Genetic variability and association studies of grain quality traits in rice (Oryza sativa L.) in irrigated ecology
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Authors
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Saumya Ranjan Barik
ICAR-National Rice Research Institute
Keywords:
Grain quality, variability, heritability, correlation, genetic advanceAbstract
Rice grain quality traits are more important from grain shape, size, milling, cooking, physicochemical and nutritional aspects. Three hundred thirty three genotypes of rice (Oryza sativa L.) were evaluated in kharif 2021 and 2022 to study variability, heritability and correlation coefficients of different grain quality traits at genotypic and phenotypic level for fourteen grain quality traits. The study revealed significant variations among all the quality traits studied. The rice grain quality characters, 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. There was high estimates for heritability and genetic advance by per cent of mean for 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%, 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%) and it indicated that these traits will respond to selection owing to have high genetic variability. 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%) possessed combine of non-additive and additive pattern of inheritance of genes for concerned traits. There was significant positive association of kernel length after cooking (KLAC) with linear grain elongation ratio (r = 0.274) and kernel length to breadth ratio (L/B Ratio) (r = 0.741); alkali spreading value with water uptake (WU) (r = 0.207) and kernel length (KL) (r=0.485); and hulling percentage with milling percentage (MILL %) with correlation coefficient value r =0.580 and head rice recovery percentage (HRR) (r = 0.339) and this suggested that these traits are of prime importance in future rice breeding to improve quality traits.
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