Physio-chemical and cooking quality characteristics of promising varieties and hybrids in rice (Oryza sativa L.)

Abstract

Grain quality characteristics of fifty five promlsmg rice (Oryza sativa L.) cultureslvarieties and hybrids were analyzed for fourteen physiochemical and cooking quality traits and compared with national check variety BPT 5204. Hulling per cent of rice varieties ranged from 49.20 % to 89.50%. Milling out turn for the varieties was satisfactory. All rice hybrids showed high milling out turn and head rice recovery compared to varieties. Head rice out turn of varieties ranged from 27.50% to 67.40%. Length and breadth of reported varieties ranges from 4.0 mm to 7.0 mm and 1.7 mm to 4.0 mm respectively. The highest length/breadth ratio with long slender grain was observed in hybrids TNRH55, TNRH31, ADTRH1 and variety TKM 11and culture PM 01011. The kernel of TP 20001 and CR 1009 were short and bold and remaining 49 varieties were medium slender in nature. Cooking characters viz., elongation ratio of rice varieties ranged from 1.18 to 1.88. High elongation ratio was found in Improved White Ponni (IWP), CR 1009, PMK 2, and ADRH 15. Most of the varieties have high gelatinization temperature and alkali spreading value ranges from 1.0 to 6.60. Rainfed rice varieties and hybrids showed intermediate gelatinization temperature. Gel consistency (GC) of tested entries ranged from 30.0 mm to 170.0 mm. Most of the varieties exhibited soft to medium gel consistency. Amylose content of tested varieties ranged form 18.4% to 28.8%. Amylose content was found to be intermediate in 25 rice varieties and 5 hybrids including the premier quality check variety BPT 5204. The present results revealed that out of 55 rice varieties/cultures and hybrids tested for physio-chemical and cooking properties, 30 varieties showed desirable grain quality parameters. The hybrids TNRH 55, TNRH 31, TNRH 50, ADRH 15, ADTRH 1, varieties ADT 43, ADT(R) 45, ADT(R) 46, MDU 5, PMK 1, ASD 16, ant:! cultures TP 1050, TP 20001 and CB 98004 were identified as most promising for most of the quality characters. These rice varieties could be effectively utilized in quality improvement programme in rice.