Simultaneous determination of subspecies and geographic origins of 110 rice cultivars by microsatellite markers

[Display omitted] •DNA fingerprint of 110 high-quality rice cultivars was established.•The subspecies and geographic origins were identified simultaneously.•The correct rate of geographic origin was 99.09%.•SSR markers could be a possible tool for origin traceability of rice. Rice varieties of diffe...

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Veröffentlicht in:Food chemistry 2024-07, Vol.445, p.138657-138657, Article 138657
Hauptverfasser: Li, Xinyue, Li, Peng, Tang, Wenqian, Zheng, Jiayu, Fan, Fengjiao, Jiang, Xiaoyi, Li, Ziqian, Fang, Yong
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Sprache:eng
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Zusammenfassung:[Display omitted] •DNA fingerprint of 110 high-quality rice cultivars was established.•The subspecies and geographic origins were identified simultaneously.•The correct rate of geographic origin was 99.09%.•SSR markers could be a possible tool for origin traceability of rice. Rice varieties of different subspecies types (indica rice and japonica rice) across various geographical origins (Hunan, Jiangsu, and Northeast China) were monitored using microsatellite markers (simple sequence repeats, SSR). 110 representative rice cultivars were collected from the main crop areas. Multiple methods including clustering analysis (neighbor-joining (NJ) method, unweighted pair-group method with arithmetic mean (UPGMA) method), principal component analysis (PCA) and model-based grouping were applied. The study revealed that 25 pairs of SSR markers exhibited a broad range of polymorphism information content (PIC) values, ranging from 0.240 to 0.830. Furthermore, our study successfully achieved a higher overall mean correct rate of 99.09% in determining the geographical origin of rice. Simultaneously, it accurately classified indica rice and japonica rice. These findings are significant as they provide an SSR fingerprint of 110 high-quality rice cultivars, serving as a valuable scientific resource for the detection of rice adulteration and traceability of its origin.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.138657