STUDY ON GRAIN PROPERTIES AND COOKING QUALITIES IN ADVANCED GENERATION (F5) OF FINE RICE

Abstract

The experiment was undertaken to estimate of grain characteristics and cooking qualities in advanced generation (F5) of fine rice. The experiment was conducted with 32 advanced generation (F5) at the experimental field and laboratory from which derived from eight crosses involving six fine rice parental lines under the department of genetics and plant breeding, during transplant Aman season (July-December) of 2017. For grain, total 5 characteristics viz. grain length (mm), grain breadth (mm), grain length and breadth ratio, 1000-grain weight (g), grain yield/hill (g) and for cooking qualities, total 7 characteristics were estimated. For cooking, ten parental lines were selected. The analysis of variance showed significant difference among each of the selected traits in the advanced lines. The means of different traits were separated by DMRT test, the advanced line, PL29 derived from Kataribhog x Chinigura produced the highest grain yield/ hill (41.51g) but PL18 derived from Kalozira x Badshabhog cross showed the best performance ranking of the advanced lines based on all grain characteristics. The highest heritability was observed in grain length. The PCV% were higher than GCV% for all characters that they all interacted with environment to some extent. The correlation coefficient of grain breadth with grain length significant with 1% level of probabilities and thousand grain weight with grain breadth showed positive significant with 1% level of probabilities. All characteristics showed positive correlation with grain yield per hill. Only grain length and breadth ratio showed negative highly significant correlation with grain breadth. The selection could be effective for increasing grain yield with simultaneous consideration of thousand grain weight. PL23 showed the highest thousand grain weight and highest cooked rice weight. The genotype seems to be highly potential particularly PL29, PL18, PL23 and PL13. For cooking qualities, the correlation coefficient of cooked rice length with expansion of cooked rice and semi liquid starch weight showed positive significant at 5% level of probabilities. The highest heritability was observed in aroma content but moderate to high heritability values were estimated for different cooking parameters. The highest aroma content with medium grain yield per hill was observed in PL 15, PL13. The highest expansion of cooked rice and highest semi liquid starch weight was observed in PL13.