Evaluation and correlation studies of grain quality traits of parental and three-gene positive BC3F3 genotypes (HKR-47 x IRBB-60)

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Evaluation and correlation studies of grain quality traits of parental and three-gene positive BC3F3 genotypes (HKR-47 x IRBB-60)

Kirti Mehta*, Nikita Baliyan, Rahul Kumar Meena and Shikha Yashveer
Department of Molecular Biology, Biotechnology and Bioinformatics, College of Basic Science and Humanities, CCS HAU, Hisar-125004
Keywords: Amylose, amylopectin, rice, alkali spreading value, gelatinization temperature

https://doi.org/10.37273/chesci.cs2051013 • PDF

Abstract

This study was carried out in the molecular biology laboratory of the CCS HAU in Hisar to determine the grain quality traits of parental and three-gene positive BC3F3 genotypes (derived from the cross HKR-47 x IRBB-60) grown in fields of Kaul and in the net house at CCS HAU, Hisar. The major carbohydrate of rice is starch. Rice can be classified into three different types: long-grain, medium-grain and short-grain rice based upon their length as compared to their width. The hardiness and stickiness of cooked rice is important for eating quality and consumer acceptance. Amylose and amylopectin contents of rice are very important parameters in determining texture and eating quality of rice. Cooking quality of rice mainly depends on amylose content (AC) and gelatinization temperature (GT). Amylose determination was done using colorimetric assay and GT was measured with alkali spreading value (ASV). Long grain rice was found to have high amylose and low amylopectin content as compared to medium and short-grain rice. Also, the study indicated stickiness negatively correlated with amylose content and hardness, i.e., high-amylose rice is harder and less sticky.

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