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Evaluation of agronomic and physicochemical characteristics of fine and scented rice varieties






Indian Journal of Agricultural Sciences 48(10): 573-578

Evaluation of agronomic and physicochemical characteristics of fine and scented rice varieties

Sixty-two fine and scented varieties of rice (Oryza sativa Linn.) were evaluated for grain yield, flowering duration, 1000-grain wt, linear elongation during cooking and other physico-chemical characteristics. 'Seetabhog', 'Badshabhog', 'JBS 742' and 'JBS 802' gave higher yield (2000 kg/ha) and greater kernel-elongation ratio than 'Basmati' types. The highest linear elongation of the kernel during cooking was recorded from 'Basmati Kurnool' but the highest elongation ratio was exhibited by a very-small-grained variety, 'Seetasail'. More linear elongation during cooking was shown not only by long-grained 'Basmati' types but also by short-grained 'NC 314' and 'Kalanamak'. The protein content influenced the linear elongation of rice during cooking.


Accession: 005395998



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