Analysis-of-Morphological-and-Biochemical-Characters-of-Different-Aromatic-Rice-(Oryza-sativa-L.)-Varieties-for-Grain-Quality-Assessment

Author: Ali Sina Jayhoon, Pushpendra Kumar, Mukesh Kumar, M.K. Yadav, S.K. Singh, Pradeep Kumar and Alamgir

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Abstract

Rice (Oryza sativa L.) is the main source of energy, nutrients, fibers, for the largest people in the world, and requirement of rice is increasing day by day. Rice grain quality is more complex character compare to other cereals crops. The appearance, eating and cooking quality in rice composed of numerous morphological and biochemical traits such as grain length, grain breadth, aroma, gel consistency, amylose content and texture of cooked rice. Nine aromatic rice genotypes were studied. Results revealed six genotypes includes, Pusa Basmati-1, Harayan Basmati-2, Pusa Basmati-1612, Vallabh Basmati-22, Pusa Basmati-1609 and Panjab Basmati-5 were extra-long slender grain. Pusa Basmati-1612 had the highest length of raw rice kernel 8.55±0.13 mm and the Kalanamak showed high breadth of raw rice kernel 2.05±0.14 mm. Vallabh Basmati-22 rice variety had high L/B ratio of 5.76 while Kalanamak had least L/B ratio i. e. 2.34. PB-1612 had the highest Test weight (25.03±0.20) among the varieties studied. Based on GC test, the mean value of gel consistency ranged from 33.66±0.57 mm in Panjab Basmati-4 to 122.80±1.70mm in PusaBasmati-1. Most of varieties had high ASV except Pusa Basmati-1612 had low ASV. Mostly aromatic Basmati genotypes had intermediate amylose content. The amylose content ranged from 15.55 % in Kalanamak to 23.79 % in Pusa Basmati-1609. Maximum elongation ratio of rice grain was 1.75 in Haryana Basmati-2 and Kalanamak recorded minimum (1.18) elongation ratio. The kernel length after cooking ranged from 17.48±0.32 mm to 5.68±0.17 mm. All genotypes had strong aroma.

Keywords

Grain quality, Aroma, Amylose, ASV, GC

Conclusion

In the present investigation mostly rice genotypes were extra-long size, slender shape with strong aroma, and the most preferable characters of rice grain quality. All varieties had desirable L/B ratio >3 except Kalanamak which had L/B ratio <3. Based on gel consistency most of varieties found soft gel consistency and high ASV. Mostly aromatic Basmati genotypes had intermediate amylose content and aromatic non-Basmati genotype had low amylose content. Correlation among varieties under study showed high significant correlation between L/B ratio and kernel length and negative correlation between L/B ratio and breadth. Kernel length after cooking had high significant correlation between length of raw rice and elongation ration. There is no correlations observed between alkali spreading value and other studied characters.

References

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How to cite this article

Ali Sina Jayhoon, Pushpendra Kumar, Mukesh Kumar, M.K. Yadav, S.K. Singh, Pradeep Kumar and Alamgir (2023). Analysis of Morphological and Biochemical Characters of Different Aromatic Rice (Oryza sativa L.) Varieties for Grain Quality Assessment. Biological Forum – An International Journal, 15(9): 994-1000.