Studies of Varieties and Quality of Sichon Rice by Comparison on DNA Fingerprint Chemical and Physical Properties with Thai Rice Varieties

Abstract

Sichon is the name of a new Thai rice variety which was developed by agriculturist from Sriracha, Chon Buri Thailand. Sichon cooked rice has a distinctive profile: soft texture, sweet taste, odoriferous aroma and brown color. Basic characteristics of Sichon rice were investigated in this study and were compared with 10 varieties of standard Thai rice including the aromatic rice group (Khao Dawk Mali 105, Pathum Thani 1, Hom Klong Luang) non-aromatic rice group (Chainat1, RD31, Phitsanulok2, Riceberry) and glutinous rice group (RD6, Thanyasirin, Luem Pua). Sichon rice comtain 5.47% of amylose and 1.37% of fat
which was similar to Riceberry and Luem Pua, 10.89% of protein and 3.29% of ash which as similar to Riceberry and RD6. Afterwards, DNA of Sichon and 10 standard Thai rice was extracted and moderated DNA fingerprint by SSR technique. Sichon and standard Thai rice varieties were classified on five primary
and three cluster including of; Glu23 primer was found in glutinous rice group, RM3 and RM190 primer was found in good softness rice after cooked group, BADH and 3In2AP primer was found inaromatic rice group. While, Sichonshowed Glu23 primer same as RD6 Thanyasirinand Luem Pua, RM190 primer similar Mali105 and Thanyasirin, BADH primer close by Mali 105 and Pathum Thani 1. Consequently, it can be indicated that Sichon rice is glutinous rice varieties which good softness and odor properties after cooked.