Studies on the amylose content and gelatinisation temperature in certain local cultivars and induced grain shape mutants in rice
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Summary
Ninety local cultivars and 124 induced grain shape mutants were screened for their amylose content and gelatinisation temperature as indexed by the alkali disintegration patterns. The amylose content was high in most of the local cultivars and ranged from 19.2 to 32.0% and from 12.3 to 33.2% in the mutants. Wide variation was also observed for the alkali disintegration values and most of the varieties had low alkali values. A positive but low correlation between alkali values and amylose content and a negative correlation between alkali values and protein content was observed. The preliminary studies suggest that the amylose content at different milling levels increased with an increase in the level of milling. Some of the local cultivars and induced mutants were found to be superior with high amylose and high gelatinisation temperature and could be utilized in breeding programmes directed towards improving the cooking quality of high yielding varieties.
Index words
Oryza sativa rice amylose content induced mutantPreview
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