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Table 3 Analysis of grain size and cooking quality characters of the parents and four improved lines of ISM

From: DRR Dhan 58, a Seedling Stage Salinity Tolerant NIL of Improved Samba Mahsuri Shows Superior Performance in Multi-location Trials

Samples

KL*

KW*

L/W*

Grain chalkiness

VER*

Water content

KLAC*

ER*

ASV*

AC*

GC*

Grain type

FL478

6.31

2.14

2.94

OC

4.6

210

12.4

1.96

4

26.54

22

MS

ISM

4.45

1.75

2.54

VOC

4.1

195

7.7

1.73

4

23.34

22

MS

RP6287-12

4.76

1.89

2.62

VOC

4.7

205

8.5

1.8

4

26.98

38

MS

RP6287-43

5.45

1.89

2.88

VOC

5.0

155

8.2

1.5

4

24.75

22

MS

RP6287-88

4.72

1.81

2.45

VOC

4.6

200

7.8

1.63

4

24.69

22

MS

RP6287-178

5.65

1.92

2.98

OC

4.7

200

10.6

1.87

4

24.90

23

MB

  1. *KL- Kernel length (mm), KW- Kernel width (mm), length to width ratio, VER-Volume expansion ratio, KLAC- Kernel length after cooking (mm), ER-Elongation ratio, ASV-Alkali Spreading Value, AC-Amylose content (%), GC-Gel consistency (mm), VOC-Very Occasionally Present, OC-Occasionally present, MS- Medium Slender, MB-Medium Bold
  2. All the introgression lines displayed MS grain type and cooking qualities similar to that of ISM, except RP6287-178 which is medium bold