Abstract
Identification and characterization of crop varieties are crucial for ensuring the genetic purity of seeds. The present investigation was carried out to identify suitable chemical methods that are fast, reliable and easy for seed analysts, breeders and seed producers for identification of a variety. Twenty-five popular rice varieties in the seed supply chain of Tamil Nadu were subjected to phenol, modified phenol, NaOH, aroma, gelatinization temperature (alkali spreading value), GA3 and 2,4-D tests. The results of the experiment revealed that phenol and modified phenol tests changed the colour of TKM 9 and TRY 1 variety to brown but no colour change was observed in the variety I.W. Ponni variety. The NaOH test is useful for the identification of TKM 9 variety as it changed the colourless solution to red. GA3 and 2,4-D tests characterized the varieties based on the shoot growth into two and three groups respectively. However, all the variety lacked aroma and exhibited a high gelatinization temperature.
Highlights
Rice (Oryza sativa L.) is the staple food of Asia and life to about 90 per cent of rice is produced and consumed in here [1]
Twenty-five popular rice varieties in the seed supply chain of Tamil Nadu were subjected to phenol, modified phenol, NaOH, aroma, gelatinization temperature, GA3 and 2,4-D tests
The results of the experiment revealed that phenol and modified phenol tests changed the colour of TKM 9 and TRY 1 variety to brown but no colour change was observed in the variety I.W
Summary
Rice (Oryza sativa L.) is the staple food of Asia and life to about 90 per cent of rice is produced and consumed in here [1]. Varietal identification is a crucial step in determining seed quality It can be done through morphological, biochemical, molecular and chemical methods. Molecular methods are trustworthy but demand high technical knowledge, skill and huge investment for the establishment of the laboratory. In this context, varietal identification through chemical tests is gaining momentum. Chemical tests viz., standard phenol test, modified phenol test, sodium hydroxide test, gelatinization temperature tests are simple, rapid results clearly visible, easy to interpret requires less technical knowledge [5,6]. An investigation was carried out to ascertain the response of 25 commercial rice varieties to different chemical tests and to explore the possibilities of using these tests for varietal identification and characterization
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