%0 Journal Article
%T Grain Characteristics And Cooking Quality Of Indigenous Aromatic And Non-Aromatic Genotypes Of Rice (Oryza sativa L.)
%A Srivastava A K
%J International Journal of Scientific Research and Reviews
%D 2013
%I International Journal of Scientific Research and Reviews
%X Twenty four indigenous aromatic cultivars including indigenous aromatic short grain cultivars ofeastern Uttar Pradesh, basmati type varieties and five high yielding varieties of rice (Oryza sativa L.)were analyzed for their grain characteristics and physico-chemical quality attributes. The linesexhibited a great variability for all the traits studied ranging from 9.1 to 25.2g for1000 grain weight,3.33 to 8.02 mm for kernel length, 1.68 to 2.38 mm for kernel breadth, 5.25 to 14.68 mm for kernellength after cooking, 2.17 to 3.67 mm for kernel breadth after cooking, 1.68 to 6.06 for L/B ratio (aftercooking), 0.9 to 1.4 for elongation index, 1.3 to 1.9 for lengthwise elongation ratio and 1.1 to 1.6 forbreadth-wise elongation ratio. Basmati rice types exhibited excellent grain and physico-qualitycharacters. After cooking, the basmati rice showed equivalent breadth wise expansion but better lengthwise expansion that gives it a finer look and a coarser look to other types of rice. The L/b ratio furtherimproves after cooking for basmati types and short grained aromatic genotypes. The short grainaromatic lines occupied intermediate position to basmati types and non aromatic lines regardingphysical characteristics of grains like kernel length, kernel breadth and other related traits althoughthey excel in having intermediate amylose content and gelatinization temperature. These lines can befurther improved regarding their grain quality attributes by devising breeding strategies includingselection or hybridization with similar lines. These lines can serve as an alternative to the aromaticbasmati types by improving their yield level keeping their physico-chemical properties intact.
%K Rice
%K grain characteristics
%K cooking quality
%U http://ijsrr.org/pdf/159.pdf