Grain quality attributes of different rice (Oryza sativa L.) Genotypes cultivated in Tamil Nadu, India

Abstract

A study was conducted to evaluate the Brown Rice grain quality attributes of different Genotypes at Agricultural College & Research Institute, Killikulam-628 252, India during the period from April 2015 to March 2017. In the present study, twenty different rice varieties inclusive of two traditional cultivars cultivated in and around Thoothukudi district of Tamil Nadu as the test rice grains in the form of Brown rice in completely randomized design with three replications were tried. Most of the physico-chemical characteristics such as amylose content, gel consistency, alkali spreading value and gelatinization temperature were significantly correlated (positively or negatively) with some of the quality traits. Amylose content was highest (31%) in CO 43 rice with very lowest recorded for Purple puttu variety (9.167%). Even though highest Gel Consistency was recorded in variety, Purple puttu (92mm) and lowest in CO 43 (72mm), all twenty rice varieties are categorised as soft gel consistency(>60 mm) taken for analysis. The highest score (5) was given for CO (R) 49 and lowest score (2.5) for ASD 16 and ASD 18 subjected for Alkali degradation using 1.7% potassium hydroxide solution. Among the various rice varieties investigated, thousand grain weight varied between 13.7 and 29.7 g, length/breadth (l/b) ratio was between 2 and 3.5. Significant variation (P