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Changes in Dry Matter Content of Developing Rice Grain of Br3 and Hbj Iv- 1999

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
chief Scientific Office and head
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

Changes in dry matter content of developing brown rice of BR3 and Hbj IV occurred differently, At 4DAF, Hbj IV and BR3 had 5.4 and 4.4 mg/paddy dry matter respectively. The accumulated dry matter was 22.5 and 29.3mg/paddy respectively in the paddy of Hbj IV and BR3 after 20DAF. Moisture content in brown rice decreased from 71% to 24% in Hbj IVand 81% to 23% in BR3 during grain development. Total protein and amylose in grains of brown rice increased gradually up to 20 DAF in the test varieties. Total amino acid accumulation also increased rapidly from 4DAF and then started to decrease rapidly up to maturity.

Keywords: Rice, Dry matter and Amylose content

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To find the changes in dry matter and protein content in developing rice.

Methodology:

When the panicles in the hills started emerging, spikelet’s were examined daily and were tagged when they flowered. Flowering of panicles of different tillers takes up to seven days. The paddy samples were collected from 4 to 20 days after flowering (DAF) at a 4 day intervals. After harvest, paddy samples were kept in polyethylene bag on ice to minimize loss of moisture.

Source of Information: Proceedings of the BRRI Annual Internal Review, 1998-1999

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

At 4 DAF, BR3 and Hbj IV had 4.4 and 5mg/paddy dry matter respectively and increased rapidly up to 12 DAF in Hbj IV and 16DAF in BR3 and slowly up to 20 DAF. At 20 DAF, dry matter content was 22.5mg/paddy for HbJ IV and 29.3 mg/paddy in BR3. BR3 had 30% higher paddy weight than that of Hbj IV variety. Dry matter content increased from 3.1mg/brown rice at 4DAF to 16.7mg/brown rice at 20 DAF in Hbj IV and 1.3 mg/brown rice at 4 DAF to 22.7mg/brown rice in BR3. At 4 DAF per brown rice dry matter of Hbj IV was higher than that of BR3 but the dry matter content begun to increase in BR3 at the higher rate after 4 DAF. The moisture content in brown rice decreased from 71% at 4 DAF to 24% at 20 DAF in Hbj IV and that from 81% at 4 DAF to 23% at 20 DAF in BR3. The protein content increased most rapidly from 4DAF to 16 DAF in Hbj IV and to 12 DAF in BR3. Total amino acid was found to increase rapidly from 4DAF to 8 DAF and then started to decrease continuously to maturity. Amylose content in brown rice was found to be 15.1% in Hbj IV and Only 3.1% in BR3 brown rice at 4DAF. The content increased slowly to 24.5% at 20 DAF in Hbj IV. On the other hand, in BR3 brown rice, amylose content increased to 26.6% at 20DAF.

Knowledge Management: Report/Proceedings