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Paper Details

Study of grain quality of some traditionally cultivated Basmati and Non-Basmati aromatic rices under organic field conditions


Journal Title:International Journal of Agricultural Sciences

Cultivation and selection by farmers for centuries under varied growing conditions has resulted in a myriad of rice varieties. Rice varieties differ from each other in growth duration, photoperiod sensitivity, grain size, shape and colour, and endosperm properties. India possesses an immense wealth of Basmati and non Basmati aromatic rice varieties and land races exhibiting a wide variability in their grain quality and cooking characteristics. Among all scented rices aroma is considered as most important quality parameter of high quality rice. The major aromatic compound responsible for aroma is considered is 2-acetyl-1- pyrroline, which is degraded by excessive nitrogenous fertilizers. To avoid degradation of 2-acetyl-1- pyrroline and ultimately aroma organic field conditions are preferred.In present study 35 varieties/lines of Basmati and Non-Basmati aromatic rices were evaluated for their physical and quality characteristics. Among all quality characteristics aroma is considered as most important quality parameter of high quality rice. In present study aroma ranged from very low to strong. Only one variety i.e Kalanamak 3120 show very low aroma. Strong aroma was reported for 11 varieties and remaining 19 varieties showed moderate aroma. The gelatinizing temperature ranged from low to high intermediate category. This was indirectly decided by alkali digestion score which ranged from 7.0 (Kalanamak 3216 and Kalanamak 3319) to 1.75 (Basmati 107). Cooked kernel length was recorded 13.65 mm (Hansraj 3072-2) to 8.40 mm (Kalanamak 3319), while cooked kernel breadth ranged between 2.9 mm ( Bindli 3255) to 2.0 mm (Basmati 136, Kalanamak 3121). Elongation ratio was recorded from 2.30 (Kalanamak 3215) to 1.75 (Kalanamak 3319). Most of the parameters of these varieties/lines were compared to premium Dehradun basmati 3020. Based on this study it was revealed that besides Basmati rice other non Basmati aromatic rice varieties should also promoted by scientists and adopted by more and more farmers and traders so the consumers can get better aromatic rice at lower cost and simultaneously we can maintain our traditional non basmati aromatic rice germ plasm