IDENTIFICATION OF MORPHO-CHEMICAL CHARACTERS FOR GENETIC PURITY TESTING OF RICE VARIETIES
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Date
2019-07
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AAU, Jorhat
Abstract
Characterization of cultivars, establishment of varietal identity and genetic purity of the seed lots are crucial for varietal improvement, varietal protection and seed production. A rapid and reliable technique to verify the identity and to assess the purity of seed lots is important in seed quality assurance program. So, the present study was formulated to test 50 local varieties for genetic purity and group them based on the morphological similarities and response to various chemicals. The mean performance table of varieties based on quantitative traits revealed significant variation among the varieties for the quantitative traits. Based on the grain morphology, Black Rice (B), Nekeru and Pare were found to have long slender type of grain shape while Purubenu, Kola Konamasuri, Jeera Joha, Jengoni, Samraj, Vaboli Joha, Banki Sali, Basudev Bao and Bamkokua exhibited medium slender grain shape and Black Rice (G), Malbhog and Til Bora on the other hand, depicted basmati type grain shape. These three categories are highly preferred by the consumers due to its pleasant appearance. On the basis of chemical test, Bao, Sokua Bao, Samraj & Boga Ahu exhibited unique red colouration in the NaOH test. As per the phenol & modified phenol test, unique black colour was exhibited by Purubenu, Maniki Madhuri Joha, Joha Big and Kola Amona. The cluster analysis based on grain morphology revealed 4 predominant clusters, while based on chemical data, 2 distinct groups were obtained. Cluster I of the chemical data comprised of only one variety i.e. Sokua Bao while cluster II contained all the other varieties. This cluster could be further divided into 2 sub-clusters. The sub-cluster 1 comprised of all the Joha varieties except Jeera Joha while the sub cluster 2 encompassed all the Bao and the Black rice varieties indicating the two distinct amylose ranges. The most similar varieties with regards to the amylose content were Bao (9) and Pare. 16 varieties out of the total 50 varieties were found to have unique characters based on the morphological, chemical and biochemical parameters. These varieties are - Purubenu, Maniki Madhuri Joha, Joha Big, Kola Amona, Pare, Malbhog, Nekeru, Til Bora, Sokua Bao, Bao (9), Samraj, Boga Ahu, Black rice (B) and Black rice (G).