International Journal of Research in Agronomy

Printed Journal  |  Indexed Journal  |  Refereed Journal  |  Peer Reviewed Journal

P-ISSN: 2618-060X, E-ISSN: 2618-0618   |   Impact Factor: RJIF 5.24
International Journal of Research in Agronomy
2022, Vol. 5, Issue 1, Part A

Physical, Physico-chemical and cooking qualities of major landraces of rice (Oryza sativa L.) found in western Nepal


Suman Bagale, Smirti Shahi and Utsav Pokhrel

To meet the growing demand of rice crops, most of the researchers are focused on producing high yielding varieties without considering the potential grain quality attributes of landraces. So, to excavate the knowledge on grain quality study was carried out with twenty landraces of rice (Oryza sativa) found in Tanahun, Lamjung and Kaski districts of Nepal for the assessment of physical, Physico-chemical and cooking traits on Complete Randomized Design at the research laboratory of Lamjung Campus. All the 20 varieties were examined for physical traits such as hulling, milling percentage, bulk density, 1000 kernel weight and grain dimensions, landraces were found to be significantly different at (P> 0.05). Ekle was found to have the highest bulk density and 1000 kernel weight of (0.90±0.009g/cm3), (26.25±0.41g) respectively. Among the studied landraces 60% of the landraces were found to have high gelatinization and 40% of the landraces were found to have intermediate gelatinization temperature. The longest gel length and elongation ratio were recorded in Tude (85.67±2.33mm) and Tilki (1.55±0.02) respectively. Landraces such as Ekle, Tude, Kalogede are in the verge of being obsolete, yet they are found to be noble in terms of Physico-chemical and cooking traits so these landraces can also be used in modern rice breeding programs.
Pages : 01-06 | 227 Views | 109 Downloads
How to cite this article:
Suman Bagale, Smirti Shahi, Utsav Pokhrel. Physical, Physico-chemical and cooking qualities of major landraces of rice (Oryza sativa L.) found in western Nepal. Int J Res Agron 2022;5(1):01-06. DOI: 10.33545/2618060X.2022.v5.i1a.64