Grain and Cooking Quality Characteristics of BB Pyramided Genotypes Derived from Cross Between CSR-30 and Pusa Basmati-1460
Grain and cooking quality traits are extremely important for Basmati rice in view of its culinary characteristics. A total of twenty-five bacterial leaf blight (BB) resistant genes (xa13 and Xa21) pyramided BC1F1 genotypes from a cross between CSR-30 and Pusa Basmati-1460 with high yield were evaluated for grain and cooking quality traits. Quality parameters measured were, kernel dimensions before and after cooking, aroma, alkali spread value (ASV) and amylose content. Based on agronomic evaluation, BB reaction and percentage recovery of recurrent parent genome (RPG), BC1F1 genotypes P–C-70, P–C123, P–C-142 and P–C-149 were found promising and were stringently evaluated for quality. Elongation ratio for CSR-30 was recorded 1.93. Elongation ratio among pyramided BC1F1 genotypes varied between 1.34 (P–C-142) to 1.91 (P–C-149). The amylose percent for CSR-30 was found 23.3% (intermediate amylose content). The percent amylose for the pyramided genotypes varied from 20.7 to 30.2%. All the pyramided genotypes except P–C-4, P–C-19 and P–C-13 showed an ASV of 4 or 6 corresponding to gelatinization temperature (GT). The ASV for CSR-30 was scored 4. All the pyramided BC1F1 genotypes exhibited strong aroma similar to the parents. It was found that the two-gene pyramided BC1F1 genotypes had CSR-30 like characteristics and their grain quality traits were either superior or at par with CSR-30.
KeywordsBasmati rice Grain and cooking quality Aroma Alkali spread value Amylose content Gelatinization temperature
This work was performed as a part of Ph.D. thesis work by first author. The author thanks Dr. K.S. Boora, Department of Molecular Biology and Biotechnology, College of Basic Sciences, Hisar, India for providing facilities to conduct the research.
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Conflict of interest
The authors declare that they have no conflict of interests to publish this manuscript.
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