Published Paper Details:

The aroma in basmati rice grains is one of the most preferred quality characteristics (next to cooking quality, taste and elongation after cooking) for the determination of its market acceptance by the consumers which in turn determines the adoption of the variety by the farmers and marketability. Among 200 volatile compounds associated with aroma in rice grains, 2-acetyl-1-pyrroline (2-AP) is considered as the main compound responsible for the aroma. Presently, researchers are focusing to revive the basmati rice aroma using Gene editing technologies like Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)-associated endonuclease Cas9 (CRISPR/Cas9) system via identified mutations in betaine aldehyde dehydrogenase (OsBADH2) gene to produce aroma in rice by increasing the level of 2-acetyl-1-pyrroline (2-AP). This technology has opened new paths for the enhancement of basmati rice grain quality through targeted mutagenesis.