Breeding Rice for Salt Tolerance and Good Cooking Quality
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Abstract
Breeding for salt tolerant rice has been done for a decade. However, most of salt tolerant lines which have been released carry inferior cooking qualities compared to KDML 105, an aroma good cooking quality rice of Thailand. To develop salt tolerant and good cooking quality rice, molecular marker assisted selection in backcross breeding program was initiated in 2001. Two RILS, FL496 and FL530 selected from mapping population of IR29 x Pokkali were used as salt tolerant donors. KDML 105 as recipient was cross pollinated with these 2 donors to develop F1 and cross back to KDML105 to develop BC1F1. Three markers ; RM140, B1.1-1 and B1.1-11 flanking salt tolerant QTLs spanning 33 cM and two markers; RM00 and 10L03FW for amylose content and aroma scent were used for selection to produce BC2. Then BC2F1 and BC2F3 progenies were randomly selected and subjected to genome scan. Percentage of recipient genome recovery for BC2F1 ranged from 67.2-92.3% and for BC2 F3 from 72.45-95.92%. The cooking quality of progenies were considerably similar to KDML105. Agronomic characters of progenies were observed and showed that 81 of 90 lines tested had higher seeds/panicle while 47 lines had higher 1000 grain weight and 74 lines had higher grain yield compared to KDML 105. These results indicated that marker assisted backcross breeding technique is useful for selection of lines with acceptable traits while maintaining superior cooking quality.
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