Grain quality attributes of new rice basmati lines of Pakistan

Farah Shamim, Mohsin Ali Raza, Muhammad Akhtar

Abstract


The Choice of new rice varieties by farmers and consumers at the expense of indigenous varieties have become a source of panic to scientists in Pakistan. In the present research the cooking quality and physico-chemical characteristics of 14 newly developed lines and two check varieties widely grown in Punjab, Pakistan were investigated. Significant variation (P<0.05) was observed among the 15 rice varieties for all the traits studied. The results demonstrated that two newly developed rice Lines showed elevated cooked grain length (CGL). The grains of PK9533-9-6-1-1 had the highest elongation ratio of 1.900. “PK 9966-10-1 has the best physical appearance in terms of length but quickly dissolve in water during cooking. Most of the physico-chemical characteristic such as amylose, protein and gelatinization temperature were significantly correlated with some of the cooking quality traits i.e., elongation ratio, CGL indicating that efforts aimed at selecting rice varieties with improved cooking quality traits would permit a consideration of the physico-chemical attributes of the rice grain. The overall cooking quality and physico-chemical aspects of some of new lines were even relatively superior to the Check (Super Basmati). Farmers should, therefore, be critical in accepting new varieties that may not be akin superlative in yield but also in cooking quality and physico-chemic

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