发明名称 |
Methods to evaluate rice palatability and to select rice with palatable traits. |
摘要 |
<p>Provided is a DNA-level rice palatability evaluation method of using a very small quantity of rice, especially a half or one grain of rice as a sample. This is to evaluate the palatability of rice, not disrupting the embryo of a rice grain that is to be the origin of a rice plant of the coming generation, and to select palatable rice. The method comprises amplifying the DNA extracted from a rice plant, unhulled rice, unpolished rice, polished rice, boiled rice, rice cake or ground powder thereof through PCR in the presence of an STS primer or a random primer, selecting DNA bands of close correlation with palatability evaluation from the resulting amplified DNA bands, and using it as a DNA marker for palatability evaluation to select palatable rice. <IMAGE></p> |
申请公布号 |
EP1298222(A2) |
申请公布日期 |
2003.04.02 |
申请号 |
EP20020019424 |
申请日期 |
2002.08.30 |
申请人 |
NATIONAL FOOD RESEARCH INSTITUTE;BIO-ORIENTED TECHNOLOGY RESEARCH ADVANCEMENT INSTITUTION |
发明人 |
OHTSUBO, KENICHI;OKADOME, HIROSHI;NAKAMURA, SUMIKO;HARAGUCHI, KAZUTOMO;YOZA, KOUICHI;OKUNISHI, TOMOYA;SUZUKI, KEITARO |
分类号 |
G01N33/10;C12N15/09;C12Q1/48;C12Q1/68;(IPC1-7):C12Q1/68 |
主分类号 |
G01N33/10 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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