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Plant Science Today (PST)

Research Articles

Early Access

Genetic variability and character association study on cooking quality attributing traits and DUS characters of rice genotypes in Southern Odisha

DOI
https://doi.org/10.14719/pst.9953
Submitted
10 June 2025
Published
19-11-2025
Versions

Abstract

Rice (Oryza sativa L.) is a staple food crop of global importance, with grain quality traits playing a crucial role in consumer preference. Distinctness, Uniformity and Stability (DUS) testing, alongside the evaluation of cooking quality parameters to assess the extent of genetic variability and to determine character association study among cooking attributing traits. So, a study was conducted during the Kharif season (2024-25) at the Post Graduate Research Farm of Centurion University of Technology and Management, Odisha, to evaluate 45 rice genotypes for DUS and cooking quality traits using Randomised Complete Block Design with three replications. Analysis of variances revealed significant variance for kernel length, kernel length after cooking, seed protein content and amylose content. High heritability and high genetic advance as a percentage of the mean (GAM) were noted for all the characters, indicating the presence of additive gene action. Path coefficient analysis revealed that kernel length had the highest positive direct effect on kernel linear elongation ratio, while kernel length after cooking showed a very high negative effect. Positive correlations between kernel linear elongation ratio and seed protein content, amylose content and kernel length affirm their influence. Ketki Joha and Shilkote recorded with maximum kernel breadth and kernel breadth after cooking, respectively. Highest protein content exhibited by Bygon manjira, amylose content raised high for PB1886, kernel linear elongation ratio shown by Nefbi julsi. Kernel length and amylose content emerged as the pivotal, highly heritable traits defining rice cooking quality, offering clear prospects for breeding premium grain quality.

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