Variability, heritability and correlation among grain quality traits in basmati rice (Oryza sativa L.)

Abstract

Among 10 rice grain quality traits studied, phenotypic coefficient of variation (PCV) was higher than genotypic coefficient of variation (GCV) for all the traits. High heritability (71 - 98) was found for all the traits. High heritability with high genetic advance was found for kernel L/B ratio (92 & 25.26), cooked kernel length (93 & 21.77) and alkali digestion value (98 & 43.48). Different rice grain quality traits were interrelated. Among various traits that were interrelated, strong association was found between kernel length and kernel length/breadth ratio (r=0.96) and hulling and milling recovery (r=0.91). Cooked kernel length was associated with most of the grain quality traits that could be given preference in selection criteria for improvement of multiple grain quality traits simultaneously.