Abiotic and Biotic Factors Controlling Grain Aroma along Value Chain of Fragrant Rice:A Review

The aroma of fragrant rice is one of the grain quality attributes that significantly influenceconsumer preferences and prices in world markets. The volatile compound 2-acetyl-1-pyrroline (2AP) isrecognized as a key component of the aroma in fragrant rice. The variation in grain 2AP content amongvarious fragrant rice varieties is associated with the expression of the badh2 gene, with 19 alleles havingbeen identified so far. The grain 2AP content is strongly influenced by environmental and managementfactors during cultivation as well as post-harvest conditions. This review pinpointed the major abiotic andbiotic factors that control grain 2AP content. Abiotic factors refer to water, temperature, light quality,fertilizer application (both macro- and micro-nutrients), and soil properties, including salinity, while bioticfactors include microorganisms that produce aromatic compounds, thus influencing the grain aroma infragrant rice. Post-harvest management, including storage and drying conditions, can significantly impactthe grain 2AP content, and proper post-harvest conditions can intensify the grain aroma. This reviewsuggests that there are rice varieties that can serve as potential sources of genetic material for breedingrice varieties with high grain aroma content. It offers an overview of recent research on the major factorsaffecting the aroma content in fragrant rice. This knowledge will facilitate further research on theproduction of high-quality rice to meet the demands of farmers and consumers.