Evaluation of key grain quality properties for 20 traditional rice cultivars grown in an giang during the 2023-2024 monsoon seasons

Tóm tắt

The study was conducted in the yield trial of 20 traditional rice varieties in An Giang, with an emphasis on grain quality properties for the commercialized rice genotypes. It was noticed that Huong Lai - D1 exhibited its longest grain length of 7.20 mm, while Trung Cu - D2 with its shortest grain of 4.88 mm. Lun Can variety achieved the highest brown rice yield of 80.00%, Hoa Binh - D3 showed the highest milling recovery of white rice (70.04%). Remarkably, Mong Chim Thom - D3 had the highest protein content (3.07%) compared to others. Most varieties demonstrated low amylose content, contributing to soft and sticky cooked rice, with Tai Nguyen Sua - D2 showing an exceptionally low amylose content (7.05%). Most of the varieties exhibited soft gel consistency, except for Hoa Binh - D3 and Mong Chim Thom - D3, which displayed firm gel consistency, making the cooked rice more prone to hardening. Varieties like Hoa Binh - D3, Khao Dawk Mali- D3, and Nang Nhen - D7 exhibited their high gelatinization temperature, indicating strong thermal stability during cooking, allowing the rice grains to maintain their integrity. Additionally, there is a wide variability in chalkiness, ranging from 2.28% to 55.54%, with Trung Cu - D2 and Chum Ruot Trang having the lowest chalkiness levels. Varieties such as NTCD - D11, NTCD - D5, and Tai Nguyen Sua - D2 exhibited the highest whiteness values, enhancing the aesthetic appeal of the rice grains. In conclusion, the evaluated rice varieties demonstrated significant potential for producing high-quality rice. These results open up avenues for breeding and developing these varieties in the Mekong Delta, contributing to enhancing their market value and supporting sustainable rice production.

Từ khóa: grain quality properties, rice germplasm conservation, traditional rice

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