TITLE:Organoleptic and grain quality traits of aromatic rice varieties as influenced by supplementation of

Zn and 2 –acetyl-1-pyrroline

SCOPE/RATIONALE OF THE WORK :

Fine rice is mainly used by the people in the preparation of palatable dishes and sold at a higher price in the market
due to its special appeal for aroma and acceptability. Bangladesh imports around 50 thousand tons of aromatic rice
each year from neighboring countries (Bayes, 2003). Still Bangladesh has a bright prospect for export of this fine
rice thereby earning foreign exchange. Islam et al. (1996) observed that the yield of aromatic rice is much lower
than those of other rice growing countries because of lack of improved variety and judicious fertilizer management.
Selection of appropriate variety and application of integrated nutrient management, the yield can be increased.
Another drawback is that the aroma of rice is gradually decreased with advancing storage period. Researchers have
identified approximately 200 different volatile compounds that contribute to rice aroma. Buttery et al. (1988)
reported that 2-acetyl-1-pyrroline (2--AP), (E)-2-nonenal, octanal, decanal (E,E)-2-decenal, hexanal, 4-vinylphenol
are the key contributors to rice aroma. Among these complicated multiple volatile substances that have been
detected in fragrant rice, 2-AP was identified as the most prominent compound contributing to aromatic characters
of scented rice (Sriseadka et al., 2006). The 2-AP production is genetically controlled but the concentration is also
actually affected by other factors such as environment, climate, location and nutrient elements (Yoshihashi et al.,
2004). These findings imply that good management on cultivation conditions could enhance 2-AP production and
increase yield in fragrant rice (Yoshihashi, 2005). So yield and grain quality of aromatic rice may be improved by
applying optimum amount of specific fertilizers and can also increase the aroma by applying with 2-AP in soil.
Evidence from previous studies showed that different nutrient elements viz. N, P, Ca, Zn, Mn and Mg affect aroma
formation in aromatic rice and showed a significant relationship with 2-AP biosynthesis (Yoshihashi, 2005). Among
these, Zn is the key input for improving the grain quality of aromatic rice. Therefore, a study plan will be undertaken
to find out the effect of Zn and 2-AP supplementation on organoleptic and grain quality traits of aromatic rice
varieties.

Objectives

i) To study the effect of Zn and/or 2 -AP on yield, organoleptic and grain quality traits of aromatic rice
and
ii) To select suitable combination of Zn and 2 AP levels for maximizing yield with optimum
organoleptic and grain quality traits.
METHODOLOGY:
Experimental site: The experiment will be conducted at the farm of Sher-e-Bangla Agricultural University, Dhaka-
1207 which is situated at 2346 N latitude and 9023 E longitude at an altitude of 8.45 meter above the sea level
under AEZ 28 (Madhupur Tract).
Crop : rice
Variety:
Sources of seed:
Treatment:
Factor-1: variety:2
a) V=BRRI dhan34
b)V= BRRI dhan 80
Factor -2: Zn level = 3
Zn0= 10 kg ZnSO4/ha(Recommended dose) + 0kg ZnSO4/ha (supplementation)
Zn1=10 kg ZnSO4/ha + 2 kg ZnSO4/ha (supplementation)
Zn2= 10 kg ZnSO4/ha+ 4 kgZnSO4/ha (supplementation)
Factor 3. 2- AP level=3
AP0=0 ml 2-AP mother solution /L water in 5 kg pot soil
AP1= 0.503 ml 2-AP mother solution /L water in 5 kg pot soil
AP2= 1.006 ml 2-AP mother solution /L water in 5 kg pot soil
Experimental Design: CRD
Replications:3
Data collection: The following data will be collected
1. Organoleptic characters
A. Appearance: White// Creamish white/ brown/ Tenderness on chewing: Soft/ Moderately soft/
Red streaks/ White with brown streaks/ White Moderately hard/ Hard/ Very soft.
with black streaks. D. Taste: Good/ Desirable/ Tasteless/ undesirable/.
B. Cohesiveness: Well separated/ Partially E. Aroma: Strong/ Optimal/ Mild.
separated/ Slightly separated/ Moderately F. Elongation: Excellent/ Good/ Moderate/ None.
separated/ Very sticky. G. Overall acceptability : Excellent/ Good
C. Tenderness on touching: Soft/ Moderately
soft/ Moderately hard/ Hard/ Very soft.

Quality characters
A. 1000-grain weight (g)
B. Grain yield(t/ha)
C. Biological yield(t/ha)
D. Harvest index (%)
E.Seed size distribution
-Large, -Medium and -Small
E. Grain husk ratio
F. Hulling (%)
G. Milling (%)
H. Kernel length breadth ratio
I. Amylose content
J. Protein content
K. Starch percentage
L. 2-AP content
M. Length and breadth of kernel after cooking
N. Chalkiness (%)
O. Cooked rice texture

Statistical analysis of data: Data obtained for different parameters will be statistically analyzed using computer
based software MSTAT-C and mean separation will be done by LSD at 5% level of significance.

References:

1. Bayes, A. 2003. Research for rich rice. The Daily Star July 30, 2003.

2. Buttery, R.G., Turnbaugh, J.G. and Ling, L.C. 1988. Contribution of volatiles to rice
aroma. J. Agric. Food Chem. 36(5): 1006-1009.

3. Islam, M. , Rafiqul, B.A.A., Mustafi, A. and Hossain, M. 1996. Socio-economic

aspects of Fine quality rice cultivation in Bangladesh Rice Research Prioritization,

4. Sriseadka, T., Wongpornchai, S. and Kitsawatpaiboon, P. 2006. Rapid method for quantitative analysis of
the aroma impact compound, 2-acetyl-1-pyrroline in fragrant rice using automated headspace gas
chromatography. J. Agric. Food. Chem. 54:8183–8189.

5. Yoshihashi, T. 2005. Does drought condition induce the aroma quality of aromatic
rice. Japan International Research Center for Agricultural Sciences, Food Sci.
Divn. News Letter for Intl. Collaboration, 45: p. 4.
 6. Yoshihashi, T., Nguyen, T.T.H. and Kabaki, N. 2004. Area dependency of 2-acetyl-1-pyrroline content in an
aromatic rice variety, Khao Dawk Mali 105. JARQ-JPN Agr. Res. 38:105–109.

…………………………... ………………………..
Signature of the supervisor Signature of the student
Prof. Dr. Tuhin Suvra Roy Anup roy
Department of Agronomy Reg. No.: 13-05282
Sher-e-Bangla Agricultural University, M.S. student,
Sher-e-Bangla Nagar, Dhaka-1207. Institute of Seed Technology
Cell no: +8801710515090 Sher-e-Bangla Agricultural University,
E-mail: tuhinsuvra2002@yahoo.com Sher-e-Bangla Nagar, Dhaka-1207.
Cell no:+8801723630503
E-mail: anupr254@gmail.com