Studies On Quality Status of Indigenous Upland Rice (Oryza Sativa)

One hundred indigenous upland rice (Oryza sativa L.) germplasm collections grown in randomized block design with three replications were studied for their physical and thermochemical quality traits. The study revealed a relatively greater genetic variability for phosphorus and protein content, water uptake and volume expansion, than for other characters. The heritable component of variation was relatively high in volume expansion, test weight, water uptake and L/B ratio. The heritability coupled with genetic advance was high for water uptake, L/B ratio, test weight, and volume expansion. Protein content showed negative correlation with most characters studied, except grain breadth and phosphorus content. Most of the cooking quality traits had positive correlation among themselves but showed significant or nonsignificant negative association with protein. Study of qualitative traits like husk and kernel colour showed a wide range of variability. Interestingly, red kernel types had relatively higher protein content as compared to the white kernel types. A few promising lines have been identified for exploitation in further upland rice breeding programme.