Effect of Different Transplanting Time on Cooking and Milling of Some Fine and Coarse Grain Rice Genotypes

Abstract

Muhammad Akhter, Abid Mahmood, Usman Saleem, Mohsin Ali Raza, Zulqarnain Haider

In order to elucidate the effects of transplanting date on grain shape, appearance, cooking, milling and eating quality traits of nine coarse grain and ten fine grain indica rice lines under four sowing date treatments were studied. The main results showed that the effects sowing date and cultivars on the grain qualities were highly significant. Delayed sowing date, milling quality, total and head rice recovery, cooked grain length and bursting percentages showed different trend with respect to the rice lines. However in case of fine grain rice lines, head rice recovery decreased at last transplanting date. Cooked grain length and head rice recovery increased whereas bursting percentage decreased in fine grain lines with delaying sowing date. However, in coarse type, bursting percentage decreased drastically and became stable after second date of transplanting. In case of cooked grain length in coarse type rice lines, it remained stable at all the dates. Brown rice percentage and total milling recovery were significantly different among different sowing dates with little change. Earlier or much delayed sowing or transplanting would result in the degradation of taste value as well as head rice recovery. The response of different traits to the site and sowing date was different. The stability of various quality traits for different cultivars varied with the transplanting time. KSK 133 and Basmati 515 showed maximum head rice recovery among coarse and fine grain rice lines respectively. Likewise, PK 8785-1-1 and PK 8671-24-4-1-20 showed maximum cooked grain length among coarse and fine grain rice lines respectively.

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