Dear Editor,Rice serves as a staple food for over half of the global population,with fragrant varieties particularly valuable for their distinctive aroma,superior taste,and favorable cooking qualities.These attributes...Dear Editor,Rice serves as a staple food for over half of the global population,with fragrant varieties particularly valuable for their distinctive aroma,superior taste,and favorable cooking qualities.These attributes have been methodically perpetuated through generations via selective breeding(Prodhan and Qingyao,2020).The aroma quality of rice is predominantly determined by the concentration of 2-acetyl-1-pyrroline(2-AP),the key compound responsible for its characteristic fragrance(Okpala et al.,2019).The identification of the first aroma-causing gene in rice,BADH2,marked a critical advance in elucidating the genetic basis of rice aroma.This breakthrough was attributed to the discovery of a specific 8-bp deletion in the BADH2 gene on chromosome 8,which is closely associated with the aromatic trait across diverse rice varieties(Bradbury et al.,2005).The targeted genetic manipulation of the BADH2 gene via genetic engineering and genome-editing techniques has facilitated the development of multiple aromatic rice varieties(Shan et al.,2015;Tang et al.,2021;Hui et al.,2022).Nevertheless,the observed variability in 2-AP concentrations across different fragrant rice varieties,including those with a functional OsBADH2 gene,highlights the complexity of the genetic mechanisms that govern rice aroma.This suggests that,in addition to OsBADH2,other genetic alleles might also contribute to the synthesis of this key aromatic compound(Huang et al.,2008).展开更多
基金supported by the Project of Zhong Shan Laboratory of Biological Breeding(BM2022008-02 and ZSBBL-KY2023-06)the Jiangsu Agricultural Science and Technology Innovation Fund(CX(21)1002)+1 种基金the Jiangsu Key Research and Development Program(BE2022365)the National Natural Science Foundation of China(3217047).
文摘Dear Editor,Rice serves as a staple food for over half of the global population,with fragrant varieties particularly valuable for their distinctive aroma,superior taste,and favorable cooking qualities.These attributes have been methodically perpetuated through generations via selective breeding(Prodhan and Qingyao,2020).The aroma quality of rice is predominantly determined by the concentration of 2-acetyl-1-pyrroline(2-AP),the key compound responsible for its characteristic fragrance(Okpala et al.,2019).The identification of the first aroma-causing gene in rice,BADH2,marked a critical advance in elucidating the genetic basis of rice aroma.This breakthrough was attributed to the discovery of a specific 8-bp deletion in the BADH2 gene on chromosome 8,which is closely associated with the aromatic trait across diverse rice varieties(Bradbury et al.,2005).The targeted genetic manipulation of the BADH2 gene via genetic engineering and genome-editing techniques has facilitated the development of multiple aromatic rice varieties(Shan et al.,2015;Tang et al.,2021;Hui et al.,2022).Nevertheless,the observed variability in 2-AP concentrations across different fragrant rice varieties,including those with a functional OsBADH2 gene,highlights the complexity of the genetic mechanisms that govern rice aroma.This suggests that,in addition to OsBADH2,other genetic alleles might also contribute to the synthesis of this key aromatic compound(Huang et al.,2008).
