Guidelines For The Conduct of Test For Distinctiveness, Uniformity and Stability On
Guidelines For The Conduct of Test For Distinctiveness, Uniformity and Stability On
Guidelines For The Conduct of Test For Distinctiveness, Uniformity and Stability On
ORIGINAL: English
Date: 20 February 2007
Guidelines
for the Conduct of Test for
Distinctiveness, Uniformity and Stability
On
Rice
(Oryza sativa L.)
Government of India
Reproduced from Plant Variety Journal of India. Vol. 1(1), 2007
2. For the assessment of Distinctiveness and Stability observations shall be made on 30 plants
or parts of 30 plants, which shall be equally divided among 3 replications (10 plants per
replication).
3. For the assessment of Uniformity of characteristics on the plot as a whole (visual assessment by
a single observation of a group of plants or parts of plants), a population standard of 0.1% with
an acceptance probability of at least 95% shall be applied. In the case of a sample size of 1500
plants the number of off-types shall not exceed 4.
5. For the assessment of all colour characteristics, the latest Royal Horticultural Society (RHS)
colour chart shall be used.
6. Unless otherwise indicated, all observations on the leaf shall be made on the penultimate leaf.
2. The following characteristics are proposed to be used for grouping rice varieties:
2. Note (1 to 9) shall be used to describe the state of each character for the purpose of digital data
processing.
3. Legend:
(*) Characteristics that shall be observed during every growing season on all varieties and shall
always be included in the description of the variety, except when the state of expression of any
of these characters is rendered impossible by a preceding phenological characteristic or by the
environmental conditions of the testing region. Under such exceptional situation, adequate
explanation shall be provided.
(+) See Explanation on the Table of characteristics in Section VIII. It is to be noted that for certain
characteristics, the plant parts on which observations to be taken are given in the explanation
or figure(s) for clarity and not the colour variation.
4. A decimal code number in the sixth column of Table of characteristics indicates the optimum
stage for the observation of each characteristic during the growth and development of plant.
The relevant growth stages corresponding to these decimal code numbers are described
below:
1 2 3
1 3 5 7
1 3 5 7
1 3 5 7
1 9
1 2 3
1 3 5
7 9
3 5 7
Characteristic 51 : Grain : Length
1.Very short
3. Short
5. Medium
7. Long
9.Very long
Note : The classification of extra long slender grain is done according to SES, IRRI 1996; for
Basmati type long slender grain length shall be more than 6.61 mm as per the proceedings of
Annual Rice Workshop, 1998.
Characteristic 58: Endosperm: Presence of amylose
By observation glutinous rice has waxy grains and non-glutinous rice has non-waxy to transparent
with various grades according to the amylose content of the endosperm. When it is necessary
glutinous rice and rice with various grades of amylose content, chemical analysis is needed.
Characteristic 59: Endosperm: Content of amylose
The simplified procedure of Juliano (1971) is used for the amylose content analysis.Twenty whole-
grain milled rice is ground in a UDY cyclone mill (sieve mesh size 60). 100 mg of rice powder is
put into a 100 ml volumetric flask and 1 ml of 95% ethanol and 9 ml of 1N Sodium hydroxide are
added. The contents are heated on a boiling water bath to gelatinize the starch. After cooling for
one hour, distilled water is added and contents are mixed well. For each set of samples run, low,
intermediate and high amylose standard varieties are included to serve as checks. Five ml of the
starch solution is put in a 100 ml volumetric flask with a pipette. One ml of 1 N acetic acid, 2 ml
of iodine solution (0.2 g iodine and 2.0 g potassium iodide in 100 ml of aqueous solution) is added
and volume is made up with distilled water. Contents are shaken well and let stand for 20 minutes.
Absorbance of the solution is measured at 620 nm with a spectrophotometer of standard make.
Amylose content is determined by using a conversion factor and the results are expressed on a dry
weight basis.The moisture content of the sample is essentially constant and need not be determined
if the relative humidity and temperature of the laboratory is controlled.
State Content of amylose Note
Very low 3-9% 1
Low 10-19% 3
Medium 20-25% 5
High 26-30% 7
Very high > 30% 9
IX.Literature
1. ". Matsuo T (Eds.) (1993-97) : "Science of the Rice Plant (Volumes 1-3)" Rural culture
Association,Tokyo, Japan.
Vol.1 Morphology (1993)
Vol.2 Physiology (1995)
Vol.3 Genetics (1997), Indices (1997)
2. Chang T.T. and E. A. Bardenas 1965.The morphology and varietal characters of the rice plant.
Technical Bulletin 4, IRRI, Philippines, 40 p
3. Ramaiah K., 1969. Grain Classification page No. 629 - Rice Research in India, ICAR
Publication, 1985.
4. Juliano B.O., 1971. A simplified assay for milled rice amylose. Cereal Sci. Today 16: 334-339.
5. Little RR, G.B. Hilder and E.H. Dawson 1958. Differential effect of dilute alkali on 25
Varieties of milled white rice. Cereal Chem. 35: 111-126.
6. Singh R.K., U.S. Singh and G.S. Khush (Eds.) (2000)
Aromatic Rices. Oxford and IBH Pub. Pvt. Ltd., New Delhi, India.
Nodal Person
Dr. (Mrs.) N. Shobha Rani
Dr. L. V. Subba Rao