Expression Analysis of OsGBSSI and OsGS3 Genes, and Investigation of Morphological and Biochemical Characteristics across Diverse Rice (Oryza sativa L.) Genotypes

Abstract Background Quality in the rice value chain encompasses a wide range of features and attributes that are defined by consumers based on their food preferences and habits. Scope and approach: we grown two aromatic basmati, one aromatic non-basmati and one non-aromatic rice genotypes during Kharif season 2021–2022 at SVP university research field for grain quality studies. Then we analyzed grain quality based on (i) morphological and physical parameters, (ii) biochemical traits, and (iii) grain quality related gene expression analysis. Key findings and conclusion: aromatic basmati genotypes and non-aromatic genotype shared similarities, whereas aromatic non-basmati genotype exhibited dissimilarities in terms of morphological traits. Aromatic basmati genotypes exhibited superior grain quality and yield traits, including elevated panicle length, high 1000-grain weight, extra-long slender grain, high grain elongation ratio (> 1.6), strong aroma, soft gel consistency, high alkali spreading value and intermediate amylose content as compared to both aromatic non-basmati and non-aromatic genotypes. Gene expression analysis revealed that that aromatic basmati genotype (PB-1121) had higher expression level and genotype (NVB-1) exhibited same expression level of GBSSI gene while aromatic basmati genotype showed less expression level of GS3 gene, it was 256 fold lower expression in comparison to control. Aromatic non-basmati genotype had 32 fold lower expression level of GBSSI gene and same expression level of GS3 gene as compared to control.