Genotypic Variation and Relationships between Quality Traits and Trace Elements in Traditional and Improved Rice (Oryza sativa L.) Genotypes

Collection of Oryza sativa L. total more than 7.0 thousand samples was formed in the All-Russian Rice Research Institute. Based on the complex of biological, biochemical and technological traits, a comparative evaluation of 112 rice samples of Indica and Japonica subspecies from remote regions of world rice growing in the conditions of southern Russia was carried out. The paired correlations between the traits are determined. Genotypic variation of amylose content was in the range of 16.8 - 31.4%, protein - 7.2 - 11.2%. Promising genotypes that combine high levels of protein and amylose for quality breeding have been identified.

Download Full-text

Gene action and combining ability studies for protein content and grain quality traits in rice (Oryza sativa L.)

Electronic Journal of Plant Breeding ◽

10.5958/0975-928x.2019.00007.3 ◽

2019 ◽

Vol 10 (1) ◽

pp. 58

Author(s):

M. Asvin Kirubha ◽

R. P. Gnanamalar ◽

K. Thangaraj ◽

A. Kavitha Pushpam ◽

A. R. Priyanka

Keyword(s):

Oryza Sativa ◽

Protein Content ◽

Combining Ability ◽

Grain Quality ◽

Gene Action ◽

Oryza Sativa L ◽

Quality Traits

Download Full-text

Generation mean analysis for yield and quality traits in F2 and F3 generation of rice (Oryza sativa L.)

Electronic Journal of Plant Breeding ◽

10.5958/0975-928x.2016.00063.6 ◽

2016 ◽

Vol 7 (3) ◽

pp. 491

Author(s):

K. Subbulakshmi ◽

N. Shunmugavalli ◽

A. Muthuswamy

Keyword(s):

Oryza Sativa ◽

Oryza Sativa L ◽

Quality Traits ◽

Generation Mean Analysis ◽

Yield And Quality

Download Full-text

GENETIC EVALUATION OF RICE (Oryza sativa. L) GENOTYPES FOR YIELD AND NUTRITIONAL QUALITY TRAITS

Journal of Experimental Biology and Agricultural Sciences ◽

10.18006/2019.7(2).117.127 ◽

2019 ◽

Vol 7 (2) ◽

pp. 117-127

Author(s):

M. S. Umar Farooq ◽

◽

J. R. Diwan ◽

K. Mahantashivayogayya ◽

Vikas V. Kulkarni ◽

...

Keyword(s):

Oryza Sativa ◽

Nutritional Quality ◽

Oryza Sativa L ◽

Genetic Evaluation ◽

Quality Traits

Download Full-text

Genetic main effect and genotype×environment interaction for cooking quality traits in a diallel set of Indica rice (Oryza sativa L.) varieties

Crop and Pasture Science ◽

10.1071/cp09309 ◽

2010 ◽

Vol 61 (6) ◽

pp. 475 ◽

Cited By ~ 3

Author(s):

Peyman Sharifi ◽

Hamid Dehghani ◽

Ali Moumeni ◽

Mohammad Moghaddam

Keyword(s):

Oryza Sativa ◽

Field Experiments ◽

Cooking Quality ◽

Oryza Sativa L ◽

Block Design ◽

Environment Interaction ◽

Quality Traits ◽

Narrow Sense ◽

Ge Interaction ◽

Main Effects

Genetic main effects and genotype × environment (GE) interactions were determined for cooking quality traits of rice (Oryza sativa L.) using a complete diallel cross of seven. The field experiments were carried out over 2 years as a randomised complete block design with two replications. Amylose content (AC), gel consistency (GC) and gelatinisation temperature (GT) were affected by both genetic effects and GE interaction. Grain elongation (GEL) was found to be controlled by genetic main effects and general combining ability (GCA) × environment interaction. The high magnitude of GCA variances for all traits indicated that additive effects were more prominent in the determination of these characteristics. Narrow-sense heritabilities for AC, GT, GC and GEL were 61.21, 60.83, 29.98 and 52.29%, respectively. Among the genetic and GE interaction effects, GCA and GCA × environment were the main components for all traits. Relatively large narrow-sense heritabilities for AC, GT and GEL indicated that selection for these traits could be possible. However, due to the significance of genotype × year effects for AC, GT, and GEL genetic materials should be evaluated over several years in breeding programs.

Download Full-text