Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/576796
Title: Estimation of grain quality components and their correlation of basmati rice (oryza sativa l.)
Authors: Mahmuda Ratna
Shahnewaz Begum
Md Abu Kawochar
Shiuli Ahmed
Jannatul Ferdous
Keywords: Variability
Correlation
Grain quality components
Basmati rice
Description: Variability and correlation for twelve grain characters (before cooking) and eight characters (after cooking) on distinct six lines viz. S1, S2, S5, 42(i), 42(ii) and 44(i) of Basmati rice were studied. Before cooking, the maximum hulling (%), milling outturn (%) and head rice recovery were recorded in S2 genotype. The highest kernel length and breadth of rice were also found in S2, whereas the highest kernel length and breadth ratio (L/B) of brown, rough and milled rice were observed in S2, S1 and S5 genotypes, respectively. After cooking, the highest kernel length and breadth were recorded in S2, while the highest length and breadth ratio was noted in 42(ii) genotype. The highest kernel elongation ratio and volume expansion were recorded in S5. The maximum alkaline spreading value and the minimum cooking time were found in S2. The L/B ratio of rough rice exhibited significant positive relationship with L/B of brown, milled and cooked rice.
News Source: Pertanika Journals
ISSN: 1511-3701
Volume: 39
Pages: 381-391
Publisher: Universiti Putra Malaysia
Appears in Collections:Journal Content Pages/ Kandungan Halaman Jurnal

Files in This Item:
File Description SizeFormat 
ukmvital_82305+Source01+Source010.PDF284.75 kBAdobe PDFThumbnail
View/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.