Association studies for quality traits in advanced breeding lines of rice (Oryza sativa L.)
Author(s): Bharti Singh and Deepak Gauraha
Abstract: Fifty advanced breeding lines (ABLs) along with five checks were evaluated for quality traits by conducting an experiment during kharif, 2020. Nineteen quality traits data were recorded for performing correlation and path coefficient analysis studies by taking heading head rice recovery % as dependent character. As per correlation studies, head rice recovery % showed highest significant and positive correlation with milling% (0.726) followed by hulling% (0.610), gel consistency (0.404), elongation ratio (0.400), kernel L/B ratio (0.373), cooked rice L/B ratio (0.276) and brown rice L/B ratio (0.273). Highly significant positive correlation and highly significant negative correlation” of gel consistency was noted with alkali spreading value (0.371) and amylose% (-0.858) respectively. Highly significant and positive correlation was obtained between hulling% and milling% (0.715), elongation ratio (0.412), alkali spreading value (0.335) and gel consistency (0.256). As per path studies, brown rice L/B ratio showed highest positive direct effect (2.646) on head rice recovery % followed by cooked rice length (1.648), brown rice breadth (1.408), hulling%, paddy breadth (0.710), kernel breadth (0.378), elongation ratio (0.159) and kernel length (0.148). Rice breadth after cooking showed highest negative direct effect (-3.522) on %, followed by cooked rice L/B ratio (-2.598), brown rice length (-1.496), amylose% (-0.924), gel consistency (-0.543), alkali spreading value (-0.450), kernel L/B ratio (-0.262), paddy length (-0.133), paddy L/B ratio (-0.055) and milling % (-0.025).
