Variability in Grain Quality Characters of Upland Rice of Assam, India

doi:10.1016/S1672-6308(09)60035-4

Abstract

Abstract: The grain quality of 100 upland/ahu rice genotypes from Assam, India was assessed. The characteristics measured were grain length, grain width, cooked grain length, cooked grain width, grain elongation ratio after cooking, grain widening ratio after cooking, alkali spreading value, gel consistency, as well as starch, amylose, amylopectin and total soluble sugar contents. Considerable genetic variability among the 100 rice genotypes was observed for the characteristics under study. Analysis of variance revealed highly significant differences among the genotypes for all the characteristics. The difference between genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PCV) was very small for all the characteristics analyzed. High GCV and PCV were found in the characteristic of total soluble sugar content followed by alkali spreading value. The high values for these traits signify the scope for selection to develop superior genotypes. High heritability was recorded in all the characteristics analyzed along with diverse genetic advance which varied from 9.71% to 52.83%. The characteristic of total soluble sugar content showed high heritability with high genetic advance, whereas alkali spreading value and grain widening ratio presented high heritability with moderate genetic advance. This implies that these characteristics are mainly under additive gene effects and could be relied upon further selection based on phenotypic performance. The genotypic correlation coefficient was higher than the phenotypic correlation coefficient, indicating strong inherent associations among the characteristics studied.

Key words: upland rice, alkali spreading value, gel consistency, genetic variability, grain quality

Sunayana RATHI, Raj Narain Singh YADAV, Ramendra Nath SARMA. Variability in Grain Quality Characters of Upland Rice of Assam, India[J]. RICE SCIENCE, 2010, 17(4): 330-333 .

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