Effect of Transplanting Dates on Cooking, Milling and Eating Quality Parameters of Some Fine and Coarse Grain Rice Lines
- *Corresponding Author:
- Zulqarnain Haider
Rice Research Institute, Kala Shah Kaku, Pakistan
E-mail: [email protected]
Received date: March 29, 2016; Accepted date: September 07, 2016; Published date: September 12, 2016
Citation: Akhter M, Mahmood A, Raza MA, Haider Z, Saleem U, et al. (2016) Effect of Transplanting Dates on Cooking, Milling and Eating Quality Parameters of Some Fine and Coarse Grain Rice Lines. J Nutr Food Sci 6:552. doi: 10.4172/2155-9600.1000552
Copyright: © 2016 Akhter M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In order to elucidate the effects of transplanting date on milling, cooking and eating quality traits of nine coarse grain and ten fine grain indica rice lines under four sowing date treatments were studied. Results suggest that very early transplanting is more damaging to milling and cooking of both, fine as well as coarse grain rice lines as compared to delayed transplanting. Likewise, much delayed transplanting is more destructive for milling and cooking characters in case of fine grain rice lines as compared to coarse grain type rice lines. In case of studied fine grain rice genotypes, head rice recovery was observed maximum when translated at 18th of June. Similarly, cooked grain length was improved significantly in case of fine rice lines with delay in transplanting. Results suggest fine grain rice varieties to be transplanted before onset of July in order to have least broken rice in milled rice. Delayed sowing date, milling quality, total and head rice recovery, cooked grain length and bursting percentages showed different trend with respect to the rice lines. KSK 133 and Basmati 515 showed maximum head rice recovery among coarse and fine grain rice lines respectively. Likewise, PK 8785-1-1 and PK 8671-24-4-1-20 showed maximum cooked grain length among coarse and fine grain rice lines respectively.