study on genetic variability of quantitative and qualitative traits in aromatic rice

165 Pages·2017·1.6 MB·English

by  Prof. & Head

STUDY ON GENETIC VARIABILITY OF QUANTITATIVE
AND QUALITATIVE TRAITS IN AROMATIC RICE
(Oryza sativa L.)
A
THESIS
SUBMITTED TO THE
ANAND AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE
OF
MASTER OF SCIENCE
(AGRICULTURE)
IN
PLANT BREEDING AND GENETICS
BY
TAVISHA KUMARI
B.Sc. (Agri.)
DEPARTMENT OF AGRICULTURAL BOTANY
B. A. COLLEGE OF AGRICULTURE
ANAND AGRICULTURAL UNIVERSITY
ANAND – 388 110
2005
REGISTRATION NO. : 04-05356-2002
STUDY ON GENETIC VARIABILITY OF QUANTITATIVE AND
QUALITATIVE TRAITS IN AROMATIC RICE (Oryza sativa L.)
Name of student Major Advisor
Tavisha kumari Dr. G.C. Jadeja
Department of Agricultural Botany
B. A. College of Agriculture
Anand Agricultural University
ANAND – 388 110.
ABSTRACT
Rice (Oryza sativa L.) is one of the most important food crops. In aromatic
rice, popularly known as basmati type rice, the information on genetic parameters is
meager. An investigation was undertaken to estimate variability, correlations and
direct and indirect effects of different characters contributing towards grain yield and
kernel length after cooking, by path analysis.
The experiment was conducted at Main Rice Research Station, Anand
Agricultural University, Nawagam, during kharif season of 2004. The experimental
material was divided into two groups, Group-I (ASGON) and Group-II (IVT-ASG).
Group-I comprised 22 genotypes and Group-II consisted of 19 genotypes of aromatic
rice. All 25 characters studied showed significant variation among genotypes in both
the groups, barring panicle length in Group-II.
The morphological characters viz., plant height, grain yield per plant, test
weight, HRR, grain length and grain L/B ratio in Group-I and no. of tillers, grain yield
per plant, test weight, HRR, grain length and L/B ratio in Group-II showed high
genotypic variance as well as high heritability. The pre- and post- cooking quality
traits also exhibited preponderance of genotypic variance in total variance. The
Abstract
magnitude of heritability was also high for agro-morphological, pre- and post-cooking
quality traits in both the groups. The high GCV was observed for grain yield per plant,
test weight and grain L/B ratio for agro-morphological traits in both the groups.
Quality traits viz., kernel length, KER, VER, amylose content and protein content
showed moderate GCV in Group-I. In Group-II, GCV was moderate for kernel length,
kernel L/B ratio, KLAC, KER, water uptake, VER, amylose content and aroma score.
The estimates of genetic advance as per cent of mean were high, coupled with high
heritability, for grain yield/plant, test weight, HRR, grain length, grain L/B ratio,
kernel length, kernel L/B ratio, KER, VER, amylose content, protein content, alkali
spread value and aroma score in both the groups.
The estimates of correlation coefficient revealed that days to 50% flowering,
no. of tillers per plant, test weight and L/B ratio were important agro-morphological
traits for increasing grain yield in both the groups. Head rice recovery was important
processing character, which can be improved simultaneously with hulling and milling
recovery. For pre- and post-cooking quality traits, kernel length showed positive
correlation with kernel L/B ratio, KER, KLAC and aroma score. Amylose content
exhibited positive correlation with alkali spread value in both the groups.
Path analysis revealed that test weight was the main agro-morphological trait
having positive direct effect on grain yield per plant in both the groups. Grain breadth
and grain L/B ratio in Group-I and plant height and no. of tillers/plant in Group-II,
were other agro-morphological traits having positive direct effect on grain yield. Head
rice recovery was important processing trait showing positive direct effect on grain
yield per plant in both the group. Among pre- and post-cooking quality traits, kernel
L/B ratio and aroma score exhibited significant positive direct effect on kernel length
ii
Abstract
after cooking. In general, these agro-morphological, processing and quality traits with
indirect effects through other traits will be helpful in selecting the elite genotypes for
breeding programme.
Based on mean performance the elite genotypes viz., NDR-6241, VPRI-2003-
18 and UPRI-2003-24 for agro-morphological traits; Ketokijoha for processing traits
and UPRI-2003-18 and HUR-AFG-4-1 for quality traits were identified from Group-I.
Similarly, Gopalbhog and Pimpudibasa for agro-morphological traits; Dhusara for
processing traits and NDR-6234 and Chinikamini for quality traits were superior
genotypes in Group-II.
iii
Dr. G.C. Jadeja
Professor and Head
Dept. of Agricultural Botany
B.A. College of Agriculture
Anand Agricultural University
Anand-388 110
C E R T I F I C A T E
This is to certify that the thesis entitled “STUDY ON GENETIC
VARIABILITY OF QUANTITATIVE AND QUALITATIVE TRAITS IN
AROMATIC RICE (Oryza sativa L.)” submitted by TAVISHA KUMARI
in partial fulfillment of the requirements for the award of the degree of
MASTER OF SCIENCE (Agriculture) in PLANT BREEDING AND
GENETICS of the Anand Agricultural University is a record of bonafide
research carried out by her under my guidance and supervision and the thesis
has not previously formed the basis for award of any degree, diploma or other
similar title.
Place : Anand (G.C. JADEJA)
Date : March, 2005 Major Advisor
ACKNOWLEDGEMENT
I grab this opportunity to acknowledge the continued
support and encouragement given by the persons throughout
my research study. This space and my words will not be
adequate to express my indebtedness to them; however, I
thank all who helped directly or indirectly in shaping this study
from the bottom of my heart.
My Major Advisor, Dr. G.C. Jadeja, Prof. and Head, Dept.
of Botany, BACA, AAU conceived and visualized this area of
research and inspired me to work on this. His extensive
support and encouragement made the task easy and effective.
I gratefully recognize his precise direction and vision without
which this research work would not have been possible.
The members of the Advisory Committee, Dr. R.
Bhatnagar, Professor, Dept. of Biochemistry; Dr. S.K. Dixit,
Dept. of Agril. Statistics; Dr. R.S. Fougat, Professor, Dept. of
Botany, BACA, AAU who gave valuable suggestions in
motivating to complete this research work. I owe to them a
great deal and remain thankful.
My gratitude to Dr. A.R. Pathak, Director of Research and
Dean Post-graduate Studies, AAU and Dr. Atul Mehta,
Professor, Rice Research Station, Nawagam is immense for
Acknowledgement
their constant support and logistic arrangement in carrying out
the chemical analysis and interpretation of the results. Dr. J.C.
Patel, Prof. & Head, Dept. of Biochemistry, BACA, AAU allowed
me to work in his department for certain aspect of my
investigation, I am obliged to him for this gesture.
At this occasion, I do remember Dr. J.S. Patel, Associate
Professor and the entire Department of Statistics for their
support and cordial behavior all through the study period.
The technical support and facilities extended by the
faculty and staff of the Rice Research Station, Nawagam makes
me indebted and I feel equally thankful to the faculty and staff
of the Dept. of Botany for the same reason.
I am grateful to my associates who stayed my friends
during the trying days; Bhawani, Hemlata, Shailendra, Vineet,
Lata Bineet and Kuldip I am blessed to have them beside me.
And, it goes without saying the way I feel for my loving
parents, brothers and sisters, my brother-in-law and above all
my husband Braj Bhushan and all of them helped me follow my
dream.
ANAND (TAVISHA KUMARI )
ii
Acknowledgement
DATE : MARCH , 2005
iii
CONTENTS
Chapter Title Page No.
No.
I INTRODUCTION … 1 - 4
II REVIEW OF LITERATURE … 5 - 25
III MATERIALS AN\D METHODS … 26 - 39
IV RESULTS AND DISCUSSION … 40 -121
V SUMMARY AND CONCLUSION … 122 - 128
BIBLIOGRAPHY … i - x
APPENDICES … I
LIST OF TABLES
Table Title Page
No. No.
3.1 List of genotypes studied, Group I : Composition of
a
entries in Aromatic Short Grain Observation Nursery
(ASGON), Kharif, 2004 ... 27
3.1 List of genotypes studied, Group II : Composition of
b
entries in the Initial Varietal Trial-Aromatic Short Grain
(IVT-ASG), Kharif, 2004 ... 28
4.1 Mean performance of 22 genotypes for 25 characters in
a
group-I (ASGON) in Aromatic rice (Oryza sativa L.) … 41
4.1 Analysis of variance for yield and other morphological
b
traits in group-I (ASGON) in Aromatic rice (Oryza
sativa L.) … 43
4.1 Analysis of variance for cooking quality traits Group-I
c
(ASGON) in Aromatic rice (Oryza sativa L.) … 43
4.1d The estimates of genotypes (σˆ2g) and phenotypic (
σˆ2p) variances and other genetic parameters of
different character in aromatic rice in Group-I
(ASGON) in Aromatic rice (Oryza sativa L.)
... 44
4.1 Mean performance of 19 genotypes for 25 characters in
e
group-II (IVT-ASG) in Aromatic rice (Oryza sativa L.) ... 64
4.1 Analysis of variance for yield and other
f
morphological traits in group-II (IVT-ASG) in
Aromatic rice (Oryza sativa L.) ... 66
4.1 Analysis of variance for cooking quality traits Group-II
g
(IVT-ASG) in Aromatic rice (Oryza sativa L.) ... 66
4.1h The estimates of genotypes (σˆ2g) and phenotypic (
σˆ2p) variances and other genetic parameters of
different character in aromatic rice in Group-II (IVT-
ASG) in Aromatic rice (Oryza sativa L.)
... 67