Characterization of rice genotypes for physico-chemical traits
Physico-chemical characterization of rice genotypes
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Authors
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Aprajita Kumari
Bihar Agricultural University, Sabour
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Saurav Kumar
Department of Molecular Biology and Genetic Engineering, Bihar Agricultural University, Sabour, Bihar, India
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SWETA SINHA
Bihar Agricultural University
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Mankesh Kumar
Bihar Agricultural University, Sabour
Keywords:
Amylose, Grain, RiceAbstract
This study focuses on the characterization of rice genotypes based on their physico-chemical traits, which are critical for determining grain quality and suitability for different end uses. A diverse set of 72 rice genotypes were evaluated for physico-chemical parameters, including amylose content, starch content, gelatinization temperature and gel consistency. The amylose and starch content among the genotypes ranged between 9.52%-29.06% and 64.60%- 92.78% respectively. The gelatinization temperature has shown a narrow range from 66.14°C to 71.74°C. Gel consistency, which indicates the texture of cooked rice, found to be in the range of 33.00 mm to 133.50 mm. The study suggests substantial diversity in the physico-chemical traits among the rice genotypes, which is crucial in selecting promising lines for breeding programs aimed at improving rice quality.
References
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