Studies on correlation of amylose content and grain dimensions in Basmati rice (Oryza sativa L.)

  • Rakhi Bhardwaj, R. K. Salgotra and Manmohan Sharma SKUAST, Jammu

Abstract

Basmati rice grain quality traits are the parameters which determine the export potential. Among various parameters, amylose content along with grain dimensions are important grain quality traits of Basmati rice. A total of 140 recombinant inbred lines (RILs) developed by crossing Basmati 370 and Pusa Basmati 1 were used in the present study to determine the relationship between amylose content and grain dimensions namely, grain length, breadth and length breadth ratio. Significant variations for grain length and amylose content were observed among the RILs.  Grain length ranged from 6.3 mm (RIL 40) to 8.1 mm (RIL 101) whereas the amylose content ranged from low (18.1%) to intermediate (24.5%).  Amylose content showed a positive and significant correlation with grain length and grain breadth whereas it was found to be negatively correlated with grain length to grain breadth ratio. This study suggested that for better cooking quality in basmati rice an optimum balance has to be maintained between the grain dimensions, particularly grain length and amylose content.

Published
17-06-2019
Section
Research Article