Morpho-Physiological Phenotyping of Fifteen Farmers Rice Varieties and Assessment of Grain Quality

Aparna Sarker and Subhas Chandra Roy*

Plant Genetics and Molecular Breeding Laboratory, Department of Botany, University of North Bengal, P.O-NBU, Siliguri, West Bengal, India.

Corresponding Author E-mail:Subhasscr2011@gmail.com

DOI : http://dx.doi.org/10.12944/CARJ.11.1.08

Abstract:

The present study high-lighted on the yet-explored extensive analyses of eating and cooking quality parameters in fifteen indigenous rice varieties. As rice is a vital staple crop globally that can feed one-third world’s population solely, it is an imperious task to develop research for enhancement of its nutritional as well as eating and cooking quality (ECQ). The exploitation of identified nutrient-enriched rice germplasm for breeding application is the easiest way to get better quality rice. Satabdi IET-4786 (SAT) appeared to be very demanding by virtue of having sufficient level of amylose which is considered as key determinant of grain quality. The importance of Sabita (SAB), with regards to higher content of amylose and maltose with higher α-amylase activity and of  Dudheshwar (DUD) with respect to protein and total free amino acid content in rice grain was also significant. Here we analyzed fifteen different local rice germplasms including aromatic and some high yielding cultivars to identify some qualitative as well as some quantitative traits related to nutrition and consumers’ acceptance. The knowledge gained from this study will largely provide a path direction for the making a proper decision of considering germplasms for large-scale cultivation and dietary consumption.

Keywords:

Amylose content (AC); Eating and cooking quality (ECQ); Gelatinization temperature (GT); Protein content (PC); Rice grain quality (RGQ)

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