Correlation of technological indicators of grain and milled rice quality of new varieties depending on climate condition

Abstract

Rice is the staple food of many nations of the world, as it gives the greatest amount of grain per unit area. The most important task in developing a new high-yielding variety is to increase the technological indicators of grain and milled rice quality, or at least to keep them at the optimal level (standard-check variety). Rice for food purposes is used in the form of cereals, as an admixture to bread or confectionery, in the production of flakes, puffy grains. This is due to the demand for high-quality rice with excellent taste and culinary qualities in a dynamic market.This article presents the results of three-year studies on the formation of technological indicators of grain and milled rice quality with different heat supply during the growing season. It is established that the accumulation of heat in 2016-2018. exceeded the average long-term data (783 °C) - 1054, 1089 and 1238 °C, respectively. Under these conditions, the varieties VNIIR 10244, VNIIR 10276 and VNIIR 10279 with a mass of 1000 grains - 29.3; 30.5 and 30.4 g, respectively were selected, significantly exceeding the standard (27.8 g). Vitreousness in all varieties was at a high level - 89.7-97.7%. Filming over the years of research varied on average from 17.7 to 21.4%. The fracture of the presented varieties was 4.7-32.3%. The varieties VNIIR 10275, VNIIR 10278 and VNIIR 10828 showed the maximum resistance to grain cracking - 9.7; 9.3 and 4.7%. Total milling yield in almost all genotypes was at the level of variety Flagman (st), with the exception of VNIIR 10278 (72.7%), which significantly exceeded the standard. By head rice content the variety VNIIR 10282 turned out to be significantly higher than the standard, and the rest within the LSD05. The correlation of technological indicators of grain and milled rice quality with the heat supply of the growing season were revealed. It was established that the varieties VNIIR 10279 and VNIIR 10282 by head rice content weakly correlate with heat supply. There are also varieties (VNIIR 10275, VNIIR 10276, VNIIR 10277 and VNIIR 10282) with a weak connection of a mass of 1000 grains and the sum of effective temperatures (0.60; 0.18; 0.27 and 0.36, respectively). This fact suggests a weak variability of these traits in new rice varieties with heat accumulation, which determines their genetic nature and the possibility of forming a high-quality yield.