Introgression of Cooking Qualities into Manawthukha and Salt Tolerance into IR53936

1. Introgression of Cooking Qualities into Manawthukha and Salt Tolerance into IR53936 Daw Khine Oo Aungr and Daw Myint Yi Myanmar

2. Pokkali x IR53936 F1 x IR53936 x IR53936 MAS selection x IR53936 x IR53936 BC1F1 x Field Evaluation and Screening for Salt Tolerance BC3F1 BC4F1 BC4F2 BC2F1 Breeding Scheme for Salt Tolerance

3. BC1F1 x BC3F1 BC4F1 BC4F2 BC2F1 Breeding Scheme for Cooking Quality Basmati 370 x Manawthukha F1 x Manawthukha Manawthukha x MAS selection Manawthukha x x Manawthukha Evaluation of Cooking qualities

4. Quality Improvement of the Manawthukha cultivar Background Rice is a major crop and growth 47percent of the total crop sown area of 5.5million ha in Myanmar. Rice production in Myanmar was increase within 30 years due to gradual replacement of traditional varieties by improved varieties together with the farm management practices. Manawthukha is growing more than 20 percent rice growing areas.Most of people like very much because it has intermediate amylose content, high yield and acceptable grain quality. But it has non aromatic gene. Statement of problem Manawthukha is locational acceptable variety.If it has aroma and good taste character than the parent line ,we can expect to produce for the export. Objective To develop in Manawthukha with cooking quality

5. Parental Survey

6. Amylose Content CHR 6 RM597 RM190 4.20 Waxy 0.00 17.70 RM204 5.20 RM225

7. Gelatinization Temperature CHR 6 CHR 11 RM229 5.20 RM111 2.00 2.70 RM457 4.20 RM21 RM50 9.90 4.30 RM121 RM473E 7.30 ?? PSS-II-1 0.00 7.10 RM206 PSS-II-2 5.40 RM136 RM254 1.00 GT11

8. 6.80 RM23 0.00 RM140 6.30 RM493 ?? B1.1-11 5.80 RM24 RM129 Salt tolerance CHR 1

9. We are going to take the materials back home and do crossing See You at the Conference and the 2 nd Workshop !