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Abstract

This study aims to investigate the diversity of agro-morphological, physio-chemical, cooking and textural characteristics in twenty-one rice varieties/ advanced lines with four international reference material named PI 388273, PI 389864, PI 636803 and PI 317519, cultivated at the Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, Pakistan. The findings demonstrated significant variation (p≤05) among the various quantitative and qualitative traits. The results showed highly significant agronomic diversity among the genotypes. The amylose content was ranged between 1.2-30.5% among the genotypes. The highest amylose were recorded in reference material PI.317519 (30.5%) followed by EF52xELD.B (33/4) (29.8%), Noor Basmati (25.3%) and Kisan Basmati (24.2%) which is desirable for diabetic patients due to their low value of glycemic index. Cultivar PS-2 grains were extra-long, slender, scented with high alkali digestion value (6) and high gelatinization temperature and had the highest kernel length 4.5-6.5 mm before and after cooking. DM 1-30-20 grains were short-bold, scented with low alkali digestion value (2) and low gelatinization temperature with 2 chalkiness grade along with very low amylose (5%) content and had the lowest kernel length 1.03-1.23 mm. In cooking analysis all rice genotypes showed water uptake ratio range 4.6-7.3 which indicative of good value of cooking. Principal component analysis exhibited that 94 % variation among quality and yield related traits was contributed by first two PCs. Cultivar CP-1 was observed quite distinct as compared to rest of the genotypes. This finding provides that genotypes which have been ranked high in respective grain quality and nutritive attributes can be employed in future rice cross breeding program to enhance the improvement of the traits of interest

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