Grain quality is the prime concern for breeders, traders and consumers. Seventy eight rice genotypes most of them released in different states were analyzed for 15 physieochemical characters. With the exception of hulling percentage and alkali spreading value wide variation was observed for all other thirteen characters. Vellari Kayama recorded shortest kernel length (4.89 mm), test grain weight (14 g) the heaviest being CO 43 (31 g). Remarkable variation was observed in case of water uptake which ranged from 90 ml (Bhalum 1, Himdhan and Himalaya 1) to 315 ml (Rajashree). Amylose content ranged from low (15.57%) in Sudha to high (27.9%) in Swati with a total of fifty genotypes recording intermediate, four low and the remaining twenty four high. Likewise the gel consistency showed all classess-soft, medium and hard with medium being predominant. Twenty six genotypes possess intermediate amylose content and alkali spreading value which is a desirable combination governing the cooking and eating quality features. Utilization of superior genotypes identified for individual or for a combination of traits would help the breeders in quality improvement programme of rice.
Physical, Chemical, Milling, Cooking properties, Rice, Gram quality
