Breeding three line rice hybrids with good grain quality

Studies were conducted on 20 rice hybrids with checks to assess the genetic variability, heritability and correlation among the genotypes for fifteen grain quality characters and grain yield. Seeds collected from the thirteen hybrids and check varieties were used for grain quality analysis. To assess the cooking qualities, a total of 30 unbroken milled grains were measured for their length and breadth before cooking. After cooking the grains in water for 10 minutes, they were cooked in boiling water for 20 minutes. The cooked grains were drained by placing on motting paper. The ratio of kernel length after cooking to kernel breath after cooking was expressed as kernel elongation ratio. The linear elongation ratio and breadth-wise elongation ratio was calculated as ratio of kernal length after cooking to kernal length and ratio of kernal breadth after cooking to kernel breadth respectively. The ratio of volume expansion and the increase in weight after cooking of the kernels was also recorded. The hybrids viz., TNRH 160, TNRH 180, TNRH 174, TNRH 173, TNRH 179 recorded medium slender grain type, high head rice recovery, high milling percentage, high LER and low BER and intermediate GT. These hybrids are not having aroma which is preferred by south Indians. Hence, these hybrids will be exploited.