Genetic Variability and Character association for kernel and cooking quality traits in indigenous aromatic rice (Oryza sativa L) cultivars

摘要

Studies on the genetic variability and character association of kernel and cooking quality traits in 67 indigenous aromatic rice cultivars revealed significant genotypic variation for most of the characters. The magnitude of difference between PCV andGCV was relatively low for all the traits indicating less environmental influence. Hulling per cent, Milling per cent and amylase content also showed considerable significant positive association with head rice recovery (%) indicating importance of these traits in the inclusion under breeding for quality in rice.