Breeding for Quality trait

PRESENTED BY: Pawan NagarReg. no.: 04-2690-2015M.Sc.(Fruit Science)

• Quality :- ”Degree of excellence for a specific use or to serve a specific purpose “

• Quality trait :- A trait that define some aspect of produce quality

• Quality trait may be classified into following five groups

• 1) Morphological • 2)Organoleptic• 3)Nutritional• 4)Biological• 5)Other quality trait

Breeding for Special trait

1) Morphological quality trait

These traits are related to produce appearance and are mainly concerned with size, and colour of the produce,i.e.,grain or fruit, etc. these trait are easily observable,and usually play the main role in determining consumer acceptance of the produce. 2) Organoleptic quality traitOrgenoleptic quality trait are concerned with palatability of the produce, e.g., taste, aroma, smell, juiciness,softness, etc .they are easily detected and they are important in influencing consumer preferances.3) Nutritional quality traitIt determine the value of produce in human/animal nutrition. These characters include protein content and quality, vitamin content, mineral content, etc.,

4) Biological quality trait

Biological quality trait define the actual usefulness of the produce when consumed by experimental animal; their usefulness to human is usually on this basis. e.g., protein efficiency ratio, biological value, body weight gain etc. these are extremely valuable in determining the utility of produce for human and/or animal consumption.

5) Other quality trait These traits are importance in determining the usefulness of the product, e.g., cooking quality of rice, keeping quality of fruits and vegetables , fiber length of cotton.

Sources of Quality Traits

1)A Cultivated Variety2)A Germplasm Line3)A Mutant4)A Somaclonal Variant5)A Wild Relatives6)A Transgene

Breeding Approaches

• 1)Screening/ evaluation of Germplasm• 2)Mutagenesis• 3)Hybridisation• 4)Interspecific hybridisation• 5)Somaclonal Variation• 6)Genetic Engineering

Quality Traits of selected crops

Rice (Oryza sativa ):-

Hulling and Milling Recovery:-The Rice grain covered with glumes is called paddy or rough rice. removal of husk is called hulling and that of bran is known as milling. The total rice grain and pieces recovered after milling constitute Total Rice. milling recovery denotes the in percent , the ratio of amount of milled rice to the amount of paddy from which it was obtained.

Endosperm Type:-Endosperm appearance may be transparent or opaque (due to chalkiness, waxy endosperm).The opaque trait results from a loose packing of starch grains; it disappears after cooking and dose not affects palatability.

Grain Dimension:-There are five categories of rice grain based on their length and their breadth ratio:(1)Long slender (2) Short slender (3)Medium slender (4) long and bold (5)short boldCooking Quality:- cooking quality is evaluated in term of following traits:-(2)Grain elongation:-It is the ratio of grain length after cooking to the length in uncooked state.(2)volume Expansion:- It is the ratio of volume of a sample of cooked rice to the volume of the sample in uncooked state.(3)Water uptake (4)Aroma (5) Gel consistency(6)Amylose content(7) Gelatinization Temperature

Golden RiceGolden rice is a variety of Oryza sativa rice produced from genetic engineering.Biofortification-noun. The creation of plants that make or accumulate micronutrients.Main purpose is to provide pro-vitamin A to the world, developing countries where malnutrition and vitamin A deficiency are common.

Who Began the Golden Rice Project?• Started in 1982 by Ingo Potrykus-Professor emeritus of the Institute for Plant

Sciences• Peter Beyer-Professor of Centre for Applied Biosciences, Uni. Of Freiburg,

Germany• Funded by the Rockefeller Foundation, the Swiss Federal Institute of

Technology, and Syngenta, a crop protection company.• Golden Rice Humanitarian Board-

responsible for the global development, introduction and free distribution of Golden Rice to target countries.

How Does It Work?The addition of 2 genes in the rice genome will complete the biosynthetic pathway

1. Phytoene synthase (psy) – derived from daffodils2. Lycopene cyclase (crt1) – from soil bacteria Erwinia uredovora

Produces enzymes and catalysts for the biosynthesis of carotenoids (β-carotene) in the endosperm.Presence of pro-vitamin A gives rice grains a yellowish-orange color, thus, the name ‘Golden Rice’

Wheat• Mill Performance and Quality Indicators• 1) Intake requirements• -Protein• -Hagberg Falling Number • -Specific weight• -Endosperm texture • 2) Milling performance and flour quality -

Milling yield• -Flour colour• -Starch damage

• Baking Performance Indicators 1)Dough rheology

• -Extensibility• -Elasticity • -Mixing behavior • -Water absorption• 2)baking performance • -Full-size, • -commercially scalable baking• -Small scale, indicative baking

High protein :Composed of two fractions.

a) Protein in endosperm known as Zein which is nutritionally not balanced since it is lesser in lysine and tryptophan. 80% protein found in endosperm.b) Protein in germ (embryo) 20% balanced one. By increasing the embryo size we can increase protein content.

oil content12-15% in germ. By increasing the embryo size we can increase oil content.

Quality Protein Maize

Nutritional Aspects of Legumes

1. Legumes produce many N-containing compounds nutritious foods (proteins, vitamins)

2. Amino acid content of proteins – complements grains

3. High fiber levels

4. Isoflavones – appear to lower cholesterol levels

5. Phytoestrogens may help relieve menopause symptoms

6. Oligosaccharides (beans, )

Elimination of Toxic Substances LathyrismThe antinutritional factor of greatest concern in India context is BOAA, present in khesari , Lathyrus sativus. Regular consumption of khesari dal is believed t o cause Lythrism,which is characterized by paralysis of lower limb .Its also affect the central nervous system.It is detoxified by steeping the dehusked seed overnight followed by steaming For 30 min or by roasting at 150°c for 70 min.Favism It is characterized by haemolytic anaemia, haemoglobinisia and jundice. Favism is caused by consumption of uncooked broad bean. GoiterGoiter is characterized by an enlargement of thyroid glands in animal, and caused by iodine deficiency. Glucosinolates present in Brassica spp. Seeds are goitergenic,i.e they cause an enlargement of thyroid .

Food Crops Traits Prefered type

Rice Hulling and milling High

Endosperm appearance Transparent

Length and shape of grain Long slender

Amylose content Intermediate 21-25%

Gelatinization temperature Intermediate 56-79%

Protein content Good amino acid content,Lysine content

Aroma Presence of Aroma

Wheat Protein content >19% protein

Gluten content High 13%

Grain colour Amber to white

Mixo gram(gluten strengh) Strong-bread makingMedium-chapatti making

Cotton Fibre colour White

Fibre length Long (24.5-26 nm)

Fibre strength Good

Fibre fineness <3 micronaire value

Tomato Appearance Size-largeShape-roundColour-red

Nutritional value Vitamin AVitamin C

Texture and firmness Fresh and juicy for fresh consumption

Titratable acidity High

Total soluble solid High

Viscosity High

Important consideration in Breeding For Improved Quality

1)Improved quality should not be at the cost of yield.2)Breeding for quality should safeguard the economics interest

of both consumer and farmers.3)The new variety with improved quality trait must have high and

stable yield, and good agronomic feature, or else this variety may never be grown by farmers.

4)A plant breeder must have clear cut objective for quality breeding.in case of nutritionalquality, human nutritional must specify the objectives for plant breeding.

5)In order to breed for improved nutrional quality , plant breeders must also becaome familiar with the problem of human nutrition.

• 6)new line are developed mainly for enhanced yields and then they are evaluated for quality trait.

• 7)A close interaction between nutritionist and breeders will increase the rate of progress in breeding for quality trait.

• 8)In case genetic variation for trait is not present in the germplasm, a suitable trans gene could be used to bring about the desired alteration in the quality trait.

limitation for breeding for quality

• 1) Most quality trait are polygenic; selection for such trait during segregating generation is difficult.

• 2)Quality trait further enhance the long list of traits a breeder has to select for in order to developed an acceptable variety.

• 3)Many quality trait are difficult to estimate and evaluate.• 4)Many quality trait have low heritability and are markedly affected

by environment.• 5)Quality trait is not single trait; in fact, it is a conglomerate of

traits.• 6)Most high lysine and/or high protein line show poor grain filling

and lower yields.