Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity
This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the utility of headspace-solid phase micro extraction (HS-SPME
- PDF / 11,112,337 Bytes
- 154 Pages / 504.63 x 737.01 pts Page_size
- 8 Downloads / 261 Views
nted rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity
Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity
Altafhusain Nadaf • Sarika Mathure Narendra Jawali
Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity
Altafhusain Nadaf Department of Botany Savitribai Phule Pune University Pune, Maharashtra, India
Sarika Mathure Department of Botany Savitribai Phule Pune University Pune, Maharashtra, India
Narendra Jawali Molecular Biology Division Bhabha Atomic Research Centre Mumbai, Maharashtra, India
ISBN 978-81-322-2663-5 ISBN 978-81-322-2665-9 DOI 10.1007/978-81-322-2665-9
(eBook)
Library of Congress Control Number: 2015958799 Springer New Delhi Heidelberg New York Dordrecht London © Springer India 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer (India) Pvt. Ltd. is part of Springer Science+Business Media (www.springer.com)
Foreword
Scented rice is attractive to humans because of low odor threshold levels of volatile compounds including 2-acetyl-1-pyrroline. This trait has been selected by humans despite it apparently reducing the resistance of the rice plant to stress and being a genetically recessive trait because it is so attractive to rice consumers. This is a great example of human selection for an agricultural trait that would be deleterious for the plant in the wild growing under natural selection but can be highly successful under human selection in a domesticated crop. Scented rice is a traditional food of India. Scented rice is of great cultural and economic significance in India. During the past decade, Dr. Altafhusain Nadaf and his team undertook a very demanding challenge to understand the aroma volatiles contributing in rice aroma for Indian scented rice genotypes, the outcome of which is produced in the form of this book. This book provides an important and comprehensive account of the majority of basmat
Data Loading...
