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Characterization of Grain Quality Traits of Thai Highland Glutinous Rice Landraces

Paper Type 
Contributed Paper
Characterization of Grain Quality Traits of Thai Highland Glutinous Rice Landraces
Siriluk Toosang, Sansanee Jamjod and Tonapha Pusadee

     Glutinous rice is popularly consumed as a staple food, processed for the snack industry, and fermented for alcoholic beverages by people in the North and Northeast of Thailand. Cooking quality traits are an important factor used to select for consumption and utilization by farmers. The target outputs of future rice breeding programs should focus on developing rice varieties with superior grain quality, particularly in relation to their utilization. Therefore, this research aims to assess the morphological characteristics and cooking quality of four populations of Thai highland glutinous rice landraces: Pa Ai Khupe (PAKP4 and PAKP5) and Khao Hao (KH2 and KH5), comparing them to two elite varieties (RD4 and RD6). Additionally, it examines the partial nucleotide sequence of genes involved in amylopectin branch length, specifically SSII3, ISA3, and PUL3. The study illustrates that the four populations of glutinous rice landraces exhibit morphological variations between and within populations in plant type, and panicle exsertion. Variations in alkali spreading value, gel consistency, gelatinization temperature, amylose content, and seed elongation ratio were observed among and within the glutinous rice populations. PAKP5 and KH5 were classified as hard rice, similar to RD4. KH2 was classified as medium-hard texture after cooking, while PAKP4 was classified as soft rice after cooking, similar to RD6. The partial target sequences of the selected genes showed a similar nucleotide sequence among glutinous rice landraces. Therefore, further studies should focus on more nucleotide sequences of the selected genes and additional genes, as implications for marker-assisted selection in glutinous rice breeding programs. This study provides information to assist in breeding strategies for grain quality in Thai glutinous rice breeding programs.

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Revised Date 
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Full Text 
glutinous rice landraces, physicochemical properties, starch synthesis, grain quality, cooking quality genes
Vol.51 No.1 (January 2024)
View:506 Download:196


Characterization of Grain Quality Traits of Thai Highland Glutinous Rice Landraces
Article ID: e2024007
Author:Siriluk Toosang, Sansanee Jamjod and Tonapha Pusadee
Vol.51 No.1 (January 2024) View: 506 Download:196
Chemical Compositions and Metabolite Profiling of Rice Varieties from Chiang Rai Province, Thailand
page: 2703 - 2714
Author:Prinya Wongsa, Rikard Landberg and Nithiya Rattanapanone
Vol.45 NO.7 (November 2018) View: 637 Download:211
Development of Aromatic Glutinous Rice for Rainfed Lowland Areas by Marker Assisted Selection
page: 2312 - 2321
Author:Srisawat Khanthong, Sureeporn Kate-ngam, Kamonwan Riabroy, Jonaliza Lanceras-Siangliw and Theerayut Toojinda
Vol.45 No.6 (September 2018) View: 567 Download:218
Physical Pretreatments for Improving Nutritive Value of Cyanobacterial Cells
page: 116 - 128
Author:Somrak Rodjaroen, Karun Thongprajukaew and Suktianchai Saekhow
Vol.45 No.1 (January 2018) View: 540 Download:232
Comparative Effects of High Hydrostatic Pressure and Thermal Processing on Physicochemical Properties and Bioactive Components of Mao Luang (Antidesma bunius Linn.) Juice
page: 851 - 862
Author:Pittaya Chaikham*[a] and Sasitorn Baipong [b]
Vol.43 No.4 (JULY 2016) View: 466 Download:124

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