Grain Quality Considerations in Hybrid Rice
Major determinants of rice grain quality are (1) hull and pericarp color, (2) grain size, shape, weight uniformity and general appearance, (3) milling and head rice recovery, (4) kernel chalkiness, translucency and color, and (5) cooking, eating, and processing characteristics. Some rice grain tissues are of maternal origin and others result from fertilization and union of genetically diverse gametes (Fig. 5.1). Seeds borne on F1 rice hybrids are F2 seeds. These would not show genetic segregation for traits of maternal tissues viz., lemma and palea of the rice hull, seed size and shape, and pericarp color. However, traits of endosperm (viz., endosperm translucency, chalkiness, amylose content, gelatinization temperature, gel consistency, etc.) are bound to show genetic segregation because endosperm is formed by fertilization and union of the 2n gamete of the female parent and the n gamete from the male parent. In this chapter, we discuss the effect of heterozygosity of F1 rice hybrids on their grain quality.
KeywordsAmylose Content Rice Hull Cooking Quality Gelatinization Temperature Eating Quality
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