Interrelationship Among Grain Quality Characteristics in Various Egyptian Rice Cultivars | ||
| Journal of Plant Production | ||
| Article 8, Volume 16, Issue 6, June 2025, Pages 335-340 PDF (471.64 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jpp.2025.385994.1466 | ||
| Authors | ||
| K. M. H. Abdelsalam* ; Germine M. Abou El-Soud | ||
| Rice Technology Training Center (RTTC), Field Crops Research Institute, Agricultural Research Center, Alexandria, Egypt. | ||
| Abstract | ||
| A key goal of rice breeding initiatives is to produce new cultivars that exhibit superior grain quality. This investigation assessed the characteristics of grain quality in four rice varieties and examined their interrelations. Throughout both years of the research, the results highlighted important traits across the various genotypes, revealing substantial differences in all the traits evaluated. Egyptian Yasmin cultivar, aside from its brown rice, milling, and hardness values, declared the superior values for the majority of traits analyzed. However, Giza 177 cultivar generally had the lowest values for the majority of traits measured, except for the broken percentage. The Sakha 101 cultivar, on the other hand, had the best brown rice, milling, and hardness values as well as the lowest broken %. According to this study, many grain quality characteristics in both study seasons exhibited robust and statistically significant relations. The milling process was found to have a negative relationship with amylose, water absorption, elongation, gel consistency, gelatinization temperature, protein, fiber, fat, ash, minerals, and vitamins. In both growing seasons, hardness was negatively correlated with amylose, water absorption, elongation, gel consistency, gelatinization temperature, phosphorus, potassium, vitamin B1, vitamin B2, vitamin B3, vitamin B5, and vitamin B6. While broken rice exhibited a positive correlation with protein, fiber, fat, water absorption, elongation, gel consistency, and gelatinization temperature, phosphorus, potassium, vitamin B1, vitamin B2, vitamin B3, vitamin B5, and vitamin B6. Finally, Yasmin rice cultivar showed better quality features in terms of cooking, and nutritional value. | ||
| Keywords | ||
| rice; quality; cooking quality; nutrition | ||
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