Background: For commercial exploitation of rice hybrids, superior grain and cooking qualities are prerequisites. The current study evaluates thirty eight rice hybrids in terms of important grain and cooking quality parameters.
Materials and Methods: Performances associated with grain quality parameters like Hulling%, Milling%, Head rice recovery%, Kernel length, Kernel Breadth and L/B ratio were recorded. In case of cooking qualities, characters like Amylose content, Gel consistency, Alkali spreading value, Gelatinization temperature, Elongation ratio and water uptake were estimated. The data obtained from the quality performances were also compared with consumer preferences reported by earlier authors.
Results and Discussions: As per earlier reports, rice millers prefer 80 % Hulling, 70% milling and 65% head rice recovery. From the consumer’s perspective long slender kernel, intermediate amylose, soft gel and intermediate gelatinization temperature are prerequisites. In the current investigation the hybrids like ADTRH1, GK5003 and Suruchi exhibited superior performances for all the grain qualities but lacked in one or more cooking quality parameters. On the contrary, hybrids like IR58025A x IR10198R, IR79156A x IR40750R, Sahyadri4, PSD 3 and PusaRH-10 exhibited superior cooking quality traits but lacked in one or more grain quality parameters. The hybrid IR80559A x IR6876-1 was the best performer fulfilling the criteria for most of the grain and cooking quality traits. A Correlation coefficient analysis was performed and significant correlations among the quality traits were elucidated. The analysis revealed that hulling (%) and head rice recovery (%) were significantly correlated with milling (%). Similarly Amylose content was negatively correlated with gel consistency.
Conclusions: The hybrids showing superior grain and cooking qualities can be recommended for commercial production. The vital correlations can be used as tools for selection in terms of grain and cooking qualities.
Hybrid rice, Hulling, Milling, Head rice recovery, Amylose content, Gel consistency, Gelatinization temperature, Correlation coefficient analysis