Association analysis for quality traits in scented and non-scented cultivars of rice (Oryza sativa)

摘要

Ten rice lines were characterized into scented and non-scented types. On the basis of aroma, Jaya, Govind, HKR 120, IR 64 PR 106 were grouped into non-scented class, while Haryana Basmati 1, HBC 19, HBC 143, Bas 370 and Bas 385 were grouped into scented class. Length; breadth ratio, both before and after cooking,was found to be twice in scented lines. General increase in the starch content of non-scented cultivars and decrease in scented cultivars was observed. Amylose content was four to five times more in scented cultivars. Percentage crude protein and all the protein fractions were found higher in scented cultivars as compared to non-scented cultivars. Statistically a good positive correlation was found between L:B ratio, amylose, glutelin and globulin content of grains.