Page 43 - RUT Publisher

Life Science Research and Sustainable Development ISBN: 978-98-84663-33-9

Molecular nature and functional characterization of the

QTLs/genes for rice yield related traits

S. S. Kale , K. R. Jadhao , N. R. Chavan , P.H. Janjal 2
1
1*
2

1 Department of Plant Biotechnology, MGM College of Agricultural Biotechnology, Gandheli,
Sambhaji Nagar-431007
2 Department of Bioinformatics, MGM College of Agricultural Biotechnology, Gandheli, Sambhaji
Nagar-431007
Email: sonamkalecabt@gmail.com

Keywords: Abstract:
Rice, Yield, Rice is a staple food for more than half of the world’s population. More
QTL mapping, than 90 per cent of the world’s rice is grown and consumed in Asia,
Gene Cloning where 60 per cent of the global population lives. Rapid growth in
human population throughout the world is boosting demand for a
corresponding increase in grain yield and there is need to increase
production 50 per cent more by 2025. Therefore, an increase in rice
production remains a challenge today. To achieve this ambitious goal
various rice varieties with greatly improved agronomic traits such as
high yield potential should be developed. Over the past 20 years, the
development of DNA markers and genomic sequencing technology
have led to rapid progress in the QTL mapping and cloning of genes
underlying grain shape and grain weight in rice. These are made by
analysis of segregating plant populations derived by crossing parents
with contrasting characteristics. In recent years, tremendous progress
has been attained and many QTLs for rice yield traits have been
isolated and functionally analyzed in detail, which provides new
sights into the molecular mechanisms of the formation of rice yield
traits. To date, ~45 QTL/genes associated yield and its contributing
traits have been isolated by map-based cloning strategies. The
association or linkage of particular molecular marker variants (alleles)
with a heritable phenotypic trait enables us to identify which region
of a particular chromosome is important for the phenotype.

1. Rice
Rice is a staple food for more than half of the world’s population (Delsenyet al., 2001). Rice
has been cultivated for more than 7,000 years (Yunfeiet al., 2007 andZonget al., 2007). The estimate
of world paddy production in 2011 is 7.2 × 108 t (4.8 × 108 t, milled basis), and the global rice
yield must reach 8 × 108 t in 2025 to meet the demand for rice consumption (FAOSTAT, 2010). This
additionalamount of rice has to be produced by using less land, less water, less labor, and fewer
chemical inputs. Therefore, an increase in rice production remains a challenge today.More than 90
per cent of the world’s rice is grown and consumed in Asia, where 60 per cent of the global
population lives. Rice accounts for 35 to 60 per cent of the calories consumed by 3 billion people in
Asia alone. Rapid growth in human population throughout the world is boosting demand for a
corresponding increase in grain yield (Liang et al., 2010) and there is need to increase production 50

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