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Donors for quality characteristics in aromatic rice

U.K. Bansal*, H. Kaur and R.G. SainiDepartment of Plant Breeding, Genetics and Biotechnology, Punjab Agricultural University, Ludhiana-141004, India

ABSTRACTGermplasm collection of 782 accessions of aromatic rices were evaluated for three quality characteristics thatdetermine cooking quality. The amylose content in these accessions ranged from 10.7% to 36.2%, gelatinizationtemperature or digestion value ranged from 1 to 7 and gel consistency ranged from 11 mm to 133 mm. Desirableamylose content, gelatinization temperature and gel consistency was observed in 259, 233 and 88 accessions,respectively. Accessions, Basmati 370-S1, Basmati 370-S18, Basmati 370-S19, Basmati 6311-(a) and Basmati6311-(b) were good for all the three quality characteristics.

Key words: Oryza sativa, amylose content, gelatinization temperature, gel consistency

Grain quality of aromatic rice (Oryza sativa L.) is ofprime importance in breeding programmes all over theworld because it decides the consumer preference andthus acceptability of a variety (Khush, 2000). Severalcomplex components like amylose content, gelatinizationtemperature and gel consistency collectively determinecooking as well as eating qualities of rice. Amylosecontent determines hardness of cooked rice. Waxy orglutinous rice lacks amylose and it does not expand involume, it remains firm when cooked. Among non waxyand non-glutinous type of rices, varieties withintermediate amylose content are preferred becausethe grains of such varieties remain moist and tenderafter cooking. Indian Basmati types fall in this group.Gell temperature is the range within which the starchgranules begin to swell irreversibly in hot water. Gelconsistency is a reliable index for cooked rice texture.Cooked rice with hard gel consistency hardens fasterthan that with a soft one. Rices with soft gel consistencycook tender and also remain soft after cooking. In thepast, inspite of consistent efforts to identify more andmore varieties only limited number of rice varietiesdominated the market. Improvement of rice crop withreference to quality traits has also been limited to onlyfew accessions. Therefore, present study has beenaimed at widening the genetic base by evaluating 782aromatic rice accessions for above mentioned threeimportant physio-chemical attributes determining qualityof rice.

MATERIAL AND METHODSThe experimental material, consisting of 782 accessionsbelonging to different geographic areas i.e., India,Pakistan, Indonesia, Philippines, China, Vietnam,Thailand and Iran, (provided by the Directorate of RiceResearch, Indian Council of Agricultural Research,Hyderabad), was sown during kharif season of the year1999, in two replications. Seeds from 5 randomlyselected plants were collected for analyzing differentphysico-chemical characteristics. The panicles werethreshed by using a hand thresher. Grain samples weredehulled (Satake Rice Machine, TOKYO) and passedthrough “Satake Rice White Machine” (TOKYO) forthree minutes to obtain uniformly polished kernels.

Standard analytical methods were used forestimating amylose content (Juliano, 1971). Differentaccessions were classified according to the followingstandards:

Grain type Range of Type of Rice-amylose cooked water(%) rice ratio

Waxy 0-8 Moist, sticky, 1:1.3glossy

Non-waxyLow amylose content 8-20 Sticky, soft 1:1.7Intermediate amylose 20-25 Dry, flaky, 1:1.9content softHigh amylose content 25-32 Cook dry, flaky,

hard 1:2.1

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Table 1. List of the stocks with desirable amylose content (20-25%), gelatinization temperature (4-5) and gel consistency(40-60mm)

Amylose content (20-25%)Ayepyaung-S2Azucena-S1Azucena-S2Azucena-S3Azucena-S4BalugyunBarah-S1BashmatiBasmati 1-S4Basmati 1-S7Basmati 1-S8Basmati 1-S9Basmati 1a-S2Basmati 1a-S3Basmati 1a-S5Basmati 1a-S6Basmati 1a-S7Basmati 1a-S8Basmati 1a-S11Basmati 14-10-S1Basmati 43a-S2Basmati 43a-S3Basmati 43a-S4Basmati 43a-S5Basmati 43a-S6Basmati 93-S2Basmati 93-S4Basmati 93a-S2Basmati 93a-S3Basmati 93(b)-S2Basmati 93(b)-S3Basmati 93(b)-S4Basmati 107-S2Basmati 113-S10Basmati 113-S2Basmati 113-S5Basmati 113-S8Basmati 113-S9Basmati 122-S2Basmati 122-S3Basmati 124-10-S1Basmati 124-10-S2Basmati 124-10-S3Basmati 134a-S1Basmati 134b-S5Basmati 134b-S6Basmati 134b-S8Basmati 134b-S9Basmati 138-S2Basmati 140-S1Basmati 140-S2Basmati 140-S3Basmati 213-S2Basmati 213-S4Basmati 242 S4

Basmati 334-S2Basmati 334-S3Basmati 370-S1Basmati 370-S2Basmati 370-S3Basmati 370-S4Basmati 370-S5Basmati 370-S6Basmati 370-S8Basmati 370-S9Basmati 370-S10Basmati 370-S11Basmati 370-S12Basmati 370-S14Basmati 370-S15Basmati 370-S16Basmati 370-S18Basmati 370-S19Basmati 370-S20Basmati 370-S21Basmati 370-S22Basmati 370-S23Basmati 370-S24Basmati 370-S26Basmati 372-S3Basmati 372-S5Basmati 372a-S2Basmati 372a-S3Basmati 372a-S4Basmati 372a-S5Basmati 372a-S6Basmati 372a-S7Basmati 372a-S9Basmati 375-S1Basmati 375-S2Basmati 375-S3Basmati 375-S5Basmati 375-S6Basmati 376-S3Basmati 377-S1Basmati 377-S2Basmati 397-S6Basmati 406-S1Basmati 427-S3Basmati 502-S3Basmati 502-S4Basmati c621-S3Basmati c621-S4Basmati c622-S11Basmati 670-S2Basmati 802-S1Basmati 802-S4Basmati 802-S5Basmati 802-S6Basmati 802-S7Basmati 5836-S2

Basmati 5854Basmati 5875-S3Basmati 5875-S5Basmati 6311aBasmati 6311bBasmati kamonBasmati nahan 381-S4Basmati nahan 381-S6Basmati nahan 381-S7Basmati norat 439-S2Basmati surkh 112-S2Basmati surkh 161-S1Basmati surkh 161-S2Basmati surkh 161-S3Basmati surkh 161-S5Basmati surkh 89-15-S8Basmati surkh 89-15-S9Basmati t-3-S2Basmati t-3-S4Basmati-S4Basmati-S5Begami t-1-S2Bindli semi dwarf mutant-S2BK-805-9-S1Boga chakura-S1Borhail-S1Borhail-S2Chok jye bi chalChinni sakkarChinnowDehradun basmati-S1Dehradun basmati-S3Dehradun local-S1Dehradun local-S3Dehradun local-S4Della-S3Dem sufaidDinarado-S1Dm-24-(a)Du thom thai binh hai phong-S1Early basmati ranbir-S1Early basmati ranbir-S2Early basmati ranbir-S6Early basmati ranbir-S9FN-64Ghanal-S1Ghanal-S2GharisGuinata-S1Guinata-S2Guinata-S3Haryani t-27Hasan seraiHawm dengHBC-45aHBC-45b

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HBC-46HBC-98HBC-135HKR-236IET12017Jai jaiJeera sail-S2Kalijira -8-1-S1Kalijira 44-S1Kalijira 286Kali muk-(a)Kamoh basmati 392Karnal local-S1Karnal local-S2Karnal local-S4Karnal local-S5KCN80152Khas khandariKinandangpula-S5Kinandangpula-S7Ku-79-1-S2Lakho kuwarLal chadduLeungHawmMajor djamban-S3Major djamban-S4Major djamban-S5

Mikhudels-S2Milagrasa-S2Milfor-6Milfor-6-2-S2Milfor-6-2-S3Milfor-c MTU6024-S1MTU6024-S2MulaiMultani-S1Multani-S2Multani-S3Muskh bodjiMuskhon 41-S4N-10-S1 N-10-S2N-12N-501N-541N-566N-640N-701-S2N-702N-723N-750N-785Nahang nuanNK-4c-S1Padan wangi-S1Padi bewang-S1

Pakistan basmati-S2Pakistan basmati-S4Pak finePalawan-S4Pedi empet bulan-2-S1Penjula manisPusa 44-33-S2Raj sail-S7Ram jiwan-(b)RPU-41-62S-1732-S4S-1733-S1Sakoi bhanu boraSam chakuraSams panozSeratus melamSifarasiSi gupal-(a)Sonsal-S2T-3-S2T-3-S3T-3-S4T-9 TCM-1TD-52-S1TellahansaTilakchandanXiang geng deo-S1Xiang geng deo-S3

Gelatinization temperature (4-5)Basmati 93a-S2Basmati 93a-S3Basmati 107-S1Basmati 113-S5Basmati 122-S2Basmati 122-S3Basmati 140-S1Basmati 140-S2Basmati 140-S3Basmati 213-S2Basmati 213-S4Basmati 213-S6Basmati 242-S1Basmati 334-S3Basmati 370-S1Basmati 370-S2Basmati 370-S18Basmati 370-S19Basmati 370-S20Basmati 370-S21Basmati 370-S22Basmati 372a-S5Basmati 375-S2Basmati 376-S3Basmati 376-S4Basmati 385-S3Basmati 397-S5Basmati 397-S6Basmati 405-S1

Basmati 410-S2Basmati 427-S2Basmati 427-S3Basmati 433-S1Basmati 502-S2Basmati c621-S2Basmati c621-S4Basmati c622-S3Basmati c622-S4Basmati c622-S5Basmati c622-S6Basmati c622-S7Basmati c622-S8Basmati c622-S12Basmati c622-S13Basmati c622-S14Basmati 802-S2Basmati 5836-S1Basmati 5836-S5Basmati 5836-S9Basmati 5836-S10Basmati 5853cBasmati 5875-S1Basmati 5875-S5Basmati 5875-S7Basmati 5888-S1Basmati 6129-S3Basmati 6131-S2Basmati 6311aBasmati 6311b

Basmati 6311-S2Basmati 6313-S1Basmati bahar-S2Basmati kamanBasmati kota-S1Basmati mehtrah-S4Basmati nahan 381-S1Basmati nahan 381-S3Basmati nahan 381-S5Basmati nahan 381-S6Basmati nahan 381-S7Basmati noratBasmati norat 439-S1Basmati norat 439-S2Basmati norat 439-S3Basmati norat 439-S4Basmati pardar S2Basmati sathi-S1Basmati sufaid 100-S4Basmati sufaid 106-S1Basmati surkh-S1Basmati surkh 89-15-S6Basmati surkh-89-15-S3Basmati surkh-89-15-S5Basmati surkh 161-S1Basmati surkh 161-S7Basmati t-3-576-S2Basmati t-370Basmati t-3-S1Basmati t-3-S2

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MTU-6024-S1MTU-6024-S2Multani-S1Multani-S2Multani-S3Muskh bodjiN-138-5N-140-6N-640N-723Nim ptb-21Nk-4c-S1Nk-4c-S2Nk-4c-S3Pak basmati-S2Pak basmati-S3Pak basmati-S5Pak fine

Palawan-S1Pusa 615 R 10Raj sail-S3Raj sail-S6Raj sail-S7Ram jiwan-(b)Ram shri-S3Ram tulsiRPU-41-62Sam chakuraSathi basmati-S1Sathi basmati-S2Sathi-3436-S1Sathi-3436-S2Short straw-S1Si gupal-(a)Sita sail-S1Sita sail-S2

T-3-S2T-3-S3T-3-S4T-9Taipei-309-S1Taipei-309-S2TCM-1TCM-3TD-52-S1TD-52-S2TellahansaTilakchandanUK-4c-aUPRH-500Zinya-31-S1Zinya-31-S2Zinya-31-S4.

Gel consistency (40-60mm)1803-NR-541-16Azucena-S3Basmati-S3Basmati 1-S8Basmati 1-S11Basmati 106-12-S2Basmati 113-S9Basmati 134b-S1Basmati 134b-S11Basmati 134b-S4

Basmati 134b-S5Basmati 134b-S7Basmati 134b-S9Basmati 136-S2Basmati 138-S4Basmati 138-S5Basmati 213-S3Basmati 370-S1Basmati 370-S3Basmati 370-S5Basmati 370-S8

Basmati 370-S9Basmati 370-S11Basmati 370-S18Basmati 370-S19Basmati 372a-S1Basmati 372a-S2Basmati 372a-S4Basmati 406-S1Basmati 406-S2Basmati 410-S3Basmati c621-S1

Basmati t-3-S3Basmati t-3-S4Basmati Tall-S2Babelatic putechBadshawbhogBarah-S2Begami-2-8-S2Begami 40-S1Begami 40-S2Begami 40b-S1Begami T-1-S2Begami T-1-S3Bhudawal Bindli-S1Bindli semi dwarf mutant-S2Boga chakura-S2BongcayBPT-5204 285bC4-63-S3C4-63-S5Chok jye bi chalChinnowD-66-S1Dawag basmatiDehradun basmati-S2Dehradun basmati-S3Dehradun local-S1Dehradun local-S2Dehradun local-S3Dem sufaid

Dinarado-S1Dinarado-S2Domsiah-S2Domsiah-S4Double dwarfDouble dwarf-1Du thom thai binh hai phong-S1Du thom thai binh hai phong-S2Early basmati ranbir-S3Ghanal-S1Ghanal-S2Ghanal-S3Guinata-S1Guinata-S2HansrajHansraj-bHBC-135HBC-34aHBC-45aHBC-45bHBC-46HBC-98HKR-125HKR-241Hsiang nha-1Hsiang nha-1aHsiang mi hsiang ma tsan-aHsiang mi hsiang ma tsan -bIET 8585

Ilokhi bora IR 841-85-S2Jai jaiKarnal local-S2Karnal local-S3Karnal local-S4Karnal local-S5Khas khandariKinandangpula-S7Kinandangpula-S8Ku-79-1-S1Kunsan-woo-shan-GanLang kayamLcvhpLeung hawmLua nhe-S1Lua nhe-S2Lua nhe da-bLua nhe Den-S1Major djamban-S3Major djamban-S4Mikhudels-S1Mikhudels-S2Milagrasa-S4Milfor-cMilfor-6Milfor-6-2-S3Milpal-17MTU-4407

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Basmati c622-S2Basmati c622-S13Basmati 670-S2Basmati 5875-S4Basmati 6113-S4Basmati 6113-S7Basmati 6129-S2Basmati 6129-S3Basmati 6129-S4Basmati 6129-S6Basmati 6129-S7Basmati 6129-S8Basmati 6131-S1Basmati 6131-S2Basmati 6311aBasmati 6311bBasmati 6311-S2Basmati mehtrah-S1

Basmati surkh 112-S1Basmati surkh 112-S2Basmati surkh 161-S2Basmati surkh 161-S4Basmati surkh 161-S7Basmati t-3-S3Early basmati ranbir-S4Early basmati ranbir-S7IR 841-85-S1Jeera sail-S2MTU11Muskhon 41-S1Muskhon 41-S4N-10-S3N-508N-509N-533-S1N-533-S2

N-791Nk-4c-S3Penjula manisPGBRaj sail-S1Ram tulsiRani kajalRikuta norin 20-(a)Rodljolele-S1Sathi 3436-S1Short straw-S1Short straw-S2SifarasiSitabo taboTCM-2Tom duang hai duangUPRH-500Xiang geng deo-S1

Gelling temperature is the measure of cooking easeand is indexed by alkali digestibility test (Little etal.1958). According to this method gelatinizationtemperature is determined by the extent of alkalispreading score of the individual milled seed soaked in1.7% KOH solution for 23 hours at 30° C using a 1-7scale. A high rating (6-7) indicates more disintegrationand this is classified under low gelatinizationtemperature, intermediate rating (3-5) indicates mediumdisintegration and classified as intermediategelatinization temperature while grains with highgelatinization temperature remain unaffected.

Gel consistency was determined by the methodgiven by Cagampang et al (1973). However, in thepresent study test tubes of 15 mm x 150 mm (diameterx length) were used, rather than 10 mm x 110 mm usedfor this method. Varieties with gel consistency >60 mm,between 40-60 mm, and <40 mm were considered soft,medium and hard gel accessions, respectively.

RESULTS AND DISCUSSIONFor amylose content, 768 accessions were tested.Overall range of amylose content for differentaccessions ranged from 10.7% to 36.2% which indicatelarge variation in germplasm for amylose content(CD=1.21). Basmati 5836 had maximum amylosecontent of 36.2%, while Khao Dongai had minimumamylose content ie.10.7%. Twenty-four accessionsshowed amylose content between 10.0% to 20.0%, twohundered fifty two had intermediate amylose contents(20.1% to 25.0%) listed in Table 1 and the remaining

had high amylose content (above 25.0%). Most of thehigh amylose content accessions were of Basmati typeand fell in the range of 30.0% to 36.2%.

Gelatinization temperature or digestion valueranged from 1 to 7. Out of the 782 accessions, 300accessions were having high gelatinization temperature,232 had intermediate gelatinization temperature(Table 1) and the remaining were having lowgelatinization temperature.

Gel consistency values ranged from 11 mm to133 mm for different accessions indicating significantvariation for this trait among the germplasm evaluated.Total 769 accessions were evaluated for gel consistency,out of which 642, 86 and 39 showed soft, medium andhard consistency, respectively. The accessions havingdesirable gel consistency are listed in Table 1. Ricewith soft to medium gel consistency is preferred bymost of the rice consumers (Tang et al., 1989, Siddiq1992). Two accessions namely Azucena E andDehradun Basmati showed hard gel consistency (11.0mm) where as Sonsal exhibited soft gel consistencywith value of 133 mm.

Five donors namely Basmati 370-S1, Basmati370-S18, Basmati 370-S19, Basmati 6311-(a) andBasmati 6311-(b) possessed the desirable range of allthe three quality characteristics. Out of these five, threewere selections from Basmati 370 and two wereselections from Basmati 6311. Present study indicatedthat large variability in germplasm collection for thetraits such as amylose content, gelatinizationtemperature and gel consistency trait. This variability

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can be used for the improvement of rice crop in Indiafor quality characteristics.

REFFERENCESCagampang GB, Perez CM, and Juliano BO 1973. A gel

consistency test for eating quality of rice. J Sci foodand Agri.24 (1): 589-94

Juliano BO 1971. A simplified assay for milled rice amylose.Cereal Sci. Today 16(10): 334-340

Khush GS 2000. Taxonomy and origin of rice. p 5-13, RKSingh, US Singh and GS Khush (eds.) Aromatic Rices,Oxford & IBH Publishing Co. Pvt. Ltd. New Delhi,India.

Little RR, Hilder GB and Dawson EH 1958. Differential effectof dilute alkali on 25 varieties of milled white rice.Cereal Chem.35 (2): 111-126

Siddiq EA 1992. Rice production strategy for the 21 century.Third Dr. K. Ramiah Memorial lectures held on 26August 1992, at the Orissa University of Agricultureand technology, Bhubaneshwar.

Tang SX, Khush GS, and Juliano BO 1989. Diallel analysisof gel consistency in rices (Oryza sativa L.). J Societyfor Advancement of Breeding Researches in Asia andOceania.21: 135-42

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