Physico-chemical and cooking characteristics of rice genotypes

• Main Author: Umadevi, M, P. Veerabadhiran, S. Manonmani and P. Shanmugasundaram
• Format: Article
• Language: English
• Published: Indian Society of Plant Breeders 2010-03-01
• Series: Electronic Journal of Plant Breeding
• Subjects: Rice; quality characters; variability; amylose content.
• Online Access: http://sites.google.com/site/ejpb09/vol-1-2/Vol-1-2-114-123.pdf?attredirects=0

Studies were conducted on 110 rice genotypes to assess the genetic variability, heritability and correlation among thegenotypes for sixteen grain quality characters and grain yield. The genotype ASD 06-4 recorded maximum mean value forhulling per cent and milling per cent. CRMS 32 A recorded intermediate value for gelatinization temperature, gelconsistency, amylose content and superior performance for volume expansion ratio. Higher magnitude of genotypic variability interms of GCV of more than 20 per cent was recorded for gel consistency, volume expansion ratio, alkali spreading value,single plant yield, and amylose content. The single plant yield had highly significant and positive association with L/B ratio,water uptake, breadth-wise expansion ratio, gel consistency and amylose content. The traits viz., single plant yield, volumeexpansion ratio, gel consistency, alkali spreading value and amylose content possessing high GCV, heritability and geneticadvance could be effectively used in selection.