Quality Assessment and Evaluation in Traditional Landraces of Rice (Oryza sativa)

After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss. The preference, choice, and the economy of rice (Oryza sativa L.) largely depend on its physicochemical and cooking properties, which are found to be superior for landraces than modern varieties. This study aimed to evaluate 13 traditional rice landraces viz., Anaikomban, Bhavani, Karuthakkar, Bommi, Kaivara samba, Vadan samba, Kudavazhai samba, Sembalai, Valaguru, Kuzhiadichan, Kallundai, Sigappu Anai komban and Vaalan, assessing the variability for grain physiological and cooking quality characters which aim to promote the revival of old landraces. Variability studies were carried out to study the extent of variability for different physiological and cooking quality characters viz., grain length, grain breadth, grain L/B ratio, grain length before cooking, grain length after cooking, grain breadth before cooking, grain breadth after cooking, grain L/B ratio before and after cooking, linear elongation ratio, cooking time, alkali spreading value, water uptake and water absorption by weight. The analysis of variance revealed significant differences among the landraces for all the characters studied except alkali spreading value, water absorption by weight and water uptake. High GCV and PCV were recorded for traits like 100 grain weight, L/B ratio before cooking, L/B ratio after cooking and alkali spreading value. Moderate GCV and PCV recorded for traits viz., cooking time, grain elongation ratio, length before cooking, length after cooking, grain breadth before cooking and grain breadth after cooking. It indicates the availability of abundant variability present in rice landraces. Low GCV and PCV were recorded for traits like hulling percentage, water uptake. High heritability and high genetic advance as percent of mean were observed for the characters viz., Alkali spreading value, water absorption by weight, L/B ratio before cooking, L/B ratio after cooking, breadth after cooking and length after cooking, length before cooking, breadth before cooking, water uptake. Moderate heritability and moderate genetic advance as per cent of mean were observed for the characters viz., hulling percentage and 100 grain weight. Hence selection of these characters useful for quality improvement.