Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.

Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters

Abstract: . Mau YS, Markus JER, Shirly, Oematan S, Ndiwa ASS, Handoko DD, Nasution A, Makbul K. 2017. Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters. Biodiversitas 18: 197-211. A number of upland red and black rice accessions were collected from various locations of East Nusa Tenggara Province, Indonesia. This germplasm collection is invaluable genetic resource that can be utilized to generate new improved varieties. The objective of the present study was to elucidate genetic diversity of the rice germplasm based on agro-morphological characters. The study was carried out in the Glasshouse involving 40 upland red and black rice accessions. Observed variables included qualitative and quantitative agro-morphological characters. A total of 26 qualitative and 16 quantitative characters were observed. Qualitative characters were descriptively analyzed while quantitative characters were subjected to analysis of variance. Both data were also subjected to cluster analysis. Research results revealed a significant difference among rice accessions in both qualitative and quantitative characters. The tested rice accessions exhibited substantial differences in most of the observed qualitative and quantitative variables. Cluster analysis employing qualitative variables classified the rice accessions into 4 clusters and 15 sub-clusters. The same analysis using quantitative characters placed the 40 rice accessions into 5 clusters and 8 sub-clusters. Evaluation of agro-morphological characters demonstrated that the rice germplasm under the present study possessed a high genetic diversity. Keywords: upland rice, agro-morphology, characters, diversity

Crispy black rice and preparation method thereof

Abstract: The invention discloses crispy black rice and a method. The crispy black rice comprises the following components in weight portion: 25-35 portions of black rice, 55-65 portions of corn meal, 0-10 portions of soybean and 3-5 portions of seasoning, wherein the seasoning comprises the following components in weight portion: 1.2-1.4 portions of hot pepper, 1.1-1.3 portions of salt, 2-3 potions of white sugar, 0.2-0.3 portion of monosodium glutamate, 0.01-0.03 portion of disodium 5'-ribonucleotide, 0.05-0.55 portion of cumin powder, 0.1-0.2 potion of Chinese prickly ash, 0.1-0.2 portion of white pepper, 0.5-0.55 portion of maltodextrin and 0.04-0.08 portion of aniseed. The method comprises the following steps: soaking, cleaning, steaming, cooking and pulverizing the black rice and the soybean, then stirring with the corn meal, molding, cutting into pieces; frying by oil, cooking, and mixing with seasoning to obtain a finished product. The crispy black rice has high nutritive value and unique taste, and is crispy; and the preparation method is simple and convenient to operate.

OsMYB3 is a R2R3-MYB gene responsible for anthocyanin biosynthesis in black rice

Abstract: Black rice is a rare type of rice germplasm with various health benefits that are largely attributed to anthocyanin pigment accumulation in the pericarps. The anthocyanin biosynthesis in plant tissues is activated mainly by the MBW complexes, consisting of three types of transcription factors R2R3-MYB, bHLH, and WDR. In black rice, the bHLH and WDR components regulating anthocyanin biosynthesis in pericarps have been characterized, while the R2R3-MYB factor remains unknown. By examining the expression correlation between all putative rice MYB genes and anthocyanin biosynthesis–related genes based on transcriptome data of pericarps in combination with further molecular and genetic analysis, we proved that OsMYB3 (LOC_Os03g29614) was the determinant R2R3-MYB gene for anthocyanin biosynthesis in rice pericarps. The expression level of OsMYB3 in pericarps of black rice was significantly higher than that of white rice. The knockout of OsMYB3 in a black rice variety caused significant downregulation of 19 anthocyanin metabolites and many other flavonoids in grains. Our research deepens the understanding of regulatory system for anthocyanin biosynthesis in rice pericarps and provides implications for breeding black rice varieties with high anthocyanin level.