Variability in Grain Quality Characters of Local Winter (Sali) Rice of Assam, India

The study on rice germplasm showed considerable genetic variation in different quality characters analyzed. The grain length varied from 5.10 to 8.03 mm, grain width from 2.00 to 3.17 mm, cooked grain length from 7.40 to 12.37 mm, cooked grain width from 3.30 to 7.17 mm, grain elongation ratio from 1.29 to 2.02 and grain widening ratio from 1.37 to 3.32. On dry weight basis, moisture contents of genotypes ranged from 8.33 to 10.74 per cent, amylose from 0.05 to 29.6 per cent, starch from 70.37 to 82.83 per cent, GC from 53 to 100.03 mm, GT from 2 to 7, crude fat content from 2.64 to 3.76 per cent, crude protein content 8.10 to 10.32 and lysine content from 2.71 to 3.39 (g/100 g of protein). UPGMA based cluster analysis revealed the existence of two major clusters (A and B) with additional sub clusters within each major cluster in indica rice genotypes under study for grain quality data. The difference between GCV and PCV was less for all characters except GT, which indicate greater correspondence between phenotype and genotype and less environmental influence and greater role of genetic factors on expression of grain quality traits. Based on above results amylose content trait would be highly effective to be used in breeding programmes for improving cooking and eating quality.