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2015, Electronic Journal of Plant Breeding
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7 pages
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The culture, TP 08010 with higher yield, cooking quality characteristics was developed from Agricultural Research Station, Thirupathisaram of Tamil Nadu Agricultural University for cultivation during Kar/late Pishanam season. TP 08010 is a derivative of the cross between ASD16 and ADT37 with the duration of 118 days. This culture with erect medium tall stature, moderate productive tillering, long droopy panicles with complete fertility and long erect boot leaf possesses all the characters of the rice variety ASD 16. This culture recorded a mean grain yield of 6300 Kg/ha over 5 years of station trials with 14.7 per cent yield improvement over ASD16 besides exhibiting good record under different field trials inclusive of MLT's and ART's. The culture, TP 08010, is moderately resistant to stem borer, leaf folder, gall midge BPH and WBPH under field conditions. It produces short bold white rice with intermediate amylose, soft gel consistency and moderate gelatinization temperature. It produces good quality cooked rice.
International Journal of Current Microbiology and Applied Sciences, 2020
International Journal of Chemical Studies, 2017
The rice variety Ratnagiri 6 (RTN 65-1-2-2-2 ) was evolved from the cross between IR64 and Paras Sona using former parent as female through pedigree method of selection. The above variety is midlate in duration (118-125 days in Kharif), Semi-dwarf (100-110 cm plant height), medium slender and translucent kernel type. The variety showed 36.57, 19.96, 9.11, 23.53 and 26.38 per cent higher yield over the respective checks in station, state, national, agronomical and adaptive trials, respectively. It showed excellent milling (70.30 %), head rice recovery (66.19 %) and good cooking qualities (Amylose content 25.43 %). Ratnagiri 6 rice variety showed moderately resistant to leaf blast and bacterial leaf blight diseases and moderately resistant to stem borer, leaf folder and gall midge at endemic sites. It recorded an average yield of 4.0 to 4.5 t/ha. Therefore the rice variety Ratnagiri 6 recommended for release for commercial cultivation in Konkan region of Maharashtra in the year 2017.
India is one of the largest exporters of basmati rice in the world, in addition to being home to a large number of quality rice varieties, both aromatic and nonaromatic. With the growing demand for aromatic rice locally and abroad, there is a need to introduce such varieties into the agriculture-based economy of Kashmir Valley. Traditionally, however, Kashmir farmers do not grow basmati varieties partly because they do not like long-grain flaky rice and partly because these varieties have low yield and late maturity under the valley's temperate and high-altitude conditions. In the last few years, there were efforts to develop and popularize basmati and fine-grain aromatic rice in the region, with acceptable physicochemical, cooking, and eating qualities and 140-d growth duration.
E3 Journal of Agricultural Research and Development, 2017
The Choice of new rice varieties by farmers and consumers at the expense of indigenous varieties have become a source of worry to scientists in Pakistan. In the present research the cooking quality and physico-chemical characteristics of 14 newly developed lines and two check varieties widely grown grown in Punjab, Pakistan were investigated. Significant variation (P<0.05) was detected among the 15 rice varieties for all the traits evaluated. The results predicted that two newly developed rice Lines showed higest cooked grain length (CGL) during cooking. The grains of PK9533-9-6-1-1 had the highest elongation ratio of 1.900. "PK 9966-10-1 has the best physical appearance in terms of length but easily dissolves in water during cooking. Most of the physicochemical characteristic such as amylose, protein and gelatinization temperature were significantly correlated (positively or negatively) with some of the cooking quality traits i.e., elongation ratio, CGL indicating that efforts aimed at selecting rice varieties with improved cooking quality traits would warrant a consideration of the physico-chemical attributes of the rice grain. The overall cooking quality and physico-chemical attributes of some of new lines were even relatively better than the Check (Super Basmati). Farmers should, therefore, be critical in accepting new varieties that may not be comparably outstanding in yield but also in cooking quality and physico-chemical characteristics, in order to preserve the integrity of new rice varieties.
Journal of Food …, 2008
The northeastern hills of India are endowed with rich source of rice germplasm, which may be safely estimated about 9,000 accessions, excluding the redundancies. Even though much of the germplasm have been collected, studies on nutritional aspects of these local cultivars are still lacking. Fifteen important indigenous rice genotypes collected from different rice growing ecosystem of this region were studied for physical and nutritional qualities. Kernel color of the genotypes varied from white to dark purple. All the genotypes except Manipuri were of bold-grain type. Most of the genotypes studied have fat contents more than 2.0%. The protein content was found higher in Chahou angouba and Naga special. Five cultivars were identified as high-protein cultivars of rice, with 10-12.07% protein content. Amylose content varied from 2.27 to 24.5%. Most of long-grained genotypes recorded lesser amylose than short grained. Chahou varieties were found aromatic and glutinous, which demand higher market prices in local market.
2021
In eastern India, more than 13.0 million ha of rice lands are affected by excess water and periodically suffer from flash floods and complete submergence. Most of the traditional and adapted rice varieties of this situation are low yielders. To overcome these problems the high yielding rice variety (HYV), Rajdeep (IET 17713) has been developed by Rice Research Station, Government of West Bengal, Chinsurah, Hooghly as high yielding rice variety for semideep water situation. Field experiment was conducted to evaluate the performance of promising semideep water rice (Oryza sativa L.) genotypes under lowland situation during wet season of 2002-2013. Performance of Rajdeep, semideep water rice was better and therefore it was released. It is tolerant to sheath blight, sheath rot diseases and stem borer, leaf folder insect-pests. The high yielding semideep rice variety, Rajdeep exhibited superiority over national check (Sabita), regional check (Purnendu) and local check tested in different...
Journal of Agricultural Science, 2011
Searching rice cultivars or variety with good processing and high in important essential nutrients are prime important in the present context of rice research. The north eastern hill region of India which is a mega biodiversity hot spot of the world has numerous cultivars of rice with tremendous potential of high quality rice. Eighteen indigenous cultivars of Tripura, a north eastern hill state of India were subjected to the study. Majority of the cultivars were of short bold grain type. Eleven cultivars were aromatic type with one cultivar of strong aroma comparable to Basmati rice. Eleven cultivars were found to possess higher hulling percentage more than 65% and six cultivars with more than 65% out turn. Majority of the cultivars had low amylose contents (<20%). Four cultivars were having higher total crude protein (>10%), six cultivars were having higher iron contents (>10ppm). In most of the characters, heritability (h 2 ) was more than the genetic advance indicating more of environmental effect. Amylose, crude fibre and iron, genetic advance was high; selection for these traits will improve the genotypic value of selected plants over the parents. High heritability coupled with high genetic advance was found in iron and amylose. The association of crude protein is significant but negative with carbohydrates and amylose, while with crude fat and zinc, the association is significant and positive. Carbohydrate was significantly and positively correlated with ash percent and iron concentration and negatively associated with total fat. There was no significant correlation between carbohydrate and amylose.
2002
Executive Summary Twenty-nine Basmati rice lines were evaluated for yield and other economic traits in 2000 and 2001. Varietal differences were observed for economic traits. Analysis of variance revealed that the mean squares due to genotypes were significant for the traits, indicating presence of sufficient variations among the genotypes used. More than one Basmati varieties have been identified.
Rice is the most important food crop of India covering about one –fourth of the total cropped area and providing food to about half of the Indian population. It contributes about 60–70% of total calories and one-third of daily protein requirement. Nutritional value of rice is mainly determined by the milled rice protein content. Therefore, the present study was conducted to assess physical, chemical and nutritional quality characteristics of two selected newly released rice varieties i.e. Sheet al (WGL283) and Siddi(WGL44) of CTZ and compared with BPT5204. Significant difference for all physical parameters like grain hardness (p<0.05), 1000kernel weight, kernel length, breadth and L/B ratio(p<0.01) was observed between experimental samples (WGL283 and WGL44) and control i.e. BPT5204.Chemical, nutritional parameters also showed significant difference (p<0.01) between siddi and sheet al variety as well with BPT5204 except for riboflavin and TSS.
2023
To listen to the lecture, please click https://youtu.be/LI3s6ckvquY?si=5IEx2HSOWuU83g7r Recording of the Public Lecture at Fukuoka City, as part of receiving the Fukuoka Grand Prize 2023. The lecture, "An Ivory Tower in the Streets" was held on 15 Sept 2023. The first part of the event was the lecture by Thongchai Winichakul. The second part of the event was a discussion by Emeritus Prof Hiromu Shimizu and Prof Junko Koizumi, both from Kyoto University.
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