Combing of early maturity and aromatic traits in rice (

Rice (Oryza sativa L.) is the main food crop in Indonesia, and it’s still highly consumed, indicating that its daily nutrient uptake relies on its grain. Flowering time of Rice is a crucial agronomic trait for seed production. It is mainly controlled by genes associated with photoperiod sensitivity, particularly in short-day plants. Aromatic or fragrant Rice is considered the best quality due to its desirable characteristics and global identity. The volatile compound 2-acetyl-1-pyrroline (2AP) is recognized as a vital component of the aroma of fragrant Rice. The variation in grain 2AP content among fragrant varieties is associated with the expression of the badh2 gene, with 19 alleles identified. This review paper focuses on the genetics of early maturity of aromatic traits, variability of both early and aromatic characteristics simultaneously.