Grain physical characteristic of the Australian wild rices

Abstract

Abstract Rice yield improvement is required to support increasing global rice demand. However, the limited genetic diversity within the cultivated rice gene pool may be a major obstacle. Australian wild rice which has been largely genetically isolated from cultivated rice might be a new source of genetic variation for use in improving rice production. The physical properties of Oryza australiensis and of the two perennial Australian Wild rice taxa-belonging to the A genome wild rice were evaluated. Seeds collected from rice in the wild were generally smaller than those from domesticated rice. The wild rice A genome collections were classified as extra-long paddy rice with grains that were long or medium, while O. australiensis was categorized as long paddy rice with a short grain. However, these wild rices were slender compared with domesticated rice. The grain colour of these wild rices varied from light red brown to dark brown compared with domesticated rice which is brighter, with less redness and more yellowness than the wild rice. The physical characteristics of the grains of the Australian wild rice indicate that these rice grains may be successfully processed using current rice processing techniques and may be a useful novel food especially in the coloured rice market.