This document discusses quality traits in agricultural crops. It defines quality as the degree of excellence of a product for its intended use. Quality traits can be morphological, organoleptic, nutritional, biological, or other traits. Examples of quality traits in rice include milling recovery, endosperm type, grain dimensions, cooking quality, and amylose content. Golden rice is discussed as a biofortified variety containing beta-carotene. Quality traits in wheat such as protein content, gluten content, and baking performance are also outlined. Considerations for breeding for improved quality and limitations are presented.

1. PRESENTED BY: Pawan Nagar
Reg. no.: 04-2690-2015
M.Sc.(Fruit Science)

2. • Quality :- ”Degree of excellence for a specific use or to
serve a specific purpose “
• Quality trait :- A trait that define some aspect of produce
quality
• Quality trait may be classified into following five
groups
• 1) Morphological
• 2)Organoleptic
• 3)Nutritional
Breeding for Special trait

3. 1) Morphological quality trait
These traits are related to produce appearance and are mainly
concerned with size, and colour of the produce,i.e.,grain or fruit,
etc. these trait are easily observable,and usually play the main role
in determining consumer acceptance of the produce.
2) Organoleptic quality trait
Orgenoleptic quality trait are concerned with palatability of the
produce, e.g., taste, aroma, smell, juiciness,softness, etc .they are
easily detected and they are important in influencing consumer
preferances.
3) Nutritional quality trait
It determine the value of produce in human/animal nutrition. These
characters include protein content and quality, vitamin content,
mineral content, etc.,

4. 4) Biological quality trait
Biological quality trait define the actual usefulness of the produce
when consumed by experimental animal; their usefulness to
human is usually on this basis. e.g., protein efficiency ratio,
biological value, body weight gain etc. these are extremely valuable
in determining the utility of produce for human and/or animal
consumption.
5) Other quality trait
These traits are importance in determining the usefulness of the
product, e.g., cooking quality of rice, keeping quality of fruits and
vegetables , fiber length of cotton.

5. Sources of Quality Traits
1)A Cultivated Variety
2)A Germplasm Line
3)A Mutant
4)A Somaclonal Variant
5)A Wild Relatives
6)A Transgene

6. Breeding Approaches
• 1)Screening/ evaluation of Germplasm
• 2)Mutagenesis
• 3)Hybridisation
• 4)Interspecific hybridisation
• 5)Somaclonal Variation
• 6)Genetic Engineering

7. Rice (Oryza sativa ):-
Hulling and Milling Recovery:-The Rice grain covered with glumes is called
paddy or rough rice. removal of husk is called hulling and that of bran is known as
milling. The total rice grain and pieces recovered after milling constitute Total
Rice. milling recovery denotes the in percent , the ratio of amount of milled rice
to the amount of paddy from which it was obtained.
Endosperm Type:-Endosperm appearance may be transparent or opaque
(due to chalkiness, waxy endosperm).The opaque trait results from a loose
packing of starch grains; it disappears after cooking and dose not affects
palatability.

8. Grain Dimension:-There are five categories of rice grain based on their length
and their breadth ratio:
(1)Long slender (2) Short slender (3)Medium slender
(4) long and bold (5)short bold
Cooking Quality:- cooking quality is evaluated in term of following traits:-
(1)Grain elongation:-It is the ratio of grain length after cooking to the length
in uncooked state.
(2)volume Expansion:- It is the ratio of volume of a sample of cooked rice to
the volume of the sample in uncooked state.
(3)Water uptake
(4)Aroma
(5) Gel consistency
(6)Amylose content
(7) Gelatinization Temperature

9. Golden Rice
Golden rice is a variety of Oryza sativa
rice produced from genetic engineering.
Biofortification-noun. The creation of
plants that make or accumulate
micronutrients.
Main purpose is to provide pro-vitamin A
to the world, developing countries where
malnutrition and vitamin A deficiency are
common.

10. Who Began the Golden Rice Project?
• Started in 1982 by Ingo Potrykus-Professor emeritus of the Institute for
Plant Sciences
• Peter Beyer-Professor of Centre for Applied Biosciences, Uni. Of Freiburg,
Germany
• Funded by the Rockefeller Foundation, the Swiss Federal Institute of
Technology, and Syngenta, a crop protection company.
• Golden Rice Humanitarian Board-
responsible for the global development,
introduction and free distribution of Golden
Rice to target countries.

11. How Does It Work?
The addition of 2 genes in the rice genome will
complete the biosynthetic pathway
1. Phytoene synthase (psy) – derived from
daffodils
2. Lycopene cyclase (crt1) – from soil bacteria
Erwinia uredovora
Produces enzymes and catalysts for the
biosynthesis of carotenoids (β-carotene) in the
endosperm.
Presence of pro-vitamin A gives rice grains a
yellowish-orange color, thus, the name ‘Golden
Rice’

12. Wheat
• Mill Performance and Quality Indicators
• 1) Intake requirements
• -Protein
• -Hagberg Falling Number
• -Specific weight
• -Endosperm texture
• 2) Milling performance and flour quality -
Milling yield
• -Flour colour
• -Starch damage
• Baking Performance Indicators
1)Dough rheology
• -Extensibility
• -Elasticity
• -Mixing behavior
• -Water absorption
• 2)baking performance
• -Full-size,
• -commercially scalable baking
• -Small scale, indicative baking

13. High protein :
Composed of two fractions.
a) Protein in endosperm known as Zein which is
nutritionally not balanced since it is lesser in
lysine and tryptophan. 80% protein found in
endosperm.
b) Protein in germ (embryo) 20% balanced one.
By increasing the embryo size we can increase
protein content.
oil content
12-15% in germ. By increasing the embryo size
we can increase oil content.

14. Nutritional Aspects of Legumes
1. Legumes produce many N-containing compounds nutritious
foods (proteins, vitamins)
2. Amino acid content of proteins – complements grains
3. High fiber levels
4. Isoflavones – appear to lower cholesterol levels
5. Phytoestrogens  may help relieve menopause symptoms
6. Oligosaccharides (beans, )

15. Elimination of Toxic Substances
 Lathyrism
The antinutritional factor of greatest concern in India context is BOAA, present in
khesari , Lathyrus sativus. Regular consumption of khesari dal is believed t o cause
Lythrism,which is characterized by paralysis of lower limb .Its also affect the central
nervous system.It is detoxified by steeping the dehusked seed overnight followed by steaming
For 30 min or by roasting at 150°c for 70 min.
Favism
It is characterized by haemolytic anaemia, haemoglobinisia and jundice. Favism is caused by
consumption of uncooked broad bean.
 Goiter
Goiter is characterized by an enlargement of thyroid glands in animal, and caused by iodine
deficiency. Glucosinolates present in Brassica spp. Seeds are goitergenic,i.e they cause an
enlargement of thyroid .

16. Food Crops Traits Prefered type
Rice Hulling and milling High
Endosperm appearance Transparent
Length and shape of grain Long slender
Amylose content Intermediate 21-25%
Gelatinization temperature Intermediate 56-79%
Protein content Good amino acid content,
Lysine content
Aroma Presence of Aroma
Wheat Protein content >19% protein
Gluten content High 13%
Grain colour Amber to white
Mixo gram(gluten strengh) Strong-bread making

17. Cotton Fibre colour White
Fibre length Long (24.5-26 nm)
Fibre strength Good
Fibre fineness <3 micronaire value
Tomato Appearance Size-large
Shape-round
Colour-red
Nutritional value Vitamin A
Vitamin C
Texture and firmness Fresh and juicy for fresh
consumption
Titratable acidity High
Total soluble solid High
Viscosity High

18. Important consideration in Breeding For Improved Quality
1)Improved quality should not be at the cost of yield.
2)Breeding for quality should safeguard the economics interest
of both consumer and farmers.
3)The new variety with improved quality trait must have high
and stable yield, and good agronomic feature, or else this
variety may never be grown by farmers.
4)A plant breeder must have clear cut objective for quality
breeding.in case of nutritionalquality, human nutritional must
specify the objectives for plant breeding.
5)In order to breed for improved nutrional quality , plant
breeders must also becaome familiar with the problem of
human nutrition.

19. • 6)new line are developed mainly for enhanced yields and then they are
evaluated for quality trait.
• 7)A close interaction between nutritionist and breeders will increase the
rate of progress in breeding for quality trait.
• 8)In case genetic variation for trait is not present in the germplasm, a
suitable trans gene could be used to bring about the desired alteration
in the quality trait.

20. limitation for breeding for quality
• 1) Most quality trait are polygenic; selection for such trait during
segregating generation is difficult.
• 2)Quality trait further enhance the long list of traits a breeder has
to select for in order to developed an acceptable variety.
• 3)Many quality trait are difficult to estimate and evaluate.
• 4)Many quality trait have low heritability and are markedly affected
by environment.
• 5)Quality trait is not single trait; in fact, it is a conglomerate of
traits.
• 6)Most high lysine and/or high protein line show poor grain filling
and lower yields.