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Review
.2018 Apr 9;11(1):19.
doi: 10.1186/s12284-018-0213-6.

Pusa Basmati 1121 - a rice variety with exceptional kernel elongation and volume expansion after cooking

Affiliations
Review

Pusa Basmati 1121 - a rice variety with exceptional kernel elongation and volume expansion after cooking

Vijaipal Singh et al. Rice (N Y)..

Abstract

Pusa Basmati 1121 (PB 1121) is a landmark Basmati rice variety having Basmati quality traits introgressed from traditional Basmati varieties such as Basmati 370 and Type 3. It was released for commercial cultivation in 2003. It possesses extra-long slender milled grains (9.00 mm), pleasant aroma, and an exceptionally high cooked kernel elongation ratio of 2.5 with a cooked kernel length of up to 22 mm, volume expansion more than four times, appealing taste, good mouth feel and easy digestibility. Owing to its exceptional quality characteristics, it has set new standards in the Basmati rice market. The cumulative foreign exchange earnings through export of PB 1121 since 2008 have been US$ 20.8 billion, which has brought prosperity to millions of Basmati farmers. During 2017, the farmers cultivating PB 1121 earned on an average US$ 1400/ha as against US$ 650/ha cultivating traditional Basmati, making it a highly profitable enterprise. Currently, PB 1121 is grown in ~ 70% of the total area under Basmati rice cultivation in India. It is the most common Basmati rice variety in rice grain quality research for developing mapping populations, genetic analyses and molecular mapping of Basmati quality traits. Additionally, it has been widely used in the Basmati rice breeding program across India, because of its superior quality attributes. This article presents an account of development of PB 1121, its major characteristic features and its flagship role in heralding a Basmati rice revolution. The prospective role of PB 1121 in Basmati rice improvement and future Basmati rice research as a whole is also presented.

Keywords: Aroma; Basmati rice; Genomics; Grain and cooking quality; Linear cooked kernel elongation; Molecular mapping; Pusa Basmati 1121.

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Conflict of interest statement

Ethics approval and consent to participate

This study complied with the ethical standards of India, where this research was carried out.

Consent for publication

Not applicable.

Competing interests

The authors declare that they have no competing interests.

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Figures

Fig. 1
Fig. 1
Lodging in the traditional Basmati rice variety, Type 3 at maturity due to tallness
Fig. 2
Fig. 2
Lineage of PB 1121 showing the contribution of several varieties including the traditional Basmati rice varieties Basmati 370 and Type 3. Values in parentheses are the year in which crossing was initiated (1966) and the year of release of the variety (2003)
Fig. 3
Fig. 3
a Field view of the plot of PB 1121 at ICAR-IARI, New Delhi, (b) Milled rice and cooked rice kernels of PB 1121
Fig. 4
Fig. 4
Duration and grain yield of PB 1121 as compared to Basmati 370, Taraori Basmati and Pusa Basmati 1; Year of release of the variety is indicated in the parentheses
Fig. 5
Fig. 5
Gradual improvement in grain and cooking quality of Basmati rice varieties: a journey of decades
Fig. 6
Fig. 6
Area (a) and yield (b) of Pusa Basmati 1121 compared to the totals for all Basmati rice
Fig. 7
Fig. 7
Trends in foreign exchange earnings through export of Basmati rice since the release of Pusa Basmati 1121 (Source:http://agriexchange.apeda.gov.in/indexp/reportlist.aspx)
Fig. 8
Fig. 8
Trend in Basmati export (volume and value) through export of Basmati rice in India, before and after the release of PB 1121
Fig. 9
Fig. 9
QTLs mapped for various traits in different chromosomes using PB 1121 as one parent in development of a mapping population
Fig. 10
Fig. 10
Important Basmati rice varieties and improved Basmati rice genotypes derived from PB 1121
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References

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