Association Analysis of Novel Single Nucleotide Polymorphism and its Effects on Structure and Function of SS1 Involved in Starch Biosynthesis in Rice Landraces of Himachal Pradesh

Abstract

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn). There are many varieties of rice and culinary preferences tend to vary regionally. In the far east, there is a preference for softer and stickier varieties. The many varieties of rice, for many purposes, are distinguished as long-, medium-, and short-grain rice. The grains of fragrant long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Oryza sativa (rice) contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica variety. Japonica varieties are usually cultivated in dry fields, in temperate East Asia, upland areas of Southeast Asia and high elevations in South Asia. Indica variety is mainly lowland rice, grown mostly submerged, throughout tropical Asia. Rice is known to come in a variety of colors, including: white, brown, black, purple, and red. The awareness of the general public related to health foods has been on the rise recently and people are looking for the right variety of rice. Rice is a major human food composed largely of starch (Kharabian-Masouleh et al 2012).