OJGen  Vol.4 No.2 , April 2014
Exploring Variability: New Brazilian Varieties SCS119 Rubi and SCS120 Onix for the Specialty Rices Market
ABSTRACT

“Specialty rices” is a common name for varieties that present uncommon grains with distinctive features as pericarp color, grain shape and size or aroma. Most of these rices are related to cultural traditions and ceremonies, but some have higher nutritionally value than white rice. Considering that today people are searching for foods that could help to improve and maintain health, specialty rices would also be considered in some way as functional food. As a specific market, the economic values of these grains are also higher than those of white rice. So, the new red rice variety SCS119 Rubi and the new black rice variety SCS120 Onix were developed in order to attend the specific and economically important specialty rices market, and should be consumed as a whole rice grain. Experimental tests performed with these varieties showed that they could be recommended to all rice-producing regions of Santa Catarina State, Brazil.


Cite this paper
Wickert, E. , Schiocchet, M. , Noldin, J. , Raimondi, J. , Andrade, A. , Scheuermann, K. , Marschalek, R. , Martins, G. , Hickel, E. , Eberhardt, D. and Knoblauch, R. (2014) Exploring Variability: New Brazilian Varieties SCS119 Rubi and SCS120 Onix for the Specialty Rices Market. Open Journal of Genetics, 4, 157-165. doi: 10.4236/ojgen.2014.42016.
References
[1]   Khush G.S. (1997) Origin, Dispersal, Cultivation and Variation of Rice. Plant Molecular Biology, 35, 25-34.
http://dx.doi.org/10.1023/A:1005810616885

[2]   Chaudhary, D.V.T. and Duffy, R. (2001) Specialty Rices of the World: Breeding, Production, and Marketing. FAO Science Publishers, Rome, 358p.

[3]   Magalhães Jr., A.M., Franco, D.F., Fagundes, P.R.R., Morais, O.P., Pereira, J.A., Cordeiro, A.C.C., Wickert, E., Moura Neto, F.P. and Severo, A.C.M. (2012) Indicação de Tipos Especiais de Arroz para Diversificação de Cultivo. Editora Embrapa, Pelotas, 8 p. (Circular Técnica, 133)
http://www.infoteca.cnptia.embrapa.br/handle/doc/954892

[4]   Sweeney, M.T., Thomson, M.J., Pfeil, B.E. and CcCouch, S. (2006) Caught Red-Handed: Rc Encodes a Basic Helix Loop-Helix Protein Conditioning Red Pericarp in Rice. The Plant Cell, 18, 283-294.
http://dx.doi.org/10.1105/tpc.105.038430

[5]   Almeida, J.A.P. (2004) O arroz vermelho cultivado no Brasil. Editora Embrapa: Embrapa Meio Norte, Teresina, 90p.

[6]   Winkel-Shirley, B. (2001) Flavonoid Biosynthesis. A Colorful Model for Genetics, Biochemistry, Cell Biology, and Biotechnology. Plant Physiology, 126, 485-493. http://dx.doi.org/10.1104/pp.126.2.485

[7]   Shirley, B. (1998) Flavonoids in Seeds and Grains: Physiological Function, Agronomic Importance and the Genetics of Biosynthesis. Seed Science Research, 8, 415-422.
http://dx.doi.org/10.1017/S0960258500004372

[8]   Rahman, M.M., Lee, K.E., Lee, E.S., Matin, M.N., Lee, D.S., Yun, J.S., Kim, B.J. and Kang, S.G. (2013) The Genetic Constitutions of Complementary Genes Pp and Pb Determine the Purple Color Variation in Pericarps with Cyanidin-3-O-glucoside Depositions in Black Rice. Journal of Plant Biology, 56, 24-31.
http://dx.doi.org/10.1007/s12374-012-0043-9

[9]   Ling, W.H., Cheng, Q.X., Ma, J. and Wang, T. (2001) Red and Black Rice Decrease Atherosclerotic Plaque Formation and Increase Antioxidant Status in Rabbits. Journal of Nutrition, 131, 1421-1426.
http://jn.nutrition.org/content/131/5/1421.full.pdf+html

[10]   Bioversity International, IRRI and WARDA (2007) Descriptors for Wild and Cultivated Rice (Oryza spp.). Bioversity International, Rome, Italy; International Rice Research Institute, Los Baños, Philippines; WARDA, Africa Rice Center, Cotonou, Benin, 63p.
http://www.bioversityinternational.org/uploads/tx_news/Rice_232.pdf

[11]   Shao, Y., Jin, L., Zhang, G., Lu, Y., Shen, Y. and Bao, J. (2011) Association Mapping of Grain Color, Phenolic Content, Flavonoid Content and Antioxidant Capacity in Dehulled Rice. Theoretical and Applied Genetics, 122, 1005-1016.
http://dx.doi.org/10.1007/s00122-010-1505-4

[12]   Singleton, V.L., Orthofer, R. and Lamuela-Raventós, R.M. (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology, 299, 152-178.
http://dx.doi.org/10.1016/S0076-6879(99)99017-1

[13]   Zhou, Z., Robards, K., Helliwell, S. and Blanchard, C. (2004) The Distribution of Phenolic Acids in Rice. Food Chemistry, 87, 401-406. http://dx.doi.org/10.1016/j.foodchem.2003.12.015

[14]   Tian, S., Nakamura, K., Cui, T. and Kayahara, H. (2005) High-Performance Liquid Chromatographic Determination of Phenolic Compounds in Rice. Journal of Chromatography A, 1063, 121-128.
http://dx.doi.org/10.1016/j.chroma.2004.11.075

[15]   Ahuja, U., Ahuja, S.C., Chaudhary, N. and Thakrar, R. (2007) Red Rices—Past, Present, and Future. Asian Agri-History, 11, 291-304. http://asianagrihistory.org/articles/Red-Rices-Uma-Ahuja.pdf

[16]   Carvalho, S.I.C., Bianchetti, L.B. and Reifschneider, F.J.B. (2009) Registro e proteção de cultivares pelo setor público: A experiência do programa de melhoramento de Capsicum da Embrapa Hortaliças. Horticultura Brasileira, 27, 135-138.
http://dx.doi.org/10.1590/S0102-05362009000200002

 
 
Top