Variations in hydration of paddy grains within and among panicles of purevariety during parboiling

摘要

Paddy grains within a pure variety exhibited variations in hydration during parboiling. To find out the influence of the position of grains within panicles/hills, samples collected from 'Adt 36' variety were soaked at 65 degrees C for 4 h, open-steamed (0 kg/cm(2)) for 5 min and air-dried. The grains that were completely translucent or otherwise were segregated and counted. In most cases, majority of grains in the primary panicles as well as those occupied top position in the panicles attained the stage, ready for complete parboiling quickly as compared to the grains representing lower positions.