Studies on Grain Yield, Physico-Chemical and Cooking Characters of Elite Rice Varieties (Oryza sativa L.) in Eastern India

Abstract

Forty one rice varieties of different ecologies are evaluated at Central Rice Research Institute, Cuttack to find out varieties having better quality characters and yield. It is revealed that hulling percentage is very good in all the genotypes and ranged from 71.0 (Vanaprava) to 81.0 (Ajay). The milling recovery varied from 62.0 (Vanaprava) to 76.0 (Radhi). The HRR% varied from 43.5 (Kalyani-2) to 68.0 (Pooja). The kernel length is highest in Geetanjali (7.54) and lowest in Nuadhusara (3.88). Kernel length after cooking is very important character and varied from 7.9 (Nuakalajeera) to 12.5 (Geetanjali). Elongation ratio is highest in Nuadhusara (2.07) and Nuakalajeera (2.0) and lowest in Chandan (1.44). Volume expansion ratio is highest in Nua kalajeera (5.25), Nuadhusara (5.15) and lowest in Udaya (3.25). Amylose content is intermediate in all the tested genotypes except Heera and Vanaprava and it ranged from 22.1 (Utkalprava) to 26.1 (Vanaprava). The yield is highest in Rajlaxmi (7100 kg ha–1) followed by Ajay (6400 kg ha–1), Satyakrishna (6300 kg ha–1), Vashadhan (6200 kg ha–1) and lowest in Kalinga-3 (3100 kg ha–1).