Glutinous rice is the most important class, which has been classified in two groups, Bora (glutinous) and Chokuwa (semi-glutinous) based on amylose content. Various strach quality parameters, like, amylose content, geletinization temperature (GC) and gel consistency (GC) were assessed to study the genetic variation in glutinous landrace of Assam. The amylose content ranged from 0.05 per cent in ‘Kmj Bora 57′ to 29.6 per cent in ‘Kmj Bora 25′ with an average value of 5.59 per cent. In the present study 89 genotypes could be classified under waxy (1–2%), 15 under very low amylose (2–9%), 17 under low amylose category (10–20%), 12 under intermediate amylose (20–25%) while 5 under high amylose (25–30%) category. The difference between GCV and PCV values were relatively low for most of the characters under study, indicating less influence of the environment for the characters. There was significant genetic variability for all the quality characters studied variation in the
Glutinous, rice, quality, GCV, PCV
