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Variation in Grain Physical Quality Characters of Six Aromatic Rice Cultivars

N. Islam
Agrotechnology Discipline, Khulna University, Khulna

M.Y. Kabir
Agrotechnology Discipline, Khulna University, Khulna

S.K. Adhikary
Agrotechnology Discipline, Khulna University, Khulna

M.S. Jahan*
Agrotechnology Discipline, Khulna University, Khulna

Abstract/ Executive Summary:

An experiment was conducted in the Agronomy Laboratory of Agrotechnology Discipline, Khulna University, Khulna during Aman season in 2006 to determine grain quality parameters of six local aromatic rice cultivars viz. Kalijira, Khaskani, Kachra, Raniselute, Morichsail and Badshabhog. Hull color of selected rice cultivars was yellowish, yellowish brown and black and the pericarp color was whitish, brownish or reddish. The range of length, width and thickness of grains varied between 4.40 to 6.60 mm, 2.00 to 3.00 mm and 1.60 to 2.30 mm, respectively. The longest grains were observed from Raniselute (6.6 mm), widest from Raniselute and Morichsail (3 mm) and thickest from Morichsail (2.3 mm). There was a positive correlation among length, width and thickness of dehulled rice grains. The results of various quality characters studied in the experiment suggested that some good characters exist in local aromatic rice cultivars. The superior characters found in this study can be useful for breeding purposes for further improvement of local aromatic rice cultivars.

Keywords: Aromatic rice, Dehulled grain, Quality characters.

Location: Agronomy Laboratory of Agrotechnology Discipline, Khulna University, Khulna

Start Date: 00-08-2006

End Date: 00-11-2006

Program Area: Quality and Nutrition

Commodity: Quality

Objectives:

However, quality means much more than aroma alone and depends on features such as amylose content (AC), gelatinization temperature (GT), gel consistency (GC), kernel length (L), breadth (B) and LB ratio, kernel elongation after cooking (KLAC), etc. (Singh et al., 2000). Hull color affects color quality aspects of parboiled rice (Webb, 1985). Pericarp color affects parboiling in those undesirable darks, nonuniform colors from damaged and discolored pericarp can be imparted to the parboiling grain during the parboiling process (Webb, 1985). It is, therefore, the present study was undertaken to determine the grain quality parameters of six local aromatic rice cultivars.

Methodology:

Plant materials: Six cultivars of indigenous aromatic rice were used as plant materials in this experiment. They were Kalijira (V1), Khaskani (V2), Kachra (V3), Raniselute (V4), Morichsail (V5) and Badshabhog (V6). All the six cultivars were grown at the Field Laboratory of Agrotechnology Discipline, Khulna University, Khulna during Aman season, 2006. Grain morphology: Measurements for length, width and thickness of dehulled grains using 20 grains of each cultivar were taken at the largest position of the respective characters. Moreover, of the dehulled grains, calculations were done on the ratio of 'length to width' using average values of respective characters. The standard deviation of each cultivar was also determined for all the parameters studied. Correlation coefficients among grain length, grain width, grain thickness of dehulled grains were calculated to make a relationship among the grain characters. The correlation coefficients were subjected to t-test to determine the level of significance at 4 (i.e. n-2) df. Hull and pericarp colors were recorded by visual observations.

Source of Information: South Asian J. Agric. 2009. 4 (18a): 20-24 ISSN 1991-0037

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Achievement/Findings:

The longest grains were observed from Raniselute (6.6 mm), widest from Raniselute and Morichsail (3 mm) and thickest from Morichsail (2.3 mm). There was a positive correlation among length, width and thickness of dehulled rice grains. The results of various quality characters studied in the experiment suggested that some good characters exist in local aromatic rice cultivars. The superior characters found in this study can be useful for breeding purposes for further improvement of local aromatic rice cultivars.

Knowledge Management: Journal