Characterization of Ahu Rices of Assam for Quality Traits

A study on characterization of Ahu rices of Assam for quality traits showed wide variability with respect to 12 quality traits and grain yield amongst 147 entries. Coefficient of variation was observed highest for alkali digestion value which was followed by grain yield and water uptake number. Observation on physical grain quality and cooking quality attributes revealed that Ahu varieties were mostly of long bold grain type with poor alkali digestion (high gelatinisation temperature) value, low volume expansion, water uptake and kernel elongation. These varieties, thus, differs in quality from the rices normally preferred by consumers. A few varieties, on the other hand, exhibited desirable values for individual quality traits. However, the desirable physical grain quality attributes were observed to be associated with undesirable cooking qualities and vice versa. Kernel elongation exhibited positive and significant association with grain yield. Basantbahar, identified as the best superfine-grained variety had very poor cooking quality, while another variety Betguti 1 having highest kernel elongation and volume expansion exhibited very poor physical grain quality. Breeding effort for breaking these undesirable associations is necessary to improve qualities of Ahu rices of Assam.