Association of nutritional, cooking quality and yield traits in F1 and F2 population of rice (Oryza sativa L.)
DOI:
https://doi.org/10.5958/2582-2683.2022.00039.9Keywords:
Rice, L/B ratio, amylase, protein, zinc and ironAbstract
The magnitude of association between nutritional, cooking quality, yield and its attributing characters in nutrient rich rice genotype crosses studied during Kharif and Rabi seasons grain yield per plant exhibited significant correlations between the number of grains per plant, test weight, kernel length and L/B ratio in both F1 and F2 generations, respectively. The association analysis with cooking and nutritional quality traits indicated existence of a significant positive association between kernel length and volume expansion ratio and also with kernel elongation ratio. The study further confirmed that there is significant correlation between gelatinization temperature and cooking quality traits besides amylase and protein contents. Zinc and iron contents were negatively correlated with cooking quality traits viz., kernel length, volume expansion ratio, kernel elongation ratio and with amylase content. The correlation between zinc and iron content is significantly positive.
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