PJB-2022-552
Phenotypic and Genotypic variation among diverse rice genotypes based on Agro-morphological, Physio-chemical, and cooking attributes.
Jawaria Ishfaq
Abstract
Rice, with 7.4 million tons production, 0.6% share to GDP, and export value of US$ 2 billion, is the 2nd major cereal of Pakistan. Nutritional and physical grain quality of rice determines its commercial value. Type 2 diabetes and obesity is a common disease affecting nearly 420 million people worldwide; caused by a diet high in carbohydrates, including foods like rice or wheat flour. Carbs are quickly digested and absorbed, especially with low Amylose content; cause high blood sugar, weak immune system, blamable of non-communicable diseases. Objective of this study was to assess the physio-chemical, cooking, textural and nutritional status of twenty one rice varieties/advanced lines using USDA international standard lines as reference material (PI 388273, PI 389864, PI 636803, and PI 317519 cultivars grown in NIAB (Nuclear Institute for Agriculture and Biology) Faisalabad, Pakistan to determine their genetic relationships. The various characteristics that were evaluated significantly varied. Different genotypes linked traits can impact various features, such as their higher kernel elongation during cooking, the lowest solids in gruel loss, Oxidant, antioxidants enzymes amount, grain texture quality. This is leading to increasing demand for them commercially. ANOVA, Pearson correlation, principal component analysis, Tukey test, and mean performances were carried out to elucidate the relationship among the above characteristics analyzed in the experimental study. This study will help predict the future cross-breeding program concerning improving the traits of interest. Conservation and sustainable use of genetic resources are essential to meet future agricultural, medicinal, and food security demands. Changing particular rice cultivars to minimize the incidence of predisposing characteristics could lessen the worldwide burden of obesity, insulin resistance, and, by extension, type 2 diabetes.
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