Grain quality of rice is more complex than other cereals, since it is mostly consumed as whole grain in countries where it serves as a staple food. Quality characteristics are major determinants of market price and include milling, physical appearance, cooking, sensory, palatability, and nutritional value. A better understanding of the factors that control these quality characteristics will be useful for developing new breeding strategies. In this chapter, we will review the progress made toward improvement of important grain quality traits along with their genetic basis. This chapter will also give innovative insights into the knowledge gained through new tools that integrate grain quality with high yield in the present scenario of diminishing natural resources and environmental fluctuations.
Part of the book: Recent Advances in Grain Crops Research