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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/576796
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dc.contributor.authorMahmuda Ratna
dc.contributor.authorShahnewaz Begum
dc.contributor.authorMd Abu Kawochar
dc.contributor.authorShiuli Ahmed
dc.contributor.authorJannatul Ferdous
dc.date.accessioned2023-11-06T02:08:08Z-
dc.date.available2023-11-06T02:08:08Z-
dc.identifier.issn1511-3701
dc.identifier.otherukmvital:82305
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/576796-
dc.descriptionVariability 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.
dc.language.isoen
dc.publisherUniversiti Putra Malaysia
dc.relation.haspartPertanika Journals
dc.relation.urihttp://www.pertanika.upm.edu.my/regular_issues.php?jtype=1&journal=JTAS-39-3-8
dc.subjectVariability
dc.subjectCorrelation
dc.subjectGrain quality components
dc.subjectBasmati rice
dc.titleEstimation of grain quality components and their correlation of basmati rice (oryza sativa l.)
dc.typeJournal Article
dc.format.volume39
dc.format.pages381-391
dc.format.issue3
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