Assessment of Performance of Rice Genotypes for Quality Traits

Author: Prasad Vadigeri, J. R. Diwan*, K. Mahantashivayogayya, Vikas Kulkarni and D. Pramesh

Journal Name:

Download PDF

Abstract

The quality of the rice grain is very important from the consumer point of view as it is food crop. Genetic variability of 4 quality parameters in a set of 12 medium slender rice genotypes were evaluated at the Plant Molecular Biology Laboratory, Department of Genetics and Plant Breeding, College of Agriculture, University of Agricultural Sciences, Raichur. Grain length, grain width and grain L:B ratio revealed low GCV, PCV, and high heritability with low genetic advance, according to variability studies. Quality parameters such as gel consistency and gelatinization temperature showed a higher value of GCV and PCV. The quality parameters like gel consistency, gelatinization temperature and amylose content exhibited high heritability in combination with a high GAM.

Keywords

Variability, genotypic coefficient of variance, phenotypic coefficient of variance, genetic advance, amylose content