Hussein, F., Abd El-Rahman, S. (2021). COMPARATIVE STUDIES OF SOME AGRONOMIC AND GRAIN QUALITY TRAITS FOR THREE NEW DEVELOPED RICE VARIETIES. Menoufia Journal of Plant Production, 6(6), 315-326. doi: 10.21608/mjppf.2021.182262
Fatma A. Hussein; Soheir N. Abd El-Rahman. "COMPARATIVE STUDIES OF SOME AGRONOMIC AND GRAIN QUALITY TRAITS FOR THREE NEW DEVELOPED RICE VARIETIES". Menoufia Journal of Plant Production, 6, 6, 2021, 315-326. doi: 10.21608/mjppf.2021.182262
Hussein, F., Abd El-Rahman, S. (2021). 'COMPARATIVE STUDIES OF SOME AGRONOMIC AND GRAIN QUALITY TRAITS FOR THREE NEW DEVELOPED RICE VARIETIES', Menoufia Journal of Plant Production, 6(6), pp. 315-326. doi: 10.21608/mjppf.2021.182262
Hussein, F., Abd El-Rahman, S. COMPARATIVE STUDIES OF SOME AGRONOMIC AND GRAIN QUALITY TRAITS FOR THREE NEW DEVELOPED RICE VARIETIES. Menoufia Journal of Plant Production, 2021; 6(6): 315-326. doi: 10.21608/mjppf.2021.182262
COMPARATIVE STUDIES OF SOME AGRONOMIC AND GRAIN QUALITY TRAITS FOR THREE NEW DEVELOPED RICE VARIETIES
1Rice Research Department, Field Crops Research Institute, Agricultural Research Center, Egypt.
2Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
This study was conducted at Rice Department farm, Sakha Agriculture Research Station during 2018 and 2019 seasons. Yield and yield components, grain quality, cooking quality, chemical composition with nutrition content were estimated in this study for two Egyptian varieties (Sakha 108 and Giza 182) and introduced Black Rice variety. The results showed that, Sakha 108 variety had the best grain quality characters (hulling %, milling% and head rice %) with high performance of grain yield. Giza 182 as indica type gave the good performance in yield and yield attributes. Black rice as introduced one had high levels of protein, ash, oil and minerals (iron, calcium and zinc) as nutritional elements compared with the other two varieties in both seasons, while the fiber crud percentage reached to the maximum for Sakha 108 in brown grains while the total carbohydrate was high in milled grains of Sakha 108. On the other hand, Giza 182 variety milled grains recorded the lowest content of minerals except for Ca. For cooking quality characters, results indicated that milled grains of Giza 182 gave the highest value of water uptake and produced the greatest volume expansion. Sakha 108 and Giza 182 brown and milled grains had the same time for cooking, while Black Rice variety grains gave the highest value for cooking time.
View on SCiNiTO
Top