Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012.
* Present address: Department of Plant Breeding, Cuu Long Delta Rice Research Institute, Omen, Vietnam.
Grains produced on hybrids and parents were analysed for amylose content, gelatinization temperature, aroma and kernel elongation. To achieve uniformity in the texture of cooked rice and cooking time for hybrids, parents must have intermediate AC and GT with minimum intra-population variation. Both the parents must have optimum level of aroma and kernel elongation after cooking.
Hybrid rice, cooking quality, kernel elongation
