A Comparative Study on the Quality of the Main and Ratoon Rice Crops

Abstract

AbstractPhysical, milling and cooking attributes of the main and ratoon crops in three rice cultivars, namely Hashemi, Alikazemi and Tarom, were compared in a factorial layout based on randomized complete block design in five replications. The results revealed that for each tested cultivar, the length and slenderness ratio of the main rice grains was significantly (P < 0.01) higher than those of the ratoon crop. The means of head rice yield and whiteness degree in the main crop (76.01 and 46.45%, respectively) were significantly different (P < 0.01) with the corresponding values in the ratoon rice (80.27 and 40.10%, respectively), however, the effect of crop type on the total milled rice yield was not significant. Among the qualities evaluated, the amylase content and alkali spreading value in the main rice crop (21.97% and 4.27, respectively) was significantly lower than those of the ratoon rice (22.93% and 5.50, respectively).Practical ApplicationsRice quality features such as milling and cooking quality is the main factors for its market acceptability. Since ratoon rice as re‐harvested of the main crop can be considered for improving economic status of the farmers because of its low production cost and to encourage the farmers to develop ratoon cultivation in rice fields, it is a need to determine such properties as physical dimensions, head rice yield, milling recovery, whiteness, amylose content, alkali spreading value and other cooking quality as compared to the main rice crop.