TECHNIQUE FOR JUDGING TASTE OF RICE BY DNA AND METHOD FOR SELECTING RICE OF GOOD TASTE WITH UNHULLED RICE/ UNPOLISHED RICE HALF GRAIN

摘要

PROBLEM TO BE SOLVED: To provide a method for judging the taste of a small amount of specimen, especially a half or a single grain of rice by using the DNA of the specimen and provide a method for judging the taste and selecting a rice species having good taste without destructing the embryo to form the rice plant of the next generation. SOLUTION: The method for judging the taste of rice based on DNA comprises the extraction of DNA from a rice plant, unhulled rice, unpolished rice, polished rice, cooked rice, pounded rice cake or their crushed products, the amplification of the DNA by PCR method in the presence of STS primer or random primer to obtain a DNA band and the use of a DNA band having high correlation to the result of evaluated taste as a discrimination DNA marker to select the rice having good taste.