In Egypt, the traditional transplanting method of rice planting is substituted by broadcasting and dibbling recently. This paper studies the effects and the changes occur in different rice varieties due to different methods on grain quality and amino acids of rice. Three Egyptian rice cultivars belonging to japonica, japonica/indica and indica subspecies were investigated for grain quality, protein and amino acid composition under three planting methods, i.e., broadcasting, seedling transplanting and dibbling. A strip plot design with three replications was used; the investigated three rice cultivars occupied the horizontal main plot, while three planting methods were devoted to the vertical main plot. The method of planting did not affect significantly the grain dimension, but it affected significantly the milling characters and the 1,000-grain weight. The highest milling characters and 1,000-grain weight came from transplanting, while the lowest one from the dibbling method. There was no significant difference between transplanting and broadcasting in milling characters and 1,000-grain weight. The chemical and cooking characters of grains showed no significant differences in moisture content and gelatinization temperature characters, while the differences in protein content and elongation were significant among the varieties and planting methods. The interaction between the planting method and rice had significant effect on the protein content. The most important essential amino acids according to the FAO/WHO pattern were not affected significantly by the different methods of planting. This means that the biological value of rice grains is not affected by different methods of planting.
This study was conducted during 2018 and 2019 at the Rice Research and Training Centre farm, Sakha, Kafr el Sheikh, Egypt. Six genotypes of rice, Sakha 101, Giza 178, Irat 170, Wab-56-104, IR65500-127 and IR69853 were half-diallel crossed to estimate the combining ability effect as well as sink and yield potential in rice. Sink capacity (number of spikelets/panicle and 1000-grain weight), source leaf (flag leaf length, flag leaf width and flag leaf area), source-sink association (number of spikelets/panicle to flag leaf area ratio) and traits of yield components (filled grains number/panicle and panicle number) plant and grain yield/plant) were analysed. The results indicated that both general and specific combining ability were highly significant for all the studied characteristics. IR65500-127, Giza 178, and Sakha 101 were identified as good parents, so these parents were suggested for a further recombinant breeding programme. The cross of 3 × 5 was found to be superior for flag leaf width and grain yield, while the cross of 1 × 4 was found to be superior for flag leaf length, flag leaf length/width ratio, chlorophyll content and number of panicles/plant. Advancing these crosses and effected selections in segregating generation would be helpful to develop high yielding varieties. The genetic parameter showed a dominant deviation in one direction was controlled for all characters except flag leaf length. The analysis of the regression line showed that the over-dominance played an important role in the inheritance of gene action for grain yield/plant.
In experiment farm of the Rice Research and Training Center, (RRTC),Sakha, Kafr elsheikh, Egypt, during the period 2013 and 2014 rice growing seasons ,the present investigation was aimed to evaluate some panicle characters of some local and exotic rice cultivars under normal and drought conditions. These cultivars were ,i.e.,
Four rice varieties namely Giza 177, Sakha 105, Sakha 106 and Black rice were evaluated for physical, chemicals and cooking traits. Giza 177 (white rice) and black rice were mixed to three different mixed ratios (25% black rice: 75 % Giza 177), (50% black rice: 50 % Giza 177) and (75% black rice: 25 % Giza 177), were analyzed for chemical, cooking characters and the mixtures were cooked to panel test. Rice cultivars indicated that the highest mean values of grain dimension traits were calculated for Black rice and the lowest one for Sakha 106 cultivar, also no significant difference between Black rice and Giza 177 were observed. No significant was found between the three white rice varieties for milling characters, while the black rice recorded the lowest one. Highly significant differences for cooking quality traits were recorded except in gelatinization temperature. Black rice" variety had the highest value in protein and ash while recorded the lowest values in fat and carbohydrate content .Highly significant differences between the two rice varieties and their mixtures in all the studied characters except in gelatinization temperature and moisture content, Panel test recorded that mix (25% black rice and 75% white rice) was the best and it increase the protein content with a little change in test
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