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