Quality evaluation of scented and fine grain rices cultivated in Haryana

Farmers in Haryana are quick in adopting new varieties that give higher returns. Eight commonly cultivated fine grain varieties were evaluated for kernel quality traits. These included six improved and two traditional basmatl varieties as checks. Among kernel quality traits some of Improved varieties possessed higher cooked and uncooked grain length than checks. Pusa 1121 possessed the longest raw as well as cooked grain with highest elongation ratio. These varieties were subjected to various cooking times. The increase in cooking time from 12 minutes to 15 and 18 resulted in increased kernel length in most of the varieties but was highest in Pusa 1121 followed by Pusa Basmati 1 and Taraori Basmati. It also resulted in increase in number of split kernels being highest in Super followed by HKR 93–401 and CSR 30, and least in Taraori Basmati and Pusa 1121. Both the traditional basmatl varieties showed least breadth wise expansion on cooking while all the improved varieties showed higher cooked kernel breadth.