Evaluation of Grain Quality Traits in High Altitude Rice Hybrids (Oryza sativa L.)

Rice is the staple cereal crop of many ethnic populations of the world. Usually rice is milled and cooked before consumption. Consumers exhibit a varied preference for rice quality depending on their geographical location, culture and nature of culinary use. Therefore, achieving good grain quality in rice varieties has become extremely important for plant breeders. Rice grain quality is decided by physical traits, amylose, gelatinization temperature, alkali spread value, grain types, chalk and sensory evaluation. In the present study, 34 pollen donors and four CMS lines along with their 10 best heterotic cross combinations were analysed for cooking and other quality attributes. The analysis of variance indicated the presence of sufficient variability for cooking quality. Phenotypic and genotypic coefficient of variability, heritability (broad sense), and genetic advance was estimated. It was observed that gel consistency showed highest PCV, GCV, heritability and genetic advance. There is a considerable scope for selection of heterotic rice hybrids with desirable quality.