HomeInternational Rice Research Notesvol. 28 no. 1 (2003)

Association between Physicochemical Characters and Cooking Qualities in High-Yielding Rice Varieties of Diverse Origin

T. Vanaja | L. C. Babu

Discipline: Agriculture, Crop Science



We studied the correlation of physicochemical characters of rice grain with cooking qualities in 56 high-yielding genotypes representing different ecogeographical conditions in Bangladesh, China, India, Indonesia, Malaysia, Pakistan, the Philippines, and Sri Lanka. The physicochemical characters are grain length (L), grain breadth (B), L-B ratio of grain, hulling percentage, and milling percentage. The cooking qualities are amylose content, alkali spreading value, water uptake, volume expansion ratio, and kernel elongation ratio. The objective of the study was to establish the relationship between these characters to assess the cooking quality of a variety on the basis of phenotypic characteristics.