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BIOCHEMICAL CHANGES DURING MATURATION AND DEVELOPMENT OF RICE GRAIN (Oryza sativa)

  • Author:BADAL CHANDRA SAHEE and A. K. DAS

    p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:78, Issue:may-aug

    DOI: https://doi.org/10.29321/MAJ.10.A01835
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Abstract

                                Reducing sugar, starch, protein and its different fractions and trace elements Fe, Mn and Zn were estimated in the grains of 4 rice cultivars, ES 1-2-3. CRM 13-3241, CR 237 -1 and HPU 741 during maturation and development period. The content of reducing sugar was found to decrease whereas that of starch and protein increased during maturation. Variation differences in the contents of these nutrients have also been discussed.

Key words : Biochemical changes, Rice grain.

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ISSN : 0024-9602
eISSN : 2582-5321

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