Genetic variability and genetic correlation among nutritional and cooking quality traits in bold grain rice

Studies were conducted on 47 bold grain 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. 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 (%); in the nutritional character total soluble sugar content showed high heritability and genetic advance. These characters were predominantly governed by additive gene action. High heritability along with moderate genetic advance was observed in the cooking quality characters gel consistency, cooked rice kernel breadth and cooked rice kernel breadth wise elongation ratio and in the nutritional characters like total soluble protein content and amylose content. Lastly, 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 (dominance and epistasis). The genotypic correlation coefficient was found to be higher than the corresponding phenotypic correlation coefficient. This indicates a strong inherent association among total soluble protein content and other nutritional and cooking quality traits. The highest positive coheritability of cooked kernel breadth was found with cooked kernel breadth wise elongation ratio (87.93%) followed by water absorption (60.25%).