Physico-chemical attributes and correlation among grain quality traits of some exotic aromatic rice lines

Abstract

Forty three rice genotypes were used to evaluate their aroma detection through sensory test. Aroma was detected by 1.7% KOH as a sensory test. Thirteen rice genotypes were detected having strong aroma; ten had moderate aroma; fifteen had slight aroma and five had no aroma. In case of grain shape study, 37 genotypes were evaluated as slender and six as medium. In this study, grain aroma had significant and positive association with grain length width ratio; significant and negative association with grain width, significant and negative association with gelatinization temperature, and significant and negative association with grain length. Gelatinization temperature had significant and negative correlation with grain length, significant and negative association with grain length width ratio, significant and positive association with grain width. Grain length had significant and negative correlation with grain width; significant and positive correlation with length width ratio. Grain width had significant and negative correlation with length width ratio. Finally, it can be concluded that among 43 genotypes Basmati370,CT19541-13-3-1-2P-1P,PSBRC18,PSB-RC2(IR32809-26-3-3),IR64,IR50,2001059-TR2151-6-1-1,IR64-P401,IR72-P204 were found good grain quality traits having higher physico-chemical attributes. These elite lines could be readily used in breeding programmes to improve grain quality traits.

Biochar addition coupled with nitrogen fertilization impacts on soil quality, crop productivity, and nitrogen uptake under double‐cropping system

“…Rice grain quality plays a vital role in consumer satisfaction since rice is mainly consumed as whole grain, especially in Asia (Seraj, Hassan, Begum, & Sarker, 2013). Likewise, grain quality traits define the market value and have an important role in the release of new varieties.…”

“…Rice quality traits include milling recovery, physical appearance, cooking and eating qualities, and nutritional value (Hori, Suzuki, Iijima, & Ebana, 2016;Koutroubas, Mazzini, Pons, & Ntanos, 2004). Gel consistency (GC), amylose content (AC), alkali spreading value (GT), and protein content (PC) of noodle rice have specific importance for human health (Seraj et al, 2013). Similarly, amylose content is generally used to examine the eating and cooking quality of noodle rice, which is why high amylose content is preferred for superior eating and cooking quality of noodle rice (Ahmed, Qazi, Li, & Ullah, 2016;Fahad et al, 2019;Gao, Lukow, & Grant, 2012;Vithu & Moses, 2016).…”

Physical characteristics and nutritional quality of salt tolerant rice genotypes

“…It was positively correlated with length-to-breadth ratio (r = 0.75**) and thousand kernel weight (r= 0.65***) which indicates that the more slender the rice grain, the longer the grain and the greater the weight. The correlation between kernel length with length-to-breadth ratio was also found positive in the experiments of Odenigbo et al 2014, Rafii et al (2014) and Seraj et al (2013) on the study of correlation of grain quality traits in aromatic rice lines. A study by Mia et al (2012) on aromatic fine grain rice showed that the grain weight increases with kernel length that agrees with the present finding.…”