Ishfaq AbidiNakeeb-Un-Nisa2024-10-152024-10-152024https://krishikosh.egranth.ac.in/handle/1/5810215592Rice (Oryza sativa L.) is one of the few crops with a diverse genetic base. Grain milling, appearance, cooking, and other quality attributes are among the many closely related characteristics that make up rice grain quality. Evaluation of germplasm for grain and cooking quality is very important to obtain basic information about the breeding programmes. So, present study was conducted with the objective of cooking quality and physico-chemical characterization of 200 rice germplasm lines representing indica and japonica subspecies of rice and SSR marker based profiling of same rice germplasm lines consisting of pre-released and released varieties and also some local landraces. The data on various descriptive statistics, variability and diversity analysis indicated that all grain and cooking quality descriptors showed remarkable differences in their distribution and amount of variations within them. Correlation analysis showed that significant and positive correlation existed between traits like milling percentage and head rice recovery percentage, kernel elongation ratio and kernel elongation index, kernel length/breadth ratio after cooking and kernel length after cooking, kernel length/breadth ratio before cooking and kernel length before cooking, rough grain length/breadth ratio and rough grain length, kernel length/breadth ratio before cooking and kernel length/breadth ratio after cooking. Also kernel length/breadth ratio before cooking exhibited significant and negative correlation with traits like kernel breadth before cooking and rough grain breadth. Rough grain length/breadth ratio showed substantial negative correlation with rough grain breadth. Similarly, kernel length/breadth ratio after cooking showed significant negative correlation with kernel breadth after cooking. The significant positive relationship between desired attributes is beneficial since it aids in the simultaneous enhancement of both traits. Diversity analysis based on Euclidean dissimilarity matrix grouped 200 rice germplasm into two main clusters on the basis of amylose content, gel consistency, grain type and grain shape traits. The pattern of constellation proved the existence of significant amount of variability. Cluster 1 constituted 136 rice gemplasm lines, forming the largest cluster. Cluster II consisted of 62 rice germplasm lines, while Pusa Basmti-1509 and GS-284 fall outside of both the clusters. Principal component analysis explained that first, second and third principal coordinates account for 35.9, 13.9 and 11 per cent of the variation, respectively. The use of 3 gene based SSR markers for diversity analysis located on chromosomes 6 of rice detected 18 alleles across 200 rice germplasm lines. The number of alleles per locus ranged from 2 to 8; with an average of 6.0 alleles per locus. The PIC value of RM190, RM170 and RM253 was 0.776, 0.676 and 0.449, respectively with an average of 0.65. Markers depicting high polymorphism (RM190 and RM170) are suggested for use in molecular characterization of accessions from various sources. RM190 explained about 84.5 % variation of amylose content in the present study. The results of RM190 marker can help us utilize Waxy alleles in marker assisted breeding for grain quality improvement. The results reflected high genetic differentiation existing in this rice germplasm set, and proved the worth of molecular markers as supplementary tool for germplasm characterization. Characterization of germplasm with more number of highly informative markers is also suggested for ensuring uniqueness of each genotype at molecular level.EnglishCooking qualityCorrelation AnalysisDiversity AnalysisRice (Oryza sativa L.)SSR markers.Genetics and Plant BreedingThesis