Donors for quality characteristics in aromatic rice

Germplasm collection of 782 accessions of aromatic rices were evaluated for three quality characteristics that determine cooking quality. The amylose content in these accessions ranged from 10.7% to 36.2%, gelatinization temperature or digestion value ranged from 1 to 7 and gel consistency ranged from 11 mm to 133 mm. Desirable amylose content, gelatinization temperature and gel consistency was observed in 259, 233 and 88 accessions, respectively. Accessions, Basmati 370-S1, Basmati 370-S18, Basmati 370-S19, Basmati 6311-(a) and Basmati 6311-(b) were good for all the three quality characteristics.