Studies on variability, heritability and genetic gain for quality traits in rice

Abstract

An experiment comprising of thirty five rice (Oryza sativa L.) genotypes was conducted during kharif season 2015 for cooking and quality characteristics. data on fifteen cooking and quality traits were recorded and analysed for to estimate of the variability, heritability, genetic advance and genetic advance percentage of as mean. The treatment mean sum of squares due to genotypes showed significant difference in all 15 physio-chemical and cooking quality characters. The value of Phenotypic Coefficient of Variation was found higher than Genotypic Coefficient of Variation for all the traits. Gel consistency exhibited highest value of Genotypic Coefficient of Variation (22.64) and Phenotypic Coefficient of Variation (23.08) and hulling percentage exhibited lowest value (4.87) and (5.14). The highest broad sense heritability was observed for head rice recovery and amylose content (99.00) and lowest was exhibited by Kernel widening ratio (48.00). Elongation percentage exhibited the highest value of genetic advance (39.31) and lowest value was exhibited by Kernel widening ratio (0.18). Gel consistency (45.74) and amylose content (41.73) exhibited highest of genetic advance as percentage of mean and lowest value was exhibited by Hulling percentage (9.50).