Abstract

The high yielding varieties though grown on a large scale in Tamil Nadu, do not possess the desired quality attributes. Among 25 varieties studied none is extra long; the dimentional distributions and other quality factors are very narrow. Based on normalized grain weight, only two varieties are superfine. Varieties represent all GT groups. Cooking time and swelling ratio cannot be considered as indices of rice quality. Among cooking quality parameters like the elongation ratio, elongation index. proportionate change and others, the first one seems to be better in indicating rice quality. The cooking quality characteristics of IR 50 is very poor.

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