Effect of Elevated Temperature on Quality Parameters of Rice

Rice is very sensitive to temperature. Starch is widely used as a key material for processed foods. Increasing the starch content in food crops is one of the important targets for crop breeding. Climate change is being recognized as a major threat to agricultural productivity. Increased temperature cause major impact on starch and chalkiness grain percentage in rice. The present investigation on starch and chalkiness grain percentage (brown rice) was studied under temperature control chamber with 2°C and 4°C elevated temperature from the ambient throughout the crop season. The result indicated that starch percentage varied from 37.6 (4°C elevated temperature) to 57.9 (ambient temperature) per cent during rabi 2011 -‘12, while it is from 34.3 (4°C elevated temperature) to 54 (ambient temperature) per cent during kharif 2012 and from 31.3 (4°C elevated temperature) to 53.1 (ambient temperature) per cent during rabi 2012 -’13 and significantly higher chalkiness grain percent was noted under 4°C elevated temperature. The reduction was 56 per cent during rabi 2011–12 over the treatment ambient temperature, while it was 67 per cent during kharif 2012 and 62 per cent during rabi 2012-’13.