Chinese researchers complete rice genetic variation map

Rice is one of the world’s most important staple foods and crops.


Rice, Variants, genetic variation map Chinese researchers said that they have completed a digital genetic variation map of rice based on more than 10,000 rice samples.

The researchers said that, it provided a new tool for further study of natural rice variations, especially rare variants.

Rice is one of the world’s most important staple foods and crops.

Its natural variation provided a key genetic basis for its possible genetic modification and modern breeding.

“The latest research result is like a `digital map’ for research on rice, offering clear guidance on its breeding,’’ said Shang Lianguang.

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Lianguang is a researcher from the Agricultural Genomics Institute at Shenzhen (AGIS) under the Chinese Academy of Agricultural Sciences.

With the help of this rice variation map, the researchers had corrected errors in the classification of some indica and japonica rice varieties which extensively analysed the population frequencies.

The research said that the population frequencies of important functional genes in different rice subpopulations and identified excellent natural variations among them.

Based on the map, they also established an online database platform for global users, providing relevant scientific and research services for studies on rice.

This research result was recently published in the journal Nucleic Acids Research.

Rice is one of the oldest cereal grains in the world, and people have grown it for at least 5,000 years. It is a staple food for more than halfTrusted Source of the world’s population, and 90% of the world’s rice comes from Asia.

There are thousands of types of rice, but depending on how producers process them, they fit into two groups: white or brown (whole grain).

White rice is the most common type, though brown rice offers more health benefits. Brown rice comes in a variety of shades, including reddish, purplish, or black.

Manufacturers make many products from rice, including rice flour, rice syrup, rice bran oil, and rice milk.