Progressive Research – An International Journal Society for Scientific Development

Print ISSN : 0973-6417, Online ISSN : 2454-6003 in Agriculture and Technology

Volume 11 (Special-II) : 677-679 (2016) Meerut (U.P.) INDIA

CHARACTERIZATION OF RICE (Oryza sativa L.) GERMPLASM FOR PHYSICO- CHEMI-

CAL QUALITY
Aruna Sri Yadav P., Subba Rao L.V., Lavanya K., Surender R., Chiranjeevi M., Chaitanya U. and Suneetha K.
ICAR-Indian Institute of Rice Research (IIRR), Rajendra Nagar, Hyd-30

ABSTRACT
Rice, the principal food crop, with its outstanding genetic diversity playing dominant role socio economically, shows
major influence on human nutrition and to fight against world hunger & poverty. More than 90% of the world’s rice is
grown and consumed in Asia, where, 60% of the earth’s population lives (Khush, 1997). Nutritive assessment,
physico-chemical variability in the rice germplasm and their further utilization in the breeding programme is the present
need to combat hidden hunger. The present investigation consisted of thirty diverse genotypes evaluated for their
physico-chemical quality analysis. Twelve physico-chemical parameters were analyzed among these genotypes. The
differences in these parameters ultimately influenced the quality of grain.
Rice is the world’s most important crop and a major source breadth it is 2.3 mm. L/B is less (2.11) in Jalanidhi and it is
of nutrition for about two thirds of mankind (Vaughan et al., high (3.82) in PR 114. Among thirty genotypes, thirteen
2003). More than 90% of the world’s rice is grown and genotypes are long bold, eleven genotypes are long
consumed in Asia, where 60% of the earth’s population slender, four are short bold and two are medium slender.
lives (Khush, 1997). It plays an important role in people’s Kernel length after cooking is maximum for Bhalum 1 that
culture, diet and economy of billions. Rice has one of the is 14 mm and it is less for ASD 3 that is 7.6 mm (Image 3).
largest ex-situ Germplasm collections of the world The opaque nature of grain called as chalkiness that
(Jackson & Juggan, 1993). is the white belly on grain. Twenty two genotypes shown
Rice genetic resources comprises of land races, very occational chalkiness, six genotypes shown
varieties, genetic stocks, breeding lines and wild relatives occasional chalkiness and two genotypes viz., CSR 13 &
which serves as insurance when crop fails (Subba Rao et Neeraja were found to be completely translucent.
al., 2001). This diversity provides further genetic improve- The time required for cooking milled rice is
ment along with nutrient enrichment. Nutritive gelatinization temperature estimated with an indirect
assessment, physico-chemical variability in the rice measure of alkali spreading value. Alkali spreading value
germplasm and their further utilization in the breeding revealed that it is high for seven genotypes (7),
programme is the present need to combat hidden hunger. intermediate for twenty one (4-5) and low for two
MATERIAL AND METHODS genotypes (3) (Image 1).
The tendency of cooked rice to harden after cooling
The present investigation consisted of thirty diverse
genotypes. These were studied for their physico-chemical is called gel consistency. Gel consistency is hard (26-40)
quality analysis. Physico chemical characteristics were for four genotypes, medium (41-60) for eight and soft
determined at Indian Institute of Rice Research (IIRR), (61-100) for eighteen genotypes (Image-2).
Hyderabad. The standard protocols were followed in the Amylose is the major component in rice grain which
quality analysis. plays an important role in the overall cooking quality. Rice
contains two types of starch: amylose and amylopectin.
RESULTS AND DISCUSSION Hence rice with more amylose content tends to cook
The results observed for various quality traits like amylose fluffy, with separate grains. Amylose content is low
content, gel consistency, alkali spreading value, kernel (18.81) for Bhalum 2 which cooks sticky and high (29.96)
length, kernel breadth and kernel length after cooking for Jalanidhi which becomes hard on cooling (Graph-1).
(Table-1). Intermediate or medium values of Alkali Spreading
Among thirty genotypes, hulling per cent is ranged Value (ASV), Gel Consistency (GC) and Amylose Content
from 71.5 (Panindra) to 84.9 (Shah Sarang). The average AC) values preferred for best cooking. The mean values
hulling percent of 78.7 was recorded among these of all physico chemical parameters are mentioned in a
genotypes. The degree of milling is a measure of percent separate graph (Graph-2).
bran removed from the brown rice. Panindra recorded
minimum milling percent of 65.2 while PR114 recorded a CONCLUSION
maximum of 87.3 with a mean of 68.5%. Head rice Selected set of genotypes analyzed for key quality traits.
recovery is low in PTB 39 (44.4) and it is high in Tella The results observed for various quality traits like amylose
Hamsa (71.2) with an average of 62.6%. content, gel consistency, alkali spreading value, kernel
Kernel length is ranged from 5.55 (ASD 9) to 8 mm length, kernel breadth and kernel length after cooking.
(Cottondora Sannalu) while Kernel breadth varied from The study revealed the differences in physico chemical
1.88 mm (Shah Sarang) to 2.86 mm (Jalanidhi). The characters which in turn influences the overall quality of
mean value for kernel length is 7.9 mm while for kernel grain.
678 Aruna Sri Yadav P. et al.,

Table (1):

Sl. Name of the Var. HULL MILL HRR KL KB L/B Grain Grain KLAC ASV AC GC
No. (%) (%) (%) (mm) (mm) (mm) type Chalk (mm)
1 KMJ -1-17-2 79.7 70.7 63.9 9.63 2.59 2.7 LB OC 11.1 4 22.86 24
2 KMJ -1-19-2 78.7 71.2 66.3 9.75 2.63 2.65 LB OC 10.8 4 20.16 25
3 PTB 39 79.3 69.3 44.4 9.52 2.33 2.86 LB OC 10.4 7 22.79 57
4 PTB 38 77.7 68.5 62.3 9.3 2.42 2.66 LB VOC 10.5 4 22.14 35
5 SKL 6 78.3 68 60.2 9.94 2.04 3.19 LS VOC 10.9 5 24.48 22
6 ASD 9 78.4 68.6 58.9 7.81 2.54 2.18 SB VOC 9.4 4 24.44 24
7 ASD 20 79.1 7 69.4 8.31 2.44 2.34 SB VOC 10.5 4 21.92 22
8 PR 114 75.1 87.3 63.6 9.91 1.93 3.82 LS VOC 10.5 7 22.61 22
9 IR 64 79.3 70.9 69 9.62 2.1 3.8 LS VOC 11.4 4 22.46 57
10 COTTONDORA SANNALU 78.5 69 66.4 9.45 2.1 3.33 LS VOC 12.8 3 22.16 56
11 SHANTHI 77.6 72.1 69.4 9.61 2.15 3.4 LS VOC 9.7 7 22.28 38
12 CSR 13 80.3 72.2 70.1 9.11 2.07 3.27 LS A 11.1 5 25.52 73
13 BHALUM 1 78.8 68.8 60.4 9.78 1.98 2.84 LB VOC 14 3 19.49 58
14 BHALUM 2 77.4 69.7 59 9.5 2.46 2.85 LB VOC 13.7 4 18.81 40
15 SHAH SARANG 84.9 72.8 55.6 8.4 1.88 2.71 LB VOC 10 4 24.48 50
16 NGOBA 79.9 68 55.2 8.41 2.25 2.71 LB OC 9.8 5 24.66 57
17 HIMALAYA 741 78.8 72.1 67.9 6.83 2.13 3.2 LS VOC 11.6 5 23.69 56
18 LUMPHANA 80.7 70.7 57.2 6.11 2.35 2.6 LB VOC 9.8 4 25.38 57
19 POOJA 76.7 69.1 66.5 5.59 2.2 2.54 MS VOC 9.5 7 25.38 70
20 ASD 3 77 69.2 66.5 5.57 2.09 2.66 MS VOC 7.6 7 23.78 25
21 SURAKSHA 77.8 71.3 69.3 5.81 2.34 2.48 SB VOC 9.8 4 24.03 42
22 KARJAT 3 79.8 72.1 68.8 5.74 2.4 2.39 SB VOC 10 5 24.5 40
23 POORNIMA 80.1 71 59.8 6.99 1.99 3.51 LS VOC 10.5 7 24.41 46
24 PAMINDRA 71.5 65.2 57.6 6.18 2.24 2.75 LB VOC 9 5 23.67 50
25 ANJALI 77.7 69 55.4 6.66 2.22 3 LS VOC 11.2 5 23.81 41
26 PANT DHAN 4 80 71.6 64.1 6.57 2.42 2.71 LB OC 11.1 5 23.78 42
27 PANT DHAN 10 79.9 71.9 66.4 7.14 2.2 3.24 LS VOC 11.5 5 23.36 33
28 TELLA HAMSA 82.5 73.9 71.2 6.67 2.22 3 LS VOC 11.3 7 26.73 22
29 JALANIDHI 79.4 67.8 48.1 6.05 2.86 2.11 LB OC 10.2 4 26.96 61
30 NEERAJA 75.6 65.5 64.3 6.48 2.35 2.75 LB A 13 4 25.65 37

Image 1
 Aruna Sri Yadav P. et al., 679

Image 3

Graph (1)
Understanding the physico chemical quality will pave
the genetic improvement of rice for end use quality.
Conservation and sustainable use of genetic resources is
essential to meet the demand for future agricultural,
medicinal and food security. And improvement of rice
quality is most important to fight over hunger and
malnutrition.
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Image 2