Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal

After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss. The preference, choice, and the economy of rice (Oryza sativa L.) largely depend on its physicochemical and cooking properties, which are found to be superior for landraces than modern varieties. In this study, we assessed and evaluated milled rice of 30 rice landraces on their physicochemical and cooking characteristics which aim to promote the revival of old landraces. Six parameters of physical properties, four parameters of chemical properties, and five parameters of cooking properties were evaluated based on the standard protocols. Significant variations (p<0.05) were found in all the properties that were evaluated. The result showed that the highest milling recovery was found in Indrabeli (75.55%) whereas the lowest was found in Kalo Masino (66.98%) and bulk density ranged from 0.81 g/cm3 to 0.88 g/cm3 showing not much variability. Although most of them were of medium grain type, their 1000 kernel weight varied between 12.62 g and 25.65 g. From the observed chemical properties, Pahelo Anadi (9.73±0.55 mm) showed the highest gel consistency and lowest apparent amylose content (7.23±0.36%). Also, 13% of landraces possessed strong aroma while noble cooking properties were showed by Thakali Lahare Marsi with the highest elongation ratio (2.41±0.05) and by Chiniya with the lowest gruel solid loss (0.033±0.03%) and minimum optimum cooking time (23.45±0.03 min). In the principal component analysis, the first four principal components retained 73.8% of the variance. The first and second principal components were mostly related with the physical and chemical characteristics while the third and fourth principal components were concerned with cooking characters. Superior characters possessed by rice landraces can be further assessed for the breeding programs so that the cultivation of these cherished rice landraces can be enhanced.

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Kualitas Fisik Beras (Oryza sativa L.) Mutan M4 Hasil Iradiasi Sinar Gamma

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v4i1.10247 ◽

2020 ◽

Vol 4 (1) ◽

pp. 32-42

Author(s):

Nanda Funna Ledita ◽

Efendi Efendi ◽

Rita Hayati

Keyword(s):

Oryza Sativa ◽

Gamma Ray ◽

Amylose Content ◽

Oryza Sativa L ◽

Mutant Line ◽

Milled Rice ◽

Physical Quality ◽

Significant Difference ◽

Gamma Ray Irradiation

Abstrak. Beras (Oryza sativa L.) merupakan salah satu tanaman pangan yang berfungsi sebagai tanaman pokok selain gandum dan jagung di Indonesia, dikarenakan mengandung nutrisi yang dibutuhkan tubuh seperti karbohidrat, protein, air dan lemak. Meningkatnya jumlah penduduk maka permintaan terhadap beras semakin meningkat. Permintaan tersebut sangat ditentukan oleh selera konsumen yang dipengaruhi oleh kualitas beras yaitu mutu fisik (ukuran dan bentuk butiran, rendemen dan pengapuran), mutu tanak (kadar amilosa dan suhu gelatinisasi) dan mutu rasa (tekstur dan aroma). Penelitian ini bertujuan untuk mengetahui kualitas beberapa galur padi mutan M4 hasil iradiasi sinar gamma. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Benih, Laboratorium Analisis Pangan dan Hasil Pertanian, Laboratorium Ilmu Nutrisi dan Teknologi Pakan dan Laboratorium Fisiologi Tumbuhan Fakultas Pertanian Universitas Syiah Kuala, serta Laboratorium Departemen Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor, yang berlangsung pada bulan April hingga Juli 2018. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) pola non faktorial dengan 3 ulangan. Perlakuan penelitian ini berupa galur (G) dengan 5 taraf, yaitu i-Snb (G0) kontrol, O-39e (G1), O-57d (G2), O-57e (G3) dan O-88j (G4). Parameter yang diamati yaitu sifat fisik beras (densitas kamba, derajat sosoh, dimensi beras rendemen beras giling, dan warna). Hasil penelitian menunjukkan bahwa galur mutan M4 berpengaruh sangat nyata terhadap kualitas sifat fisik rendemen beras giling dan warna nilai L (kecerahan). Rendemen beras giling terbaik galur O-39e (70,33%) dan warna nilai L (kecerahan) galur O-88j (117,90). Perlakuan terbaik secara kumulatif untuk sifat fisik beras yaitu pada i-Snb.. Physical Quality of Rice (Oryza sativa L. ) M4 Mutant Results of Gamma Ray IrradiationAbstract. Rice (Oryza sativa L.) is one of main food which the function is to be staple food beside wheat and corn in Indonesia because it contains nutrients such as carbohydrates, protein, water, and fat. Towards the increasing populations, the demand of rice is increasing as well. The demand is largerly depends on the consumer taste affected by the quality of rice which are physical quality (size and grain shape, rendemen, and calcification), cooked quality (amylose content and gelatinization temperature) and flavor quality (texture and smell). The purpose of this research was to investigate the quality of rice from several M4 mutant line resulting from gamma ray irradiation. This research was conducted at the Laboratory of Seed Science and Technology and Laboratory of Food and Agricultural Analysis, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, from the month April to July 2018. The design used in this study was based on a non-factorial completely randomize design with 3 replications and continued with the Least Significant Difference Test (LSD) level of 5% on a significant F test results. The results showed that the M4 mutant line had a very significant effect on the quality of physical properties, the yield of milled rice and the best color L (brightness), namely on the O-88j and O-39e line.

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GWAS for Starch-Related Parameters in Japonica Rice (Oryza sativa L.)

Plants ◽

10.3390/plants8080292 ◽

2019 ◽

Vol 8 (8) ◽

pp. 292 ◽

Cited By ~ 6

Author(s):

Chiara Biselli ◽

Andrea Volante ◽

Francesca Desiderio ◽

Alessandro Tondelli ◽

Alberto Gianinetti ◽

...

Keyword(s):

Grain Size ◽

Candidate Genes ◽

Amylose Content ◽

Oryza Sativa L ◽

Rice Grain ◽

Japonica Rice ◽

Cooking Properties ◽

Genome Wide ◽

Apparent Amylose Content ◽

A Genome

Rice quality is mainly related to the following two starch components, apparent amylose content (AAC) and resistant starch (RS). The former affects grain cooking properties, while RS acts as a prebiotic. In the present study, a Genome Wide Association Scan (GWAS) was performed using 115 rice japonica accessions, including tropical and temperate genotypes, with the purpose of expanding the knowledge of the genetic bases affecting RS and AAC. High phenotypic variation was recorded for the two traits, which positively correlated. Moreover, both the parameters correlated with seed length (positive correlation) and seed width (negative correlation). A correlational selection according to human preferences has been hypothesized for the two starch traits and grain size. In addition, human selection has been proposed as the causal agent even for the different phenotypes related to starch and grain size showed by the tropical and temperate japonica accessions utilized in this study. The present GWAS led to the identification of 11 associations for RS on seven chromosomes and five associations for AAC on chromosome 6. Candidate genes and co-positional relationships with quantitative trait loci (QTLs) previously identified as affecting RS and AAC were identified for 6 associations. The candidate genes and the new RS- and/or AAC-associated regions detected provide valuable sources for future functional characterizations and for breeding programs aimed at improving rice grain quality.

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