Expression Analysis of OsGBSSI and OsGS3 Genes, and Investigation of Morphological and Biochemical Characteristics across Diverse Rice (Oryza sativa L.) Genotypes

Background: Quality in the rice value chain encompasses a wide range of features and attributes that are defined by consumers based on their food preferences and habits. Scope and approach: we grown two aromatic basmati, one aromatic non-basmati and one non-aromatic rice genotypes during Kharif season 2021–2022 at Sardar Vallabhbhai Patel University research field for grain quality studies. Then we analyzed grain quality based on (i) morphological and physical parameters, (ii) biochemical traits, and (iii) grain quality related gene expression analysis. Key findings and conclusion: aromatic basmati genotypes and non-aromatic genotype shared similarities, whereas aromatic non-basmati genotype exhibited dissimilarities in terms of morphological traits. Aromatic basmati genotypes exhibited superior grain quality and yield traits, including elevated panicle length, high 1000-grain weight, extra-long slender grain, high grain elongation ratio (>1.6), strong aroma, soft gel consistency, high alkali spreading value and intermediate amylose content as compared to both aromatic non-basmati and non-aromatic genotypes. Aromatic basmati genotypes showed 256 fold lower expression of GS3 gene while less expression level of GBSSI gene was in aromatic non-basmati genotype as compared to control. The present study highlighted superior traits in aromatic basmati genotypes and aromatic non-basmati genotype that influence grain quality and yield. This research may be utilized by the future researchers for targeted rice breeding programs for improvement of basmati rice or other scented rice genotypes.