most important goals in rice breeding programs. Having enough knowledge around genetic diversity for selecting suitable parents is necessary for these goals. In this study, 53 Iranian and foreign rice genotypes were studied in terms of grain qualitative properties including length, width, length to width ratio, amylose content, gelatinization temperature and pasting properties, as well as five genes and 20 microsatellite markers related to rice grain physicochemical traits. According to the results of cluster analysis, genotypes were divided into three groups. Nine of native rice genotypes, as well as 14 foreign genotypes were in intermediate amylose group with pasting properties in the range of genotypes with good cooking and eating quality and 13 improved Iranian cultivars and eight foreign genotypes were in high amylose group. Also, the results of the molecular analysis indicated, microsatellite markers and used genes can be able to distinguish Iranian and foreign genotypes and also distinguish genotypes according to their grain quality partly. The results indicated a significant variation among genotypes according to grain quality and genomic regions associated with these traits, which can be used for improving these traits in breeding programs.
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