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A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

机译：高产抗病水稻新品种近组成，物理和蒸煮特性的相关性研究

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摘要

The present study was aimed to compare proximate composition, physical, and cooking properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39. Various physiochemical properties were studied. The relationship between physical, proximate composition, and cooking properties was determined using Pearson’s correlation. Length–breadth (L/B) ratio showed a significant positive correlation with kernel length and negative correlation with thousand kernel weight, with a correlation coefficient (r ) of 0.893 and ?0.855, respectively, (p ??0.01). Protein content was found to be negatively correlated with ash (r ?=??0.489, p ??0.05). Solid loss in gruel was observed to have a negative correlation with L/B ratio (r ?=??0.432, p ??0.05), water uptake ratio (r ?=??0.742, p ??0.05), and cooking time (r ?=??0.678, p ??0.05). The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. Water uptake was observed to be positively correlated with L/B ratio (r ?=?0.768, p ??0.05). Among all the cultivars studied, K-448 variety has potential for consumers’ preference and it could be used for breeding programs for the improvement of valuable grain quality traits.
机译：本研究旨在比较克什米尔地区本地种植的水稻品种的近成分，物理和蒸煮特性。 SR-1，K-448和K-39。研究了各种理化性质。物理，最接近的成分与烹饪特性之间的关系是使用Pearson的相关性确定的。长宽比（L / B）与籽粒长度呈显着正相关，与千粒重呈负相关，相关系数（ r）分别为0.893和？0.855，（ p？< 0.01）。发现蛋白质含量与灰分呈负相关（r≥0.489，p≥0.05）。观察到稀料中的固体损失与L / B比（r = 0.432，p> 0.05），吸水率（r = 0.742）呈负相关。 ，p≤0.05，和烹饪时间（r≥0.678，p≤0.05）。烹饪时间较长的水稻品种的稀粥固形物损失较低，反之亦然。观察到吸水率与L / B比成正相关（r ＝ 0.768，p≤0.05）。在所有研究的品种中，K-448品种具有消费者偏爱的潜力，可以用于育种计划以改善有价值的谷物品质性状。

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