Introgression of Cooking Qualities into Manawthukha
and Salt Tolerance into IR53936
Daw Khine Oo Aungr and Daw Myint Yi
Myanmar
Breeding Scheme for Salt Tolerance
Pokkali
x
F1
IR53936
x
BC1F1
IR53936
x
IR53936
MAS selection
BC2F1
x
BC3F1
IR53936
x
IR53936
BC4F1
x
BC4F2
Field Evaluation and
Screening for Salt Tolerance
Breeding Scheme for Cooking Quality
Basmati 370 x
F1
Manawthukha
x
BC1F1
Manawthukha
x Manawthukha
MAS selection
BC2F1
x
BC3F1
Manawthukha
x Manawthukha
BC4F1
x
BC4F2
Evaluation of Cooking qualities
Quality Improvement of the Manawthukha cultivar
Background
Rice is a major crop and growth 47percent of the total crop sown area of 5.5million ha
in Myanmar. Rice production in Myanmar was increase within 30 years due to gradual replacement
of traditional varieties by improved varieties together with the farm management practices.
Manawthukha is growing more than 20 percent rice growing areas.Most of people like very
much because it has intermediate amylose content, high yield and acceptable grain quality. But it has
non aromatic gene.
Statement of problem
Manawthukha is locational acceptable variety.If it has aroma and good taste character than
the parent line ,we can expect to produce for the export.
Objective
To develop in Manawthukha with cooking quality
Parental Survey
Plant Materials
Trais
Marker
Polymorphism Annealing T CHR
Cooking Qualities
Basmati ManawthukaKDML105 Pokkali IR53936
Amylose content (%)
RM597
?
6
RM190
P
55
6
120
110
120
Waxy
M
55
6
315
315
315
RM204
P
55
6
124
105
150
RM225
P
55
6
145
148
145
Glutinous
Glutinous-23-bp
M
6
200
200
200
GT
RM111
M
55
6
130
130
130
RM50
?
55
6
200
198
RM121
P
55
6
265
268
268
PSS-II-1
M
6
148
148
148
PSS-II-2
P
6
120
130
155
RM136
P
55
6
105
110
108
GT11
?
6
RM229
P
55
11
125
118
120
RM457
P
55
11
240
243
RM21
P
55
11
140
175
140
RM473E
P
11
130
145
140
RM206
P
55
11
140
170
160
RM254
P
55
11
160
157
145
Aroma
BADH
P
8
427
425
427
Salt tolerance
RM23
?
55
1
RM140
P
55
1
255
250
255
RM493
P
55
1
243
245
242
B1.1-11
P
1
245
248
235
RM24
P
55
1
255
252
255
RM129
?
1
Amylose Content
CHR 6
4.20
0.00
RM597
RM190
Waxy
17.70
RM204
5.20
RM225
Gelatinization Temperature
CHR 6
2.00
4.20
4.30
??
0.00
5.40
1.00
CHR 11
RM111
5.20
2.70
RM50
RM121
9.90
PSS-II-1
PSS-II-2
RM136
GT11
RM229
RM457
RM21
7.30
RM473E
7.10
RM206
RM254
Salt tolerance
CHR 1
6.80
0.00
6.30
??
5.80
RM23
RM140
RM493
B1.1-11
RM24
RM129
We are going to take the materials back home and do crossing
See You at the Conference and the 2 nd Workshop !