Good Cooking Quality Research Articles

Evaluation of moisture migration and microstructure of quick-frozen wet rice flour after freeze-thaw cycles and changes in texture, cooking, and sensory properties.

This study investigated the quality changes of quick-frozen wet rice flour before and after freeze-thaw cycles. As the freeze-thaw cycle was prolonged, the water mobility of quick-frozen wet rice flour decreased and the pore size and porosity of the microstructure increased. As a result, the hardness, cooking loss, water absorption, and water precipitation of the rice flour increased, while the sensory score and viscosity decreased. Correlation analysis showed that porosity was positively correlated with the hardness and water absorption of rice flour, and negatively correlated with structural properties such as shearing work and resilience. Water absorption and water precipitation rate were positively related to cooking loss. Thus, moisture migration in rice flour induced microstructural changes to cause alterations in texture, cooking, and sensory properties. Interestingly, quick-frozen wet rice flour still possessed good texture, cooking, and sensory qualities after two freeze-thaw cycles. This study laid the foundation for the development of high-quality quick-frozen wet rice flour.

Establishment of near-infrared rapid prediction model and comprehensive evaluation model for foxtail millet quality

Foxtail millet (Setaria italica) is one of the earliest cereal crops in the world and is still an important food crop in Asia, Europe and Africa. However, there are few reports on rapid and comprehensive evaluations of foxtail millet quality. In this study, color, nutrient content, cooking quality and sensory quality of 45 varieties of foxtail millet from the main production areas of the country were determined. Near infrared spectroscopy (NIRS) combined with partial least squares regression (PLSR) was developed for rapid and nondestructive detection of foxtail millet quality, where NIRS models for ash, amylopectin, protein, and VB1 and VB2 were desirable. In addition, correlation analysis, principal component analysis and cluster analysis were used for comprehensive evaluation of millet quality. The results showed that foxtail millet with low ash, protein, fat and fiber content and high amylopectin and carotenoid content has good cooking quality and was more preferred. This research will contribute to the quality evaluation and further processing of foxtail millet.

Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild)

Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer.

Gender, rainfall endowment, and farmers’ heterogeneity in wheat trait preferences in Ethiopia

Wheat is a vital cereal crop for smallholders in Ethiopia. Despite over fifty years of research on wheat varietal development, consideration of gendered trait preferences in developing target product profiles for wheat breeding is limited. To address this gap, our study used sex-disaggregated survey data and historical rainfall trends from the major wheat-growing regions in Ethiopia. The findings indicated heterogeneity in trait preferences based on gender and rainfall endowment. Men respondents tended to prefer wheat traits with high straw yield and disease-resistance potential, while women showed a greater appreciation for wheat traits related to good taste and cooking quality. Farmers in high rainfall areas seemed to prioritize high straw yield and disease resistance traits, while those in low rainfall areas valued good adaptation traits more highly. Most of the correlation coefficients among the preferred traits were positive, indicating that farmers seek wheat varieties with traits that serve multiple purposes. Understanding men’s and women’s preferences and incorporating them in breeding and seed systems could contribute to the development of more targeted and effective wheat varieties that meet the diverse needs of men and women farmers in Ethiopia.

New Source of Rice with a Low Amylose Content and Slow In Vitro Digestion for Improved Health Benefits

Rice provides 70% of dietary carbohydrates and other essential nutrients. Breeding for consumer preferences and health benefits are the main considerations. Rice with a low amylose content offers a good cooking quality with its soft and sticky texture but fast starch digestibility with a high sugar release. Therefore, to provide health benefits, it is important to identify rice varieties with slow starch digestibility and a low amylose content. A total of 167 indigenous upland rice germplasms were analysed for amylose content (AC) and in vitro starch digestibility. The results showed that 167 upland rice genotypes were mostly low in AC, which was related to a soft and sticky texture during cooking. Based on the glutinous and non-glutinous types, thirteen and nine indigenous upland rice germplasms were selected with a lower AC than RD6 and KDML105 (check varieties). The in vitro starch digestibility and the hydrolysis were different at each time point and different in each variety. In the glutinous group, ULR155, ULR138, ULR308, and ULR241 released less sugar and had slower starch digestibility than RD6. In the non-glutinous group, ULR219 and ULR264 showed lower AC, slower digestion, and lower sugar release than KDML105. The results suggest that six indigenous upland rice varieties will provide a rice source to accommodate consumer preferences while also offering health benefits.

Effect of microwave drying on physical and sensory properties of instant mung bean vermicelli

Mung bean vermicelli is manufactured from mung bean starch by mixing, extruding, boiling, cooling, freezing, defrosting and sun drying. However, the end product requires a long rehydration time. Hence, this study investigated microwave drying technology to reduce the rehydration time. Instant mung bean vermicelli was dried in a continuous microwave dryer at 50 Hz, 60 Hz, and 70 Hz with different numbers of rounds. The dried mung bean vermicelli was analyzed for its physical and sensory properties. The experimental design involved 3 treatments (50 Hz, 60 Hz, 70 Hz) with 3 replications of each treatment (3x3). The results indicated that drying at 70 Hz for 16 rounds produced instant vermicelli that had a very good porous structure and good cooking quality. The vermicelli dried at 70 Hz, 60 Hz, and 50 Hz rehydrated within 2.79, 2.81 and 3.05 min, respectively. Compared to a commercial product, the color of the microwaved vermicelli was greater in lightness (L*), greenness (a*), and blueness (b*). There were no significant differences in tensile strength among the 60Hz and 70Hz treatments and the commercial product; however, the elasticity of the microwaved vermicelli samples was lower than for the commercial product. Notably, the overall acceptability scores for the microwaved dried vermicelli at 70 Hz and for the commercial product were the same (7.03 score based on a 9-point hedonic scale). In conclusion, continuous microwave drying technology at 70 Hz was recommended for instant mung bean vermicelli production due to its short drying (18.88 min) and rehydration (2.76 min) times and its good quality with a high level of acceptability

Investigation of freezing temperature and time to improve resistant starch content and quality of pure mung bean starch vermicelli

Mung bean vermicelli is one of the commonly consumed styles of noodles because of its convenience in Asian countries as well as being a good source of resistant starch (RS). It was hypothesized that suitable freezing conditions could produce mung bean vermicelli with a greater RS content and good cooking quality compared to the commercially available product. Therefore, this study investigated the optimum freezing conditions to increase the RS content in mung bean vermicelli. After extrusion, boiling, and cooling, the drained vermicelli was incubated at 4 C for 1 h 30 min before using different freezing conditions by varying the processing temperature (-5, -10, -15, or -20 C) and time (6, 12, 18, or 20 h for each temperature).The highest RS content was observed in dried mung bean vermicelli (12.83% at -10 C for 18 h; V1018), whereas the commercial vermicelli had the lowest RS content (9.73%). The cooking time, water absorption, volume increase, and resistant starch content of cooked V1018 were higher with values of 12.69 min, 502.97%, 19.13% and 7.32%, respectively, than those of the commercial vermicelli (8.56 min, 347.34%, 15.19% and 5.58%, respectively). Furthermore, the cooking loss, tensile strength, and elasticity of V1018 were 1.08%, 0.0101 N, and 11.96 mm, respectively, which were lower than for the commercial vermicelli (1.96%, 1.16-folds, and 2.16-folds, respectively). The color of dried V1018 vermicelli had more lightness, redness, and yellowness, while the cooked V1018 vermicelli had more lightness, greenness, and blueness than the respective commercial products. Hence, incubating at 4 C for 1 h 30 min, followed by freezing at -10 C for 18 h was recommended to produce pure mung bean starch vermicelli with a high resistant starch content and good quality

Effects of a Novel Weeding and Fertilization Scheme on Yield and Quality of Rice

This study aimed to assess the feasibility of a novel weeding and fertilization scheme, namely, mechanical weeding plus a one-time deep application of a reduced amount of slow-release fertilizer for rice cultivation. The effects of the weeding and fertilization method on rice yield and quality were investigated using a split plot test as the research method. Two weeding methods, namely, chemical weeding (CW) and mechanical weeding (MW), and four fertilization methods were tested, including the conventional fertilization method (quantitative split broadcast application of fast-release N fertilizer (CK)), the quantitative split broadcast application of 80% fast-release N fertilizer (LCK), the one-time base application of slow-release fertilizer (SR), and the one-time deep application of 80% slow-release fertilizer (LSR). The results showed that the rice yield under MW with LSR treatment can maintain a high level—higher than 9.2 t ha−1 per year. This was attributed to the slow-release fertilizer and deep fertilization, which increased the number of stems and tillers in the pre-fertility and spike rate, respectively, resulting in a high panicle number with a 20% reduction of N fertilizer. Furthermore, mechanical weeding improved the seed-setting rate, resulting in a higher number of grains per panicle, a higher panicle number, and an increased thousand-grain weight, thereby maintaining a high yield. At the same time, the quality of rice under MW with LSR treatment improved, specifically reflected in the significant improvement of the processing and appearance quality of rice, a slight increase in protein content, and a reduction in the amylose content, thereby improving its nutritional quality while maintaining good cooking quality.

Identification of Blast Resistant Breeding Lines through Uniform Blast Nursery in Rice (Oryza sativa L.)

Rice blast disease caused by the fungus Magnaporthe oryzae is the most devastating disease of rice causing considerable yield losses. Development of resistant varieties is the most effective and environment friendly strategy to combat losses. RNR 15048 (Telangana sona) (IET23746) is a popular local variety possessing a desirable, short-slender grain type with low glycemic index, good cooking quality and having Pi2 gene for blast. However, it is moderately susceptible to bacterial blight disease and having no durable resistance to blast disease with weak culm. In this context, improvement of RNR 15048 for blast, bacterial leaf blight is important to reduce yield losses. Present study was carried out to screen and identify blast resistant breeding lines in Rice at Regional Agricultural Research station, Polasa, Jagtial, PJTSAU during Rabi, 2022-2023. 18 F3 breeding lines were screened in uniform blast nursery along with parents RNR 15048, MTU 1010 NILs, ISM NILs. TN1 and NLR 34449 were used as the susceptible and resistant checks, respectively for screening blast resistance. Screening was done by following 0-9 Standard Evaluation Scale (SES) for leaf blast. Among the studied 18 F3 breeding lines 12 lines were found resistant with score of 3 and 6 lines were found moderately resistant to screening reaction with score of 5. TN1 showed highly susceptible reaction with score of 9 and NLR 34449 showed highly resistant reaction with score of 1.

Preferred Characteristics of Starch Powder for Producing Starch Pearls by Disc Granulation

AbstractNine representative starches (amylose content 1.9%–67.1%) from cereals, tubers, and legumes are selected as raw powders to produce starch pearls by disc granulation. All starch powders could be granulated into starch pearls, but the starch pearls made from waxy and high‐amylose corn starch are unable to withstand cooking. Cluster and Pearson correlation analysis further indicates that to produce starch pearls with high granule strength and good cooking and texture qualities, the selected starch preferably has the following characteristics: 1) a lower amylose content (ranging from 25.9%–41.6% in this study); 2) a lower pasting temperature; 3) a higher ratio of amylopectin extra‐long chains (DP ≥ 36) to amylopectin short chains (DP 6–12); 4) a larger particle size. Among the nine starches, potato and cassava starches are the most suitable for producing starch pearls by disc granulation. In addition, it is suggestive that Rapid Visco Analyzer analysis of starch powder can be used to rapidly predict the critical cooking and texture qualities of starch pearls, including transparency, hardness, and chewiness. This study not only provides an economical method to produce starch pearls, but also establishes a preliminary theory for selecting starch raw materials.

Telangana Jonna 1(CSV 41): A High Yielding, Dual Purpose, Potential Sorghum Variety

Aims: The aim of this study was popularize the developed high yielding, dual purpose, potential sorghum variety and its acceptability by the farming community.
 Study of Design: Randomized Block Design.
 Place and Duration of Study: The Present study was conducted at Regional Agricultural Research Station, Palem, Nagarkurnool and evaluated across fifteen AICRP centers at national level from 2010 to 2019.
 Methodology: A high yielding, dual purpose sorghum variety was derived from a cross between SPV-86 x ICSR-89064 through Pedigree method of breeding and subsequently it was evaluated at station level from 2013 – 2015 and also at AICRP system from fifteen centers during 2016 – 2018 for its grain and fodder yield and resistance to pests and diseases and showed superior performance over the three nation checks.
 Results: Sorghum culture SPV 2437 recorded highest grain and fodder yield of 3179.8 kg ha-1 and15900.2 kg ha-1and yielded +39.25%, +3.86% and +14.88% higher grain yield and +92.48, +13.59, and +8.46 higher fodder yield superiority than checks CSV 17, CSV 20 and CSV-27 and shown 3.67 mean field grade and 4.37 mean threshed grade showing resistant reaction to grain mold disease.
 Conclusion: The sorghum variety SPV 2437 with higher grain and fodder yield, resistance to pest and disease and good cooking quality as compared to the check varieties was released through central varietal release committee during 2020 for Zone I (Andhra Pradesh, Telangana, Tamil Nadu, Rajasthan and Gujarat states) on the name of Telangana Jonna 1/CSV 41 and gaining its importance across the states for its high potential yield.

NLR 3186: A Long Duration Blast Resistant Rice Culture Suitable for Irrigated Ecology of Andhra Pradesh

The culture NLR 3186 was derived from a cross of NLR 28523 / Secandro Brazelio (5720-11-1-3-1) through Pedigree method of breeding at Agricultural Research Station, Nellore. It recorded an average yield increase of 19.97% over the check NLR 33892 in the station trials. In Multi Location Trial conducted for 2 years, it recorded 11.26% increase over the checks used for testing MTU 1061.I n 3 years of minikit testing the entry NLR 186 recorded 8.3% higher grain yield than the check varieties tested. In AICRIP trial during 2012-13, it recorded on par with the national check MTU 7029 (4249 kg/ha). It has non-lodging nature, high yielding, nitrogen responsive, with medium green foliage, low shattering and complete exertion of panicle. It was tolerant to leaf blast, neck blast and sheath rot. It has good cooking and chemical quality as it exhibits intermediate and desired values of ASV, gel consistency, good linear elongation ratio and amylase content. It also possesses good head rice recovery with translucent grains which is very much desired for marketing.

Evaluation of Kangkong (Ipomoea aquatic L.) genotype, a potential green leafy vegetable in summer season at Khajura, Banke, Nepal

Kangkong (Ipomoea aquatica L.) belongs to the plant family Convolvulaceae. A set of varietal trial was conducted in Directorate of Agricultural Research Khajura, Banke, Nepal with three genotypes; HRDKAN001 (Combodian), HRDKAN002 (Thaipalungo as check variety) and HRDKAN003 (Bangladeshi); which were collected through National Horticulture Research Centre, Khumaltar. The objectives of this experiment were to select high yielding genotypes for green leaf production during summer season. The experiments were carried out in two consecutive years, April 2017 and 2018 and laid out in Randomized completely block design with seven replications in open field condition. The spacing was maintained 50 cm row to row and 30 cm within the row in each year. Plants were fertilized with 200:150:120 kg NPK and 20 tons farm-yard manure per hectare. Data were recorded on vegetative growth, disease response, vegetative yield, qualitative parameter and consumer’s preference. From the result of experiment, HRDKAN001 and HRDKAN002 were found to be higher yielding and showed good cooking quality and these genotypes were selected for the further evaluation at Khajura and similar agro-ecological conditions of Nepal.

The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta

The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with 0–25% of lupine flour (LF0-LF25). Additionally, 7.5 and 20% of oat β-glucans, 5% of vital gluten, and 20% of millet flour were used in a selected sample. The addition of 7.5% β-glucans and 5% vital gluten to the product resulted in only a slight decrease in the GI of the products. A significant decrease in pasta GI was noted after the addition of 20% of lupine flour. The product enriched with 20% of lupine flour, 20% of β-glucans, and 20% of millet flour had the lowest glycemic index and glycemic load (GI = 33.75%, GL = 7.2%, respectively). At the same time, the lupine-flour-enriched products were characterized by an increased concentration of protein, fat, ash, and dietary fiber. The addition of lupine flour at the level of up to 20% yielded functional products characterized by good cooking quality.

CO 54 (IET 24313) : An early maturing high yielding rice variety with marketable grain quality suitable for Tamil Nadu

The rice culture, CB 12588 evolved by crossing CB 04110 x CB 05501 was released as CO 54 during the year 2021 as an alternate variety to CO 51 and ADT 43 with 105-110 days duration. CO 54 is a medium tall variety with a profuse tillering habit, long erect leaves and droopy compact panicles possessing more number of filled grains per panicle. CB 12588  recorded an overall mean grain yield of 6354 kg/ha in various yield trials which was 10.83 per cent improvement over CO 51 and 10.35 per cent over ADT 53.  CO 54 has got high yielding potential due to its high agronomic and physiological efficiency and the maximum yield of 9259 was recorded in Bhavanisagar, Erode district under multi location trial. A High yield of more than 7000 kg/ha was realized in 16 locations in an adaptive research trial.  Besides yield, the culture CB 12588 has got marketable grain type i.e. medium slender grains with high milling outturn and head rice recovery percentage. Desirable cooking quality parameters like good linear elongation ratio, high volume expansion, intermediate amylose, soft gel consistency and moderate gelatinization temperature along with highly productive plant traits make CO 54 a suitable alternate variety to CO 51 and ADT 53. The culture CB 12588 is moderately resistant to blast, sheath rot, sheath blight and BPH under artificial conditions. The rice culture CB 12588 was released as CO 54 with a higher yield, better pest and disease resistance and good cooking quality in comparison to the checks CO 51 and ADT 53. It is suitable for cultivation during Kar/ Kuruvai/Sornavari/Navarai and the seasons/tracts wherever early maturing rice varieties are cultivated throughout Tamil Nadu.  Keywords: CO 54, Short duration, high yield, medium slender, cooking quality

TRY 4: A high yielding, mid early sodicity tolerant rice variety suited to Tamil Nadu

Sodicity tolerant rice culture TR 05031, a derivative of the cross ADT 39 x CO 45  was released as Rice TRY 4 during the year 2021 as a mid early duration variety  with 127 days duration with high yield,  high milling (68.1 %)  and head rice recovery (57.2 %). Twelve years of testing across 181 locations in Tamil Nadu revealed that the culture  is  high yielding (5730 kg/ha with 22.00 per cent increased grain yield over TKM 13 and 16.50 per cent over ADT 39) in salt affected soils. EDAX under SEM studies confirmed that, there was a lesser transport of sodium ions and higher transport of potassium ions from root to shoot in this culture, TR05031. Besides,       TR05 031 maintain more tracheids /unit leaf area and accumulate salts to the outer epidermal layer through specialized trichomes, providing resistance to salinity. The culture TR05031 is resistant to major diseases viz., blast and brown spot and has field resistance to major pests viz., leaffolder, stem borer and gall midge.  TR05031 with high yield, better pest and disease resistance and good cooking quality is suitable for cultivation during late samba/thaladi in salt affected patches of Tamil Nadu. The culture was released as TRY 4 during 2021 and notified by Government of India for seed production.  Keywords: Rice, TRY 4, variety, mid early, sodicity tolerance

Molecular mapping of QTLs for grain dimension traits in Basmati rice.

Basmati rice is known for its extra-long slender grains, exceptional kernel dimensions after cooking, high volume expansion, and strong aroma. Developing high yielding Basmati rice varieties with good cooking quality is a gigantic task. Therefore, identifying the genomic regions governing the grain and cooked kernel dimension traits is of utmost importance for its use in marker-assisted breeding. Although several QTLs governing grain dimension traits have been reported, limited attempts have been made to map QTLs for grain and cooked kernel dimension traits of Basmati rice. In the current study, a population of recombinant inbred lines (RIL) was generated from a cross of Sonasal and Pusa Basmati 1121 (PB1121). In the RIL population, there was a significant positive correlation among the length (RRL: rough rice length, MRL: milled rice length, CKL: cooked kernel length) and breadth (RRB: rough rice breadth, MRB: milled rice breadth and CKB: cooked kernel breadth) of the related traits, while there was significant negative correlation between them. QTL mapping has led to the identification of four major genomic regions governing MRL and CKL. Two QTLs co-localize with the earlier reported major gene GS3 and a QTL qGRL7.1, while the remaining two QTLs viz., qCKL3.2 (qMRL3.2) and qCKL4.1 (qMRL4.1) were novel. The QTL qCKL3.2 has been bracketed to a genomic region of 0.78 Mb between the markers RM15247 and RM15281. Annotation of this region identified 18 gene models, of which the genes predicted to encode pentatricopeptides and brassinosteroid insensitive 1-associated receptor kinase 1 precursor may be the putative candidate genes. Furthermore, we identified a novel QTL qKER2.1 governing kernel elongation ratio (KER) in Basmati rice.

KNM 1638 - A High Yielding Gall Midge Resistant Early Duration PJTSAU Rice (Oryza sativa L.) Variety Suitable for Telangana State

The promising high yielding rice genotype, KNM 1638 is a medium slender, early duration (120 –125 days) and photo insensitive culture with high yield potential (7356 kg ha-1) having resistance to gall midge and leaf blast, and moderately resistant to neck blast with better adaptability. This rice culture KNM 1638, a derivative of the cross JGL 11727×JGL 17004 was released through State Varietal Release Committee on the name of Kunaram Vari 2 for Telangana state during the year 2021 as an alternate variety to BPT 5204. It has semi-dwarf plant type with moderate tillering, semi-erect flag leaf, all plant parts green, semi-compact well exerted semi-erect attitude of branching panicle, straw-colored awn less grains and its grain classified as a translucent medium slender grain. In the overall performance, KNM 1638 recorded mean productivity of 7356 kg ha-1 in the eight years of trials with 12.8% increase over the check varieties. It has good grain, cooking and eating quality, and good marketing facility as quality-wise it recorded 63% head rice recovery and 21.47% amylose content with soft gel consistency and moderate gelatinization temperature. The rice variety, KNM 1638 is suitable for cultivation during kharif, late kharif and rabi seasons throughout Telangana State with higher yield, better pest and disease resistance and good cooking quality in comparison to the check varieties.

Genetic improvement of two Indian non-basmati aromatic rice landraces through physical and chemical mutagenesis

Purpose - Kala Jirga and Ajara Ghansal are the non-basmati aromatic rice landraces having small grains and good cooking qualities. In spite of huge demand these landraces are cultivated in a few pockets of Kolhapur district of India due to micro-climate required for the development of aroma and grain quality. Both the varieties are late maturing (> 160 days), tall (> 140 cm) and highly susceptible to lodging which resulted into low productivity. To overcome these constraints, induced mutation was attempted to improve the traits in these important rice landraces. Material and methods – Seeds of two landraces were treated with three concentrations/doses of Ethyl methanesulphonate (EMS), Sodium Azide (SA) and Gamma (γ) rays. Putative mutants were identified and isolated in M2 generation for desirable traits by comparing with adjacent untreated control. Putative mutants were grown in three replications to test their breeding behavior and other economical traits in M3 generation. Results – In the present study, differential response of landraces towards mutagenic treatments was observed which resulted into greater number of putative mutants in Ajara Ghansal (56 putative mutants) as compared to Kala Jirga (24 putative mutants). EMS induced the highest mutation frequency followed by Gamma rays and SA. In M3 generation, fifteen and eighteen mutants of Kala Jirga and Ajara Ghansal respectively exhibited true breeding for mutant traits, while rest of the putative mutants had very poor agronomic traits or reverted back to their normal trait. Desirable mutants of both the landraces viz., dwarf, early, non-lodging and more tillers with high yield were very promising and can be released for commercial cultivation after multi-location testing or used in crossing program as a donor for desirable traits. Conclusions – Induced mutations were found to be very useful to improve the specific defect present in both landraces. The desirable mutants with early maturity and high number of tillers may prove useful in improvement of aromatic rice.

Rajendranagar Vari-2 [IET 26143 (RNR 15435)] – An aromatic long grain rice variety

A cross was performed between RNR 17818 and Vasumathi with an aim to develop aromatic long grain rice varieties suitable for Telangana and forwarded the generations following pedigree of breeding. Rajendranagar vari-2 was identified in F7 generation during the year 2011 and evaluated in yield and screening trials. It is an aromatic long grain, medium duration (135-140 days) culture suitable for kharif. It has recorded 58.8%, 13.19%, 17.4% yield superiority over check, Sumathi in station trials, multilocation trials and minikit trials, respectively. Rajendranagar vari-2 has moderate resistance to blast and brown spot. It also has good cooking quality parameters with aroma, intermediate amylose and more kernel length after cooking. Rajendranagar vari-2 was notified for cultivation in the state of Telangana vide Indian Gazette No. S.O. 8 (E) Dated 24.12.2021.