Grain and cooking quality characteristics of two-line hybrids in rice (Oryza sativa L.)

Abstract

A set of 20 two line rice (Oryza sativa L.) hybrids obtained by crossing thermo-sensitive genic male sterile (TGMS) lines with male parents was evaluated in this study for grain and cooking quality parameters viz., grain length (GL), grain breadth (GB), length/breadth ratio (UB), kernel length after cooking (KLAC), kernel breadth after cooking (KBAC), linear elongation ratio (LER = kernel length after cooking/length of polished grain) and breadth-wise expansion ratio (BER =kernel breadth after cooling/breadth of polished grain). Gelatinization temperature (GT) was worked out by measuring the alkali spreading cooling value (ASV) of the milled grains [1]. Amylose content (AC) and gel consistency (GC) were estimated by following the procedure described by Juliano [2]. The three-line hybrid, ADTRH 1 and the popular good quality rice variety, Improved white panni were used as checks. The results obtained on grain and cooking quality parameters of two-line hybrids are given in Table 1.