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Table 2 Variability in 208 ARG genotypes in morphological, agronomical and quality traits

From: Assessment of diversity of Indian aromatic rice germplasm collections for morphological, agronomical, quality traits and molecular characters to identify a core set for crop improvement

No

Trait

Characteristics

Genotypes (No.)

 

Morphological traits

1

Leaf shape of ligule

Truncate

15

Acute

53

Split

140

2

Culm attitude

Erect

198

Semi-erect

10

3

Stem thickness

Medium (0.40–0.55 cm)

207

Thick (> 0.55 cm)

1

4

Leaf intensity of green colour

Light

117

Medium

83

Dark

8

5

Leaf pubescence of blade surface

Absent

77

Weak

11

Medium

101

Strong

7

Very strong

2

6

Panicle exsertion

Partly exserted

58

Mostly exserted

74

Well exserted

76

7

Flag leaf attitude of blade

Erect

58

Semi-erect

91

Horizontal

51

8

Colour of stigma in spikelet

White

193

Light green

1

Yellow

3

Light purple

6

Purple

5

9

Panicle—awns

Absent

160

Present

46

10

Lemma and palea colour

Straw

142

Gold and gold furrows on straw background

3

Brown (tawny)

2

Reddish to light purple

57

Purple spots/furrows on straw

2

Purple

1

Black

1

11

Basal leaf sheath colour

Green

199

Light purple

5

Purple lines

2

Uniform purple

2

12

Leaf colouration

Light green

8

Green

195

Dark green

2

Purple blotch

2

Purple

1

13

Leaf colouration of auricles

Colourless

204

Light purple

4

14

Leaf colouration of collar

Absent

206

Present

2

15

Leaf colour of ligule

White

198

Light purple

5

Purple

5

Agronomical traits

16

Plant height (cm)

Semidwarf (< 110 cm)

13

Intermediate (110–130 cm)

29

Tall (> 130 cms)

163

17

Panicles numbers per plant

A few (< 11)

201

Medium (11–20)

4

18

Single plant yield (g)

Minimum

5.1

Maximum

23.5

Average

11.9

19

Grain weight of 1000 grains (g)

Very low (< 15 g)

85

Low (15–20 g)

103

Medium (21–25 g)

12

High (26–30)

4

20

Leaf area (cm2)

Minimum

5.1

Maximum

23.5

Average

11.9

21

Specific leaf weight

Minimum

12.8

Maximum

36.9

Average

19.2

22

Ratooning ability

 > 75%

38

50 to 75%

60

25 to 50%

39

15 to 25%

31

 < 15%

37

23

Time of heading (50% flowering)

Medium (91–110 days)

42

Late (111–130 days)

153

Very late (> 131 days)

10

24

Panicle length of main axis (cm)

Short (16–20 cm)

2

Medium (21–25 cm)

85

Long (26–30 cm)

81

Very long (> 30 cm)

37

25

Leaf blast (Bl)

Resistant (R)

96

Moderately resistant (MR)

67

Susceptible (S)

40

26

Bacterial leaf blight (BLB)

Resistant (R)

8

Moderately resistant (MR)

0

Susceptible (S)

200

27

Brown planthopper (BPH)

Resistant (R)

1

Moderately resistant (MR)

9

Susceptible (S)

197

28

White backed planthopper (WBPH)

Resistant (R)

3

Moderately resistant (MR)

10

Susceptible (S)

195

29

Gall midge (GM)

Resistant (R)

6

Moderately resistant (MR)

0

Susceptible (S)

194

30

Yellow stem borer

Resistant (R)

0

Moderately resistant (MR)

2

Susceptible (S)

204

Quality traits

31

Hulling (%)

Minimum

66.5

Maximum

82.8

Average

78.5

32

Milling (%)

Minimum

53.7

Maximum

74

Average

68

33

Head rice recovery (HRR %)

Minimum

12.8

Maximum

72.9

Average

60.9

34

Decorticated grain length (mm)

Minimum

3.4

Maximum

7.2

Average

4.7

35

Decorticated grain width (mm)

Minimum

1.6

Maximum

2.6

Average

2.3

36

Decorticated grain length/breadth ratio

Minimum

1.3

Maximum

4.4

Average

2.3

37

Decorticated grain type or shape

Long slender

2

Short slender

6

Medium slender

79

Long bold

4

Short bold

117

38

Endosperm presence of chalk

Absent

78

Very occasionally present

119

Occasionally present

8

39

Volume expansion ratio (VER)

Minimum

4

Maximum

5.6

Average

4.8

40

Water uptake (WU ml)

Minimum

50

Maximum

285

Average

124

41

Kernel length after cooking (mm)

Minimum

5.4

Maximum

13.2

Average

9.3

42

Elongation ratio (ER)

Minimum

1.4

Maximum

2.7

Average

2

43

Alkali spreading value (ASV)

Low to intermediate

27

Intermediate

163

High

16

44

Endosperm amylose content (%)

Low (10–19%)

13

Medium (20–25%)

179

High (26–30%)

15

45

Gel Consistency (GC)

Hard gel (26–40 mm)

75

Medium gel (41–60 mm)

107

Soft gel (61–100 mm)

24

46

Aroma of cooked decorticated kernels

Absent

0

Present

208