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Physico-chemical Attributes and Correlation Among Grain Quality Traits of Some Exotic Aromatic Rice Lines

S. Seraj
Department of Genetics and Plant Breeding, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Ms. S. N. Begum
Department of Genetics and Plant Breeding, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. M. Sarker
Plant Breeding Division, Bangladesh Institute of Nuclear Agriculture (BINA), Mymensingh, Bangladesh

L. Hassan
Professor
Department of Genetics and Plant Breeding, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

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.

Keywords: Aromatic Rice, Physicochemical Properties, Aroma, Grain Quality

Location: Department of Genetics and Plant Breeding, BAU, Mymensingh

Start Date: 00-00-2012

End Date: 00-00-2013

Program Area: Variety and Species

Commodity: Rice

Objectives:

To evaluate their aroma detection through sensory test. Aroma was detected by 1.7% KOH as a sensory test.

Methodology:

Forty three rice genotypes were used in the present experiment with diverse origin. These genotypes were collected from INGER (International Network for Genetic Evaluation of Rice), IRRI, Philippines. Location and season: This part of the experiment was conducted at the experimental field and Biotechnology laboratory of Plant Breeding Division Bangladesh Institute of Nuclear Agriculture (BINA), Mymensingh from mid-July 2012 to mid-February 2013. Phenotypic for grain quality traits: Mature seeds from each genotype were harvested individually. The seeds were oven dried. Then the seeds were dehulled for evaluation of the following phenotypic characters in the Biotechnology Laboratory, Plant Breeding Division, BINA, Mymensingh. Data collection: Grain length and grain width (GL and GW) : Grain length (grain size) and grain width of 10 random sample of whole rice grains from each 43 genotypes measured manually and then average length and width were used as the length and width (in mm) in this study. Grain length width ratio (GLWR): Grain length width ratio (grain shape) was obtained from the above measurements. Grain length width ratio, GLWR = GL (grain length) / GW (grain width). Aroma: Forty three freshly harvested milled rice grains from each of genotypes were crushed or powdered. The powder was taken in conical flax. About 10 ml 1.7% KOH solution was added to each of the conical flax and the flaxes were covered immediately with aluminum foil and left at room temperature for about 1 h. The flaxes were then opened one by one and the content of each flax was immediately smelt by experienced persons. Gelatinization temperature (GT): Gelatinization temperature was assessed using standard alkali digestion and spreading scores (Little et al., 1958). Six whole grains from each of the genotypes were placed in plastic Petridish containing 10 ml 1.7% KOH. The arrangements of grains were in such a way that they were not in contact with each other. Petri dishes were covered and incubated for twenty three hrs at 30⁰C. Scoring was done on the basis of visual appearance and disintegration of the endosperm.

Source of Information: J. Bangladesh Agril. Univ. 11(2): 227–232, 2013, ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The paper has concentrated on the physico-chemical attributes and correlation among grain quality traits with consumer preferences of traditionally cultivated scented and Basmati rice varieties. Among the varieties studied traditionally cultivated aromatic rice Basmati 370, CT 19541-13-3-1, PSB-RC-18, PSBRC-2,IR-64,IR-50, 2001059-TR-151-6-1-1,IR-72 performances best both physico-chemical attributes and correlation among grain quality traits. Correlation analysis always helps the consumers to select better rice varieties for their consumption and use. It is also emphasized that the training and recruiting the sensory expert panel are important in the process of sensory and correlation analysis. The present study revealed that some of the exotic aromatic rice varieties have potential for consumer’s preferences and it could be used for breeding programme and biotechnological research for the improvement of valuable grain quality traits.

Knowledge Management: Journal