栄養と食品科学ジャーナル
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概要

Nutritional, Physico-Chemical and Milling Quality Traits in Aromatic Pure Basmati Rice Lines as Affected by Different Transplanting Dates

Usama Bin Khalid, Zulqarnain Haider, Shawaiz Iqbal, Muhammad Rizwan Jabbar, Mohsin Ali Raza and Sheikh Tahir Latif

Basmati is the type of rice (Oryza sativa L.) which is long, slender-grained aromatic rice traditionally from the India and Pakistan. Basmati rice is considered sensitive to photoperiod as well as temperature and is highly affected by these climatic factors resulting in significant yield fluctuations. Therefore, a field experiment was conducted to study the effects of these climatic factors on grain, cooking and nutritional qualities of eight advance pure Basmati rice lines by transplanting these lines at four different dates. The results suggested that all the pure basmati lines or genotypes initiates flowering within a specific range of day length duration and temperature. Delaying the transplanting date did not affect the flowering time of studied basmati lines that indicates the lines were pure basmati in nature and had a strong basmati background. Maximum average yield was observed between 23rd June and 14th of July as depicted by yield data of all the dates. Head rice recovery was increased by delaying the dates of transplanting. Protein and amylose contents were recorded highest when lines were transplanted on 14th of July. Bursting was reduced with the delayed transplanting while cooked grain length showed no significant changes with delay in transplanting. Average grain length, average grain thickness and average grain width also remained unchanged by transplanting delay.