DNA-level rice palatability evaluation method, and method of selecting palatable rice through analysis of half grain of unhulled/unpolished rice

Abstract

Provided is a DNA-level rice palatability evaluation method of using a very small quantity of rice, especially a half or one grain of rice as a sample. This is to evaluate the palatability of rice, not disrupting the embryo of a rice grain that is to be the origin of a rice plant of the coming generation, and to select palatable rice. The method comprises amplifying the DNA extracted from a rice plant, unhulled rice, unpolished rice, polished rice, boiled rice, rice cake or ground powder thereof through PCR in the presence of an STS primer or a random primer, selecting DNA bands of close correlation with palatability evaluation from the resulting amplified DNA bands, and using it as a DNA marker for palatability evaluation to select palatable rice.

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