Main content area

Grain and Cooking Quality Characteristics of BB Pyramided Genotypes Derived from Cross Between CSR-30 and Pusa Basmati-1460

Baliyan, Nikita, Kaur, Parampreet, Dhillon, S., Boora, K. S.
Proceedings of the National Academy of Sciences, India, Section B: biological sciences 2019 v.89 no.2 pp. 679-684
amylose, cooking, cooking quality, gelatinization temperature, genes, genotype, grain quality, leaf blight, odors, parents, rice, seeds
Grain and cooking quality traits are extremely important for Basmati rice in view of its culinary characteristics. A total of twenty-five bacterial leaf blight (BB) resistant genes (xa13 and Xa21) pyramided BC₁F₁ genotypes from a cross between CSR-30 and Pusa Basmati-1460 with high yield were evaluated for grain and cooking quality traits. Quality parameters measured were, kernel dimensions before and after cooking, aroma, alkali spread value (ASV) and amylose content. Based on agronomic evaluation, BB reaction and percentage recovery of recurrent parent genome (RPG), BC₁F₁ genotypes P–C-70, P–C123, P–C-142 and P–C-149 were found promising and were stringently evaluated for quality. Elongation ratio for CSR-30 was recorded 1.93. Elongation ratio among pyramided BC₁F₁ genotypes varied between 1.34 (P–C-142) to 1.91 (P–C-149). The amylose percent for CSR-30 was found 23.3% (intermediate amylose content). The percent amylose for the pyramided genotypes varied from 20.7 to 30.2%. All the pyramided genotypes except P–C-4, P–C-19 and P–C-13 showed an ASV of 4 or 6 corresponding to gelatinization temperature (GT). The ASV for CSR-30 was scored 4. All the pyramided BC₁F₁ genotypes exhibited strong aroma similar to the parents. It was found that the two-gene pyramided BC₁F₁ genotypes had CSR-30 like characteristics and their grain quality traits were either superior or at par with CSR-30.