Int.J.Curr.Microbiol.App.Sci (2020) Special Issue-10: 277-283 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Special Issue-10 pp. 277-283 Journal homepage: http://www.ijcmas.com Original Research Article Evaluation of for Yield, Yield Component Traits and Quality Parameters of Rice (Oryza sativa L.) S.P. Giri1*, Saurabh Dixit1, D.K.Verma1, N.Parkash2, V. Prasad1, C.P. Singh3, D.K. Dwivedi1, A.K. Singh1 and C.B. Singh1 1Crop Research Station, (ANDUAT), Masodha, Ayodhya 2Crop Research Station, (ANDUAT), Ghaghraghat, Bahraich 3Crop Research Station, (ANDUAT), Bara Bag,Gazipur *Corresponding author ABSTRACT Genetic divergence was assessed among 21 rice variety including Basmati(3), Aromatic Short Grain (5), Medium Slender (3) and HYV(10).The experimental materials were evaluated during kharif- 2017 and 2018 at Crop Research Station, Masodha, Ayodhya. Physicochemical, cooking, pasting and textural properties of some rice varieties of Basmati, Aromatic short grain, Medium Slender grain and HYV were studied, of all the studied varieties was more than 3.0 and the L/B ratio of basmati Ke yw or ds varieties grains was significantly higher than non-basmati grains.Present study was carried out having high mean values for the economically important characters viz., Basmati rice, number of total grains per panicle, number of productive tillers per plant and grain Aromatic short grain, Kernel yield kg/ha etc. Hulling, mulling, head rice recovery, kernel length. Kernel bright, L/B length, Kernel ratio, ASV,AC, GC and aroma for the grains. Grain yield of Pusa Basmati 1 breath, L/B ratio, significantly higher (3672 kg/ha) followed by Pusa 1121(3488 kg/ha.), Ketki Joha Cooking characteristics (ASG)grain yield recorded was 3683 kg/ha followed by Shobini 3620,Swarna-Sub 1 (MS) grain yield was recorded in 6063 kg/ha. followed by Swarna 5750 and HYV grainyield of NDR 359(5475kg/ha.) followed by PA 6444 (5325 kg/ha.). The head rice recovery significantly higher 68.3% (MTU 1010) followed by Swarna-Sub 1 (67.20%), the mulling % higher Ketki Joha 72.20% followed by MTU 1153 71.60% . Basmati and aroma tic cultivars had intermediate amylose content and MTU 1153 and Sahbhagi Dhan were grouped as low amylose containing cultivars. The GC was observed significantly lower of Gontra Bidhan 3, Swarna, Chittimuthyalu, Tarori Basmati,Pusa 1121 and Shobini (GC 22) followed by Pusa Basmati 1 and BPT 5204 (GC 24) showing the lowest hardness among all the selected rice varieties. Introduction security. Rice (Oryza sativa L.) is the world‟s second most important cereal crop and staple The slogan „Rice is life‟ aptly describes the food for more than 60% of the global importance of rice in food and nutritional population providing about 75% of the 277 Int.J.Curr.Microbiol.App.Sci (2020) Special Issue-10: 277-283 calorie and 55% of the protein intake in their The aim of this study was to determine the average daily diet. Thousands of traditional physicochemical characteristics of Aromatic, variety had once existed, fewer than one HYV, and landraces/traditional rice based hundred identified variations. The loss of yield and physicochemical properties. these traditional varieties would not only cause insecurity in the rice growing areas of Materials and Methods India (Vijayalakshmi et al., 2007) Rice is only the cereal crop cooked and consumed The present investigation was carried out mainly as whole grain, and quality during kharif, 2017 and 2018 at Crop considerations are much more important than Research Station, (ANDUAT), Masodha. for any other food crop (Hossain et al., 2009). Ayodhya, which is situated at 26.470N Although production, harvesting and post (latitude), 82.12 0E (longitude) and 113 m harvesting operations affect overall quality of (altitude). The soil is sandy loam low in milled rice, cultivars remains the most organic carbon. It is rich in potassium, important determinant of market and end use medium in phosphorus and possesses good qualities. Physiological characters of the water holding capacity. The experimental plant are inherent characters determining the material consisted of twenty one genotypes crop yield which plays an important role in including (Aromatic Rice(Basmati3), variety selection (Miah et al., 1996). Keeping Aromatic Short Grain (5), Short grain (3) and the quality of aroma and other grain quality other HYV (10)) of Rice (Oryza sativa L.) in aromatic fine rice is a big challenge as obtained from different ecosystem of ACRIP yield is inversely related to protein and aroma (IIRR), Rajendranagar, Hyderabad, The content (Terman, 1969). nursery was sown 2nd week of June every year. After 25 days, seedlings transplanted in Quality desired in rice vary from one the main field in Randomized Block Design geographical region to another and consumer in three replications with a spacing of 20 x 15 demandcertain cultivars and favors specific cm. Single plant observations were recorded quality traits of milled rice for home cooking on five plants selected at random per (Juliano et al., 1964). One of the major genotype per replication for characters viz., concerns in rice production has to do with plant height (cm), number of productive seed and grain quality (Traore, 2005). While tillers per plant, panicle length (cm), number many components contribute to rice quality, of total grains per panicle, test weight and the most important are cooking and eating grain yield (kg/ha) and their means were used qualities. These parameters primarily involve for statistical analysis. However, observations the physical and chemical characteristics of on days to 50% flowering were recorded on starch. The constituents that play important plot basis and all grain quality parameters roles in cooking and eating quality are viz., Hulling, mulling, head rice recovery, amylose content, gelatinization temperature, kernel length. Kernel bright, L/B ratio, ASV, and gel consistency (Traore, 2005). AC, GC and aroma for the grains done as per According to (Horna et al., 2005) grain IIRR, Hyderabad laboratory manual on rice quality is one of the key selection criteria grain quality procedures. highly prioritized by farmers and consumers of rice and therefore farmer select rice with 1000 Seed weight from each treatment were traits that are desirable for consumption as subjected to test weight. Quality well as for production and sale. characteristics of milled rice: 278 Int.J.Curr.Microbiol.App.Sci (2020) Special Issue-10: 277-283 The quality characteristics of milled rice are rice. Excessive chalkiness is caused by classified both physically, and chemically. interruption during the final stages of grain Reviewed the following terms before reading filling. about physical and chemical characteristics of milled rice: Starch makes up about 90% of the dry matter content of milled rice. Starch is a polymer of • Paddy or rough rice = similar term for glucose and amylase, a linear polymer of paddy, or rice retaining its husk after glucose. The amylose content of starches threshing. usually ranges from 15 to 35%. • Brown rice or husked rice = paddy from High amylose content rice shows high which the husk has been removed. volume expansion (not necessarily elongation) and high degree of flakiness High • Milled rice = rice after milling which amylose grains cook dry, are less tender, and includes removing all or part of the bran and become hard upon cooling. In contrast, low- germ from the husked rice. amylose rice cooks moist and sticky. Intermediate amylose rice are preferred in • Head rice = milled rice with length greater most rice-growing areas of the world, except or equal to three quarters of the average where low-amylose japonicas are grown. length of the whole kerne Kernel length (mm) Based on amylose content, milled rice is of ten dehusked whole kernels classified in “amylose groups”, as follows: • Large broken = milled rice with length less • waxy (1-2% amylose), than three quarters but more than one quarter of the average length of the whole kernel. • very low amylose content (2-9% amylose), • Small broken or "brewers rice" = milled rice • low amylose content (10-20% amylose), with length less than one quarter of the average length of the whole kernel. • intermediate amylose content (20-25% amylose) and • Whole kernel = milled rice grain without any broken parts. • high amylose content (25-33% amylose). Amylose content of milled rice is determined • Milling recovery = percentage of milled rice by using the colorimetric iodine assay index (including broken) obtained from a sample of method, paddy. Gel consistency measures the tendency of the • Head rice recovery = percentage of head cooked rice to harden after cooling. Within rice (excluding broken) obtained from a the same amylose group, varieties with a sample of paddy. softer gel consistency are preferred, and the cooked rice has a higher degree of If part of the milled rice kernel is opaque tenderness. Harder gel consistency is rather than translucent, it is often associated with harder cooked rice and this characterized as “chalky”. Chalkiness feature is particularly evident in high- disappears upon cooking and has no effect on amylose rice. Hard cooked rice also tends to taste or aroma, however it downgrades milled be less sticky. Gel consistency is determined 279 Int.J.Curr.Microbiol.App.Sci (2020) Special Issue-10: 277-283 by heating a small quantity of rice in a dilute Variation in head rice recovery in different alkali. varieties is closely related with moisture content and force of the milling machine. Aroma 5 g of rice sample was taken in Kernel length of the rice varieties were conical flask then 15 ml of distilled water ranged from 4.16 to 8.25 mm. The kernel was added, soaked for 10 min and cooked for length was recorded maximum in Pusa 1121 15 min, transferred into a Petri dish and (8.25 mm) followed by Pusa basmati (7.19 placed in refrigerator for 20 min.