PJB-2023-355
JAWARIA ISHFAQ
Abstract
This study aims to investigate the diversity of agro-morphological, physio-chemical, cooking and textural characteristics in twenty one rice varieties/ advanced lines with four international reference material named PI 388273, PI 389864, PI 636803 and PI 317519, cultivated at the Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, Pakistan. The findings demonstrated a significant variation (p ≤ .05) among the various quantitative and qualitative parameters. The results showed highly significant agronomic diversity among the genotypes. The amylose content was ranged between 1.2-30.5 % among the genotypes. The highest amylose were recorded in reference accession PI.317519 (30.5%) followed by EF52xELD.B (33/4) (29.8%), Noor Basmati (25.3%) and Kisan Basmati (24.2%) which is desirable for diabetic patients due to their low value of glycemic index within the existing material. Cultivar PS-2 had the highest kernel length 4.5-6.5 mm before and after cooking and grains were extra-long, slender, scented with low alkali digestion value and high gelatinization temperature. DM 1-20-3-06 had the lowest kernel length 1.03-1.23 mm and the grains were short-bold, scented with intermediate alkali digestion value and gelatinization temperature with 2 chalkiness grade along with very low amylose (5%) content. In cooking analysis, water uptake ratio range 4.6-7.3, indicative of good value of grain cooking quality. Principal component analysis exhibited that 88% variation was contribuited by first two PCs. Cultivar CP-1 was observed quite distinct as compared to rest of the genotypes. The beneficial traits of the cultivars encourage agriculturists and industrialists to maintain these genotypes and farmers to grow all of these highly coveted rice cultivars.
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