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Genetic Analysis of Different Amylose Levels in Rice¹

Amylose content has a pronounced effect on the cooking and eating quality of rice (Oryza sativa L.). Inheritance of amylose content in five crosses of rice and their reciprocals involving low, intermediate, and high amylose parents was studied. The analysis was based on single grains in the parent, F₁, F₂, B₁F₁ and B₂F₁ generations. The genes for high amylose content were found to be completely dominant over those for low or intermediate amylose content. Low or intermediate amylose content in the crosses tested was found to be governed by a single gene having a major effect. Evidence that amylose content was also influenced by genes of minor effects, or modifiers, was also noted. The role of dosage effects in influencing segregation was stated and breeding strategies are discussed.

Key Words: Endosperm • Gene dosage effect • Amylose content • Cooking quality • Oryza sativa L.

² Postdoctoral fellow and principal plant breeder, respectively, Plant Breeding Dep., Int. Rice Res. Inst., Los Baños, Laguna, Philippines

Received for publication July 7, 1986.