Genetic Variability in Aromatic Rice

Abstract

Grain quality characters is important parameters to access consumer’s preference of rice. Aromatic rices are highly preferred due to their pleasant aroma and palatability. Twenty One diverse aromatic rice varieties including Pusa Basmati-1 used as a check were evaluated in randomized block design with three replications for various physico – chemical and cooking quality characters. The statistical analysis revealed highly significant differences among the varieties under study for various quality characters. The highest kernel length was recorded in Khao Dawk Mali 105 (8.33mm) followed by KCN 80152 (7.89 mm) and Hawn Kikwai (7.72mm), which may  varieties, namely Khao Dawk Mali – 105, Pakistani Basmati, Khao Hawn, Basmati Sathi and Basmati Champaran were identified superior among of them for most of the characters, and also superior over Pusa Basmati -1 which can be used as donor for quality improvement as well as for consumption and export purposes. High GCV, PCV, genetic advance coupled with high heritability were recorded for the gel consistency, gelatinization temperature, water uptake, head rice recovery and grain yield, indicating the genetic variance for these characters are probably due to their high additive gene effects and phenotypic selection for these traits will be
highly rewarding.