Quality Characteristics of some Released Rice (Oryza sativa L.) Hybrids and their Parents

摘要

Consumer acceptance of rice hybrids mainly depends on grain and cooking quality aspects of rice. Knowledge of extent of variation for various physico-chemical traits is a pre-requisite for starting a sound breeding programme for quality improvement. Eight male sterile lines, 67 maintainers and 103 restorers were evaluated under identical conditions during July-December 2000 and the harvested produce was used for quality analysis during February 2001. Quality analysis was carried out for hulling percentage (HP), milling percentage (MP), head rice recovery (HRR), kernel length (KL), kernel breadth (KB), L/B ratio, kernel length after cooking (KLAC), elongation ratio (ER), water uptake (WU), volume expansion ratio (VER), alkali spreading value (ASV), gel consistency (GC) and amylose content (AC) and the estimates of genotypic and phenotypic coefficients of variation, heritability, genetic advance and genetic advance as percentage of mean were worked out.