Diversity, Physicochemical, and Structural Properties of Indonesian Aromatic Rice Cultivars

The most important component of rice qualities are its appearance, cooking quality, eating quality, and nutritional quality. Indonesian had been developed a large germplasms of rice, but still poor information about its physical, genetic and structural properties, especially aromatic rice. This research was performed to investigate the genetic diversity, proximate and structural properties of local aromatic rice cultivars in Indonesia by cluster analysis and principal component analysis. Twenty-one cultivars were analyzed with Bradburry markers showed that the 9 cultivars were expressed bands of 257 bp, and other cultivars amplified with 355 bp bands, the result indicated that the BADH2.7 gene was expressed on the different exon or the presence of a controlling another gene. The clustering of aromatic rice cultivars by PCA explained that the first PC with Eigenvalue of 1.513 showed the total variance about 91.75%. The largest positive loadings of variables were amylose and trough viscosity. The second PC with Eigenvalue of 2.305 confirmed an additional 50.67% of the total variance. Indonesian aromatic rice was clustered into 3 groups based on proximate analysis and physicochemical properties. PCA analysis and 2D scatter diagram distributed the Indonesian aromatic rice became the four major groups. Starch granule images of four cluster showed the different granule forms, that cluster I (Radah Putih) is completely spherical with approximately equal sizes; cluster II (Pandan Wangi) has spherical granules unequal sizes; Cluster III (Gilirang) has polyhedral sharp-edged granules; Cluster IV (Sintanur) has polyhedral edged granules. The aromatic rice in Indonesia has a possibility of genetic proximity based on the physicochemical properties and proximate analysis with the highest variations in amylose, thermal properties and pasting properties. This information was useful for the selection of parentals in plant breeders and the processing of cultivation plant.