Genotypic variation of iron partitioning in rice grain

The present study investigates the variation of Fe concentration and partitioning in different grain tissues, particularly in the endosperm (white rice) among different rice cultivars from diverse genetic backgrounds. Iron concentration ranged from 10 to 20 mg kg^?1 in brown rice and 3–11 mg kg^?1 in white rice. Iron concentration in white rice was not correlated with that in brown rice. Polishing removed 25–84% of Fe from the brown rice, resulting in a low Fe concentration in the white rice and changed the ranking order for Fe concentration among the cultivars tested. Total Fe content in the whole grain including husk (r = 0.28, NS) and total Fe content in brown rice (r = 0.09, NS) was not significantly correlated with Fe concentration in white rice. Iron content in white rice was found to vary between 0.05 and 0.2 µg grain^?1 among cultivars tested, with the highest Fe content in cv. Sakha. Iron concentration in white rice was negatively correlated with total Fe content in the bran fraction, which is lost during the polishing process to produce white rice from brown rice (r = ? 0.82**). The partitioning of Fe between the endosperm and bran seemed to play a key role in achieving high Fe concentration in the white rice. The surface cell layers of the caryopsis appeared to be the main resistance of Fe partitioning into the endosperm (white rice) as there was a significantly negative correlation between Fe concentration in the white rice and Fe content in the bran, which is lost during the polishing process. Copyright © 2007 Society of Chemical Industry