Grain Characteristics And Cooking Quality Of Indigenous Aromatic And Non-Aromatic Genotypes Of Rice (Oryza sativa L.)
Journal Title: International Journal of Scientific Research and Reviews - Year 2013, Vol 2, Issue 1
Abstract
Twenty four indigenous aromatic cultivars including indigenous aromatic short grain cultivars of eastern Uttar Pradesh, basmati type varieties and five high yielding varieties of rice (Oryza sativa L.) were analyzed for their grain characteristics and physico-chemical quality attributes. The lines exhibited a great variability for all the traits studied ranging from 9.1 to 25.2g for1000 grain weight, 3.33 to 8.02 mm for kernel length, 1.68 to 2.38 mm for kernel breadth, 5.25 to 14.68 mm for kernel length after cooking, 2.17 to 3.67 mm for kernel breadth after cooking, 1.68 to 6.06 for L/B ratio (after cooking), 0.9 to 1.4 for elongation index, 1.3 to 1.9 for lengthwise elongation ratio and 1.1 to 1.6 for breadth-wise elongation ratio. Basmati rice types exhibited excellent grain and physico-quality characters. After cooking, the basmati rice showed equivalent breadth wise expansion but better length wise expansion that gives it a finer look and a coarser look to other types of rice. The L/b ratio further improves after cooking for basmati types and short grained aromatic genotypes. The short grain aromatic lines occupied intermediate position to basmati types and non aromatic lines regarding physical characteristics of grains like kernel length, kernel breadth and other related traits although they excel in having intermediate amylose content and gelatinization temperature. These lines can be further improved regarding their grain quality attributes by devising breeding strategies including selection or hybridization with similar lines. These lines can serve as an alternative to the aromatic basmati types by improving their yield level keeping their physico-chemical properties intact.
Authors and Affiliations
Srivastava A K , Jaiswal H K
Keywords
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