Genetic variability and association studies of grain quality traits in rice (Oryza sativa) in irrigated ecology

BINOD KUMAR  JENA; PARESH CHANDRA  KOLE; SAUMYA RANJAN  BARIK; SHAKTI PRAKASH  MOHANTY; SHARAT KUMAR  PRADHAN

doi:10.56093/ijas.v96i7.146017

Authors

BINOD KUMAR JENA Visva-Bharati University, Sriniketan, West Bengal, India
PARESH CHANDRA KOLE Visva-Bharati University, Sriniketan, West Bengal, India
SAUMYA RANJAN BARIK ICAR-Central Rice Research Institute, Cuttack, Odisha 753 006, India
SHAKTI PRAKASH MOHANTY ICAR-Central Rice Research Institute, Cuttack, Odisha 753 006, India
SHARAT KUMAR PRADHAN Indian Council of Agricultural Research, New Delhi 110 012

https://doi.org/10.56093/ijas.v96i7.146017

Keywords:

Correlation, Genetic advance, Grain quality, Heritability, Variability

Abstract

Rice (Oryza sativa L.) grain quality traits are important for milling, cooking, physico-chemical and nutritional aspects. Three hundred thirty-three genotypes consisting of both germplasm and advanced lines of rice were evaluated during rainy (kharif) seasons of 2021 and 2022 at ICAR-Central Rice Research Institute, Cuttack, Odisha to study variability, heritability and correlation coefficients of different grain quality traits at genotypic and phenotypic. The study revealed significant variations among all the quality traits studied. The rice grain quality characters, viz. kernel length to breadth ratio, water uptake and gel consistency were found to have high estimates of genotypic coefficients of variation and phenotypic coefficients of variation. Kernel length (99.13% and 32.66%), kernel breadth (98.99% and 23.08%), kernel length to breadth ratio (99.11% and 41.43%), alkali spreading value (65.90% and 27.01%), water uptake (87.46% and 39.25%), kernel length after cooking (97.49% and 33.35%) and gel consistency (99.22% and 47.72%) were found to show high heritability and genetic advance for respective year. The grain quality traits with high heritability and medium genetic advance values such as head rice recovery (99.54% and 15.14%), amylose content (80.89% and 13.033%) and linear kernel elongation ratio (91.55% and 13.44%) indicated mixed gene action of both additive and non-additive effects suggesting phenotypic selection is reliable with a slow progress. There was significant positive association of kernel length after cooking with linear kernel elongation ratio and kernel length to breadth ratio; alkali spreading value with water uptake and kernel length; and hulling percentage with milling percentage and head rice recovery percentage suggesting that these traits are of prime importance in future rice breeding to improve quality traits.

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