ISSN : 0975-3710
EISSN : 0975-9107
V. RACHAPPANAVAR1*, J.K. SHARMA2, H. PANDEY3, V.U. PATIL4
1Department of Seed Science and Technology, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, 176062, Himachal Pradesh, India
2Department of Seed Science and Technology, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, 176062, Himachal Pradesh, India
3Department of Plant Biotechnology, University of Agricultural Sciences, GKVK, Bangalore, 560065, Karnataka, India
4ICAR-Central Potato Research Institute, Shimla, 171 001, Himachal Pradesh, India
* Corresponding Author : agrivinay123@gmail.com
Received : 20-07-2018 Accepted : 27-07-2018 Published : 30-07-2018
Volume : 10 Issue : 14 Pages : 6728 - 6732
Int J Agr Sci 10.14 (2018):6728-6732
Keywords : Amylose Content, Physicochemical characteristics, Cooking parameters, Traditional rice cultivars and Landraces
Academic Editor : Dr Vanishree G.
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are highly thankful to Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, 176062, Himachal Pradesh, India
Author Contribution : All author equally contributed
Next to yield, grain quality is the most important factor considered by plant breeders. Although the demand for rice is likely to increase, the rice breeding stations and institutions had tried to improve indigenous rice for yield parameters along with cooking qualities. In the present study, we performed experiment to record the physicochemical and cooking properties of landraces cultivated in Aus season. We assessed the physico-chemical and cooking quality characteristics in selected land races grown in foot hills of Himalayan region (31.1048 °N; 77.1734 °E) mainly Himachal Pradesh. The main objective was to analyze the various quality aspects in terms of physiochemical and cooking quality of selected germplasm. Significant variation (P<0.05) was detected among the 20 rice varieties for all the traits evaluated. Among the 11 landraces, Saaldhan has the highest kernel width (2.98 mm), Hulling recovery (83.24%), milling recovery (82.58%), milled kernel length (2.73 mm) and water uptake ratio (4.15%), while as, Karad had lowest hulling recovery (70.88%), milled kernel length (4.21 mm), cooking grain width (3.41 mm). Amylose content (23.24-29.24) showed non-significant differences between the varieties, Head rice recovery was below 60% in the all the varieties.
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