Comparative genetic diversity assessment of some rice genotypes for nutritional and cooking quality parameters

Abstract

Thirty diverse genotypes of rice (Oryza sativa L.) comprising advanced breeding lines, pureline selections, local germplasm, introduction and improved varieties of diverse origin were evaluated for nutritional quality traits and estimation of genetic variability and related parameters was also carried out. The analysis of variation revealed significant variation for all the genotypes under investigation. The maximum genotypic coefficient of variability (GCV) was recorded for water uptake (36.60%) followed by amylose content (21.46%). Heritability estimates were high (>90%) for amylose content, protein content, water uptake, kernel length after cooking, starch content, volume expansion ratio and grain elongation ratio. High heritability with high genetic advance (>50%) was obtained for water uptake (75.17) while high heritability with moderate genetic advance was observed for amylose content.