Analysis of the variability and correlations in gora (Group I) and mediwn/lowland (Group
II) rices revealed similar variability patterns in both the groups. However, the correlations
were variable in both groups. A consistent trend of associations for hulling, milling,
head-rice recovery, kernel size and shape were observed in both the groups. Alkali value
and amylose content exhibited differential pattern of association with grain size, shape and
milling characteristics. The cooking quality attributes showed highly variable associations
with physico-chemical properties ofthe rice grain. Nevertheless, the relationships between
water uptake and amylose content, cooked kernel length and kernel elongation, and kernel
size and shape were observed in both the groups. Study indicated to use different selection
criteria for combining cooking quality attributes with physico-chemical characteristics
under upland and lowland situations.
Keywords: Rice, quality traits; correlation, variability.
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906
J. S. CHAUHAN, V. S. CHAUHAN AND S. B. LODH info_circle