Genetic variability of nutritional and cooking quality traits in bold grained rice

The present experiment was conducted on 47 bold grained rice genotypes with two locally recommended high yielding check varieties namely Ranjit and Monohar Sali of Barak Valley, Assam to assess the genetic variability, correlation and coheritability for five nutritional and seven cooking quality characters. In the present investigation, high heritability associated with high genetic advance was found in the cooking quality traits
viz. alkali digestion value, cooked rice kernel length, cooked rice kernel lengthwise elongation ratio and water absorption (%) and in the nutritional character total soluble sugar content. These characters were predominantly governed by additive gene action. High heritability along with moderate genetic advance was observed in the cooking quality characters like gel consistency, cooked rice kernel breadth and in the nutritional characters like total soluble protein content and amylose content. High heritability with low genetic advance was recorded for starch content and amylopectin content. This indicated that these characters were mostly governed by non-additive gene action. There was a strong inherent association among total soluble protein content and other nutritional and cooking quality traits.