Grain Dimensions And Cooking Quality Of Samba Mahsuri (Rice) EMS Mutants

Rice is an important food crop. The demand for rice quality has been raised, mainly include processing quality, appearance quality, cooking and taste quality, nutritional quality, and aroma (Basmati and aromatic short grain rice). Samba Mahsuri (SM) is a popular mega variety of Southern part of India with good cooking quality. Hence, in this study, grain quality and cooking properties were assessed in 89 promising Ethyl methyl sulphonate (EMS) SM mutants along with wild type were selected (based on yield and morphological data) and screened for grain quality and cooking parameters by standard protocols and compared with wild type SM. Among the Samba Mahsuri and mutants (90) examined for kernel length (KL) and results were ranged from 3.6 to 6.8 mm, kernel breadth (KB) ranged from 1.4 to 2.367 mm, kernel length after cooking (KLAC) ranged from 5.8 to 10.97 mm, kernel breadth after cooking (KBAC) ranged from 2.07 to 3.20 mm, KL/KB ratio before cooking ranged from 2.04 to 3.98, KLAC/KBAC ratio after cooking ranged from 2.35 to 4.84 and elongation ratio (ER) ranged from 1.280 to 1.820. The KL and KLAC were highest in mutant Ti-13 and least in Ti-60. The KLAC/KBAC ratio highest for Ti-15. Highest ER was shown by Ti-38. Although the wild SM grain type was medium slender, SM mutants recorded diverse grain types- short bold, short slender, medium slender, medium bold, long slender and long bold. Amylose content was very low in 14, low in 37, intermediate in 20 and high in 19 mutants. Gelatinization temperature was high in 57, medium in 15 and low in 18. Gel consistency was hard in 52, medium in 24 and soft in 14 mutants. In multiple correlation analysis, KL showed significant positive association with KB, KBAC, KLAC, KL/KB and KLAC/KBAC. While KL noted significant negative association with ER. ASV noted significant negative correlation with amylose content. Among all mutants 19 mutants are showing similar Amylose Content, 56 mutants are noted similar Gelatinization temperature(high) and 23 mutants noted similar Gel Consistency (soft) to Wild type i.e. Samba Mahsuri