A COMPREHENSIVE REVIEW ON DEVELOPMENT AND BIOTECHNOLOGICAL APPROACHES USED FOR THE SUSTAINABLE PRODUCTION OF RICE (ORYZA SATIVA)

Abstract

Rice (Oryza sativa) is a staple food and is considered as a primary source of nutrition and calories. It is widely grown in various regions of the world. There are about nine major varieties of rice including Arborio, Basmati, Jasmine, Valencia, Calrose, red rice, black rice, parboiled rice and wild rice. All these varieties have their own nutritional values and characteristics that make them differentiable from one another. Furthermore, development of these varieties of rice depends of growing conditions like water and solar radiation availabilities. The development of rice passes through a series of phases i.e. vegetative phase, development phase and maturation phase. Moreover, as the need of staple crops is increasing day by day biotechnological approaches are being used to produce rice crops with more yield having better quality of rice. CRISPR cas9 is the most recent technique used for the production of rice. Additionally, crop monitoring is also being enhanced with the help of biotechnology. Presently, researchers are working on the sustainable production of rice as the demand of food is increasing with the increase in population of the world. In future, artificial intelligence and machine learning can be integrated in combination with biotechnology to optimize the sustainable production of rice. To conclude the whole, it is reviewed that biotechnology is considered as rapidly emerging field for sustainable development and production of rice.