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Physical, milling, cooking, and chemical qualities of basmati cultivars had great concern for researchers, producers, traders, and consumers as instability index of production is higher. Quality may be enhanced by good N optimization to responsive basmati varieties. Therefore, a field experiment was conducted for two consecutive years under split-plot design. Results revealed that application of 120 kg N ha−1 improved heat use efficiency (4.85 & 4.91 kg ha−1 degree-day−1), milling quality traits, physical quality, and chemical quality while aroma score (up to 2.50) improved only up to 60 kg N ha−1. Highest protein (7.79 & 7.77%) and least amylose (21.88 & 22.24%) content were recorded with highest N rates while highest protein yield (414.18 & 402.66 Kg ha−1) reported at 120 Kg N ha−1. Basmati varieties, HUBR 10–9 and HUBR 2–1, were superior in most of quality traits along heat use efficiency (4.62–4.70 kg ha−1 degree-day−1). However, short-grained aromatic variety HUR 917 recorded higher head rice recovery (64.34 & 63.21%), protein (7.61 & 7.63%), and amylose content over others. Most important trait, i.e. aroma (1.83–2.38) score, was higher with basmati varieties. Overall, basmati (HUBR 10–9 and HUBR 2–1) grown with 120 kg N ha−1 proved superiority. This study achieved better heat use efficiency along with improved quality of basmati rice which found to be positively correlated with most quality traits of basmati rice. The low amylose in basmati is preferable, and amylose found to be negatively correlated with heat use efficiency. [ABSTRACT FROM AUTHOR]

Basmati, a popularly grown rice cultivar in India has a well-balanced combination of alluring aroma, fluffy texture, and elongated grain. These cultivars are commonly subjected to pretreatments namely steaming and parboiling to increase profitability. However, these processes may expressively affect the cooked rice textural attributes which can subsequently have an impact on the consumer acceptability. An upcoming textural evaluation technique namely electromyography (EMG), which is an in vivo, innovative and non-invasive procedure, was applied in this study to comprehensively elucidate the effect of these pretreatments on the cooked rice texture. The effect of steaming and parboiling on the physico-chemical characteristics of rice cultivars were also examined. For this study, raw, steamed and parboiled samples of Pusa 1121 and Pusa 1509 were selected. Steaming, which is used as an artificial aging process, resulted in increase in length to breadth ratio (L/B) while L/B ratio decreased with parboiling. Fat and ash contents increased with steaming and parboiling whereas moisture, protein and fiber contents decreased after these two post-harvest processes. Steaming had negligible effect on color of rice of both the cultivars and resulted in improved sensory aroma, taste, appearance, texture and overall acceptability. On the other hand, parboiling of rice resulted in darker rice with very low sensory acceptability. The bioelectrical activities of the chewing muscles, as acquired by EMG, during mastication of cooked rice samples were found to be reproducible. Out of twenty three acquired EMG parameters, fifteen masticatory parameters could significantly (p < 0.05) detect textural differences among the cooked rice samples. To summarize the results, a cluster analysis followed by principal component analysis was conducted which reduced these fifteen EMG parameters to two meaningful principal components namely PC1 and PC2. These two principal components, PC1 and PC2, were found to explain a data variance of 49.3% and 36.4%, respectively. In nutshell, EMG parameters namely chew number, amplitude per chew, middle amplitude, cycle time, early burst duration and late muscle activity related significantly (p < 0.05) with cooked rice sensory textural parameters signifying EMG's applicability in successfully establishing the effect of steaming and parboiling on the textural attributes of cooked rice samples. [ABSTRACT FROM AUTHOR]

Introduction. The aim of this study was to analyze the physicochemical, cooking, textural and milling properties of different basmati and non-basmati rice cultivars. Materials and methods. The de-husking and milling of the paddy were performed using a laboratory mill, and the head rice recovery was determined using Adair's methods. The milled rice was analyzed for moisture, ash, protein, and amylose content. The textural attributes of cooked grains were analyzed using Texture Profile Analysis. Results and discussion. The study presented the milling and chemical properties of different rice cultivars, which affect the quality and market value of rice. The recovery of milled rice was found to vary among cultivars, with Pusa Basmati (PB)-6 exhibiting the highest recovery and PB-1121 having the highest husk percentage. Head rice recovery was highest in P-44 and lowest in PB-6, while the moisture content of the milled rice grain ranged from 10.75 to 11.84%. PB-1121 had the highest ash content, while P-2819 had the lowest ash and protein content. Basmati varieties had significantly lower starch content and higher amylose content than the non-basmati cultivar. In terms of physical properties, the bulk density measurements showed that PB-6 had the lowest bulk density, while P-44 had the highest bulk density. When it came to true density, P-2819 stood out with the highest value. Additionally, the study found that basmati varieties tended to have longer grains compared to non-basmati varieties. Furthermore, when examining the length-to-breadth ratio, PB-1121 stood out with the highest ratio, suggesting a relatively slender and elongated grain shape. The cooking properties of the rice cultivars investigated in the study revealed interesting variations. P-2819 demonstrated the shortest cooking time, whereas PB-1121 showed the longest cooking time. The elongation ratio was found to be higher in basmati varieties compared to non-basmati varieties. When considering water uptake, PB-1121 exhibited the highest ratio, implying that it absorbed more water during cooking. Additionally, the solid loss was highest in P-2819 and lowest in PB-1121. In reference to textural properties, P-2819 exhibited the highest hardness, whereas PB-1121 had the lowest. The adhesiveness of the non-basmati variety was higher than that of the basmati variety, indicating a stickier texture. PB-1121 had the lowest gumminess, indicating a lesser tendency for the grains to become gummy. The correlation study revealed significant relationships between rice properties. Cooking time correlated positively with true density, length to breadth ratio, hardness, gumminess, and chewiness. Elongation ratio correlated positively with amylose content, porosity, length, length to breadth ratio, and 1000 kernel weight. Water uptake ratio showed multiple positive correlations. Conclusion. By leveraging these insights, stakeholders can enhance the quality, market value, and overall satisfaction of rice products. [ABSTRACT FROM AUTHOR]

The effect of growth regulation and nitrogen on yield, quality and lodging in two basmati rice cultivars was studied at Ludhiana and Rupnagar during summer 2018. The field experiment was laid out in a split-split plot design having basmati cultivars (Basmati 370 and CSR 30) in main plots, nitrogen levels (20 and 30 kg N ha-1) in sub plots and growth regulation treatments (untreated control, lopping, mepiquat chloride at 300, 400 and 500 ppm) in sub-sub plots. Basmati rice cv. CSR 30 recorded 6.9% higher tiller density, 11.4% higher leaf area and 10.9% higher panicles while lodging was 37.4% lower as compared to Basmati 370. Basmati 370 had 43.0, 21.5 and 31.0% higher grains per panicle, panicle length and panicle weight than CSR 30. Both cultivars gave similar grain yield, milling quality and net returns. Nitrogen application at 30 kg N ha-1 increased growth attributes, however, it had no effect on yield attributes and grain yield other than 20 kg N ha-1 level. Growth regulation treatments of lopping, or mepiquat chloride at 300 ppm significantly reduced lodging and increased grain yield by 7-10% and net returns by 14-16% over untreated control. [ABSTRACT FROM AUTHOR]

Adequate nutrition plays a very important role in mitigating disease damage. Nevertheless, no specific rule exists that how a specific nutrient can alter the severity of the disease. Normally, plants are stressed by different environmental confines may be weakened and susceptible to disease and these include nutrient scarce plants. Tissue contents of potassium, nitrogen, and phosphorus of above parts of the ground of plant in three cultivars of chickpea ('C-44', Bittle-98' and 'Pb-91') after treatment with Bion® (acibenzolar-Smethyl), salicylic acid (SA), potassium hydroxide (KOH) or plant extracts of neem (A. indica A. Juss.), datura (D. metel L.) and garlic (A. sativum L.) were investigated 7 and 14 days after inoculation with Ascochyta rabiei. Elevated nitrogen (2.95%), potassium (1.05%) and potassium (533.00 ppm) contents in the tissues decreased disease severity (79.3%) in cv. C-44. These increases were significant (P = 0.05) after 14 days of inoculation with plant pathogen in plants pretreated with chemicals. There was no significant change in plants treated with the plant extracts except with extracts of A. indica. Chemically increased N, P, and K were highest in cultivar C-44 followed by Pb-91 and Bittle-98. A similar trend was observed with plant extract treated plants, with the greatest effect observed with A. indica extracts. The results indicate that chemicals reported to induce resistance to pathogens may increase mineral contents which prevent the spread of the pathogen. [ABSTRACT FROM AUTHOR]

Consumption pattern of cooked rice varies from individual to individual owing to their habitual perceptions. In this context, information about the cooking and eating quality attributes of rice cultivars grown in Pakistan may be helpful for the consumers for their personal selection as well as export purposes. The objective of the current study was to evaluate the quality attributes of six rice cultivars grown in major rice growing areas of the Punjab, Pakistan along with certified cultivars of Rice Research Institute Kala Shah Kaku. These cultivars were characterized for their physical, chemical, pasting and cooking characteristics. Mean values showed greater variations among the brown and white rice samples for peak viscosity (701±0.32 to 786±0.19RVU), set back viscosity (2038±0.46 to 2265±0.49RVU), break down viscosity (224±0.46 to 279±0.49RVU), final viscosity (2746±0.49 to 2258±0.50RVU), kernel elongation ratio (2.65±1.15 to 2.97±1.30), volume expansion ratio (3.47±0.37 to 4.13±0.35) and water absorption ratio (3.21±0.29 to 3.57±0.19). Eating quality of cooked rice samples showed maximum preference of white rice samples due to better color, aroma, taste, texture. This was might be due to routine consumption of white rice in Pakistan as compared to brown rice. The variations in characteristics of brown and white fractions of cultivars from various locations were might be due to climatic, agronomic and other agricultural practices adopted during the rice cropping season as well as rice processing conditions. It is concluded from the current study that Basmati varieties especially grown in popular areas for rice cultivation are considered best for processors, consumers as well as exporters. [ABSTRACT FROM AUTHOR]

Basmati rice is a popular, high-value aromatic rice which is an easy target for fraudulent activities such as mislabeling and substitution with non-basmati cultivars. Bulk isotope ratio mass spectrometry (IRMS) combined with multivariate analysis was employed to develop a model to identify the geographical origin of rice and authenticate different rice cultivars from Pakistan. ANOVA showed significant statistical differences for δ 13C, δ 15N, δ 2H and δ 18O isotopes amongst different basmati and non-basmati rice cultivars. δ 2H and δ 18O values showed a larger variation between basmati and non-basmati rice cultivars. Multivariate ANOVA showed a significant influence on rice from different regions, cultivars and their stable isotopic values. Regional effects contributed the highest variation for both δ 13C and δ 15N isotopes (56.6 % and 42.7 %), whereas cultivar type largely contributed to differences in δ 2H and δ 18O values. Finally, supervised classification models (LDA and PLS-DA) were constructed to assess origin classification ability. The PLS-DA model achieved a higher origin classification accuracy in both training and validation sets (76.7 % and 70.0 %, respectively). In conclusion, isotopic fingerprints along with multivariate statistical analysis showed good potential to characterize rice according to cultivar type and production region. This study provides valuable insights to authenticate Pakistan basmati rice from other non-basmati cultivars, and will be instrumental in developing new tools for industry and regulatory agencies to control fraudulent labeling of basmati rice. • Authentication of Pakistani basmati rice using light stable isotopes. • ANOVA showed significant statistical differences for δ 13C, δ 15N, δ 2H and δ 18O isotopes among different rice cultivars. • δ 2H and δ 18O values showed a larger variation between basmati and non-basmati rice cultivars. • PLS-DA model achieved high classification percentages in discriminating basmati samples from different regions. [ABSTRACT FROM AUTHOR]

A field experiment was conducted at the Indian Agricultural Research Institute, New Delhi, India to study the effect of levels and sources of sulfur (S) on cultivar ‘Improved Basmati Rice’ (Pusa 1460). Response to S application was obtained up to 45 kg S ha−1and Bentonite-S out-performed other than three sources, namely, gypsum, ordinary super phosphate (OSP), and elemental S in several growth characters, yield attributes, S concentration, and uptake but not in grain yield. [ABSTRACT FROM AUTHOR]

Grain quality attribute tests based on physicochemical, textural, pasting, andin vitrodigestion properties of eight different rice cultivars were studied. Basmati varieties showed higher values of amylose content, iodine absorption, blue value, hardness, cohesiveness, pasting temperature, and set back, whereas swelling power, solubility, adhesiveness, peak viscosity, and breakdown values were found to be higher in non-basmati varieties. The release of maltose from basmati rice flour (23.12–25.86 mg/g rice flour) was found to be slower as compared to non-basmati ones (27.43–28.36 mg/g rice flour). Amylose content showed significant correlations with different quality parameters at 5% level of significance. [ABSTRACT FROM PUBLISHER]

traditional Type 3 Basmati rice cultivar grown in India is tall and lodges even under low nitrogen fertilizer dose. In addition to lodging, it is highly susceptible to several diseases and pests including bacterial blight (BB). BB resistance genes ( Xa21 and xa13) and a semidwarfing gene ( sd- 1) were pyramided in Type 3 Basmati from a rice cultivar PR106-P2 using marker-assisted selection (MAS). Foreground selection for BB resistance genes, Xa21 and xa13 and reduced plant height gene, sd- 1 was carried on the basis of linked molecular markers pTA248, RG136 and 'h', respectively. The BCF progenies with both the BB resistance genes were highly resistant with lower lesion length than either of the genes individually. Background profiling of the selected 16 BCF progenies was done using 95 anchored SSR and 12 ISSR markers. Among the selected 16 BCF progenies, 38-5-2 and 38-5-36 closely clustered along with the recipient parent Type 3 Basmati showing above 85% genetic similarity with the same. Further selection was continued till F generation for higher recovery for Type 3 Basmati characteristics. The desirable alleles of intermediate amylose content ( wx) and aroma ( fgr) loci of Type 3 Basmati were also tracked using the linked SSR markers. The BCF pyramid lines T3-4, T3-5, T3-6 and T3-7 homozygous for the three target genes Xa21, xa13 and sd- 1 from the donor parent with wx and fgr alleles of Type 3 Basmati had excellent cooking quality and strong aroma. [ABSTRACT FROM AUTHOR]

Mungbean is a widely consumed legume of India as well as of Asia. In India, two varieties of this bean, scented and non-scented, are available. The scented variety produces a beautiful aroma when fried, boiled or cooked. This study was carried out for comparison of the physicochemical and biochemical characteristics of these two varieties. The inter-varietals variation in moisture, sugar, lipid, phospholipids, protein and lipid composition as well as fatty acid composition of the triglyceride oil was investigated in this study. Characterization of sterols was also made by GC. Detailed study of amino acid composition of the two variant was also reported. The study of ultra-structure of the scented and non-scented mung bean was done by Scanning Electron Microscopy. Except the physical structure and ultrastructure, no appreciable differences were found between the strains though the difference in aroma composition was already established. [ABSTRACT FROM AUTHOR]

Basmati rice is highly susceptible to bacterial blight (BB) caused by Xanthomonas oryzae pv. oryzae. Transfer of BB resistance genes from non-Basmati sources to Basmati through cross-hybridization requires strict monitoring for recovery of the desirable Basmati quality traits in the recombinants, which show complex inheritance pattern. We integrated background analysis using mapped microsatellite markers with foreground selection to identify superior lines that combine useful genes from a non-Basmati BB resistance donor line IRBB55 with grain and cooking quality characteristics of the popular Basmati rice variety ‘Pusa Basmati 1’ (PB 1) employing backcross pedigree strategy. Foreground selection using linked markers ensured presence of two genes, xa13 and Xa21 for BB resistance from IRBB55, and the recurrent parent PB 1 allele for the waxy locus giving intermediate amylose content and maintainer allele at fertility restorer locus in the BC1F5 recombinants. Background analysis enabled selection of recombinants with recurrent parent genome to the extent of 86.3% along with the quality traits. The extent of introgression of non-Basmati donor chromosome segments in the superior selections was estimated to be < 7.8 Mb and < 6.7 Mb in the xa13 and Xa21 linked genomic regions, respectively. Association mapping identified three quantitative trait loci, one each for 1000-grain weight, fertile grains/panicle and cooked kernel length. The backcross-pedigree breeding strategy facilitated recovery of additional desirable characteristics from the donor in some of the selections. The elite selection Pusa 1460-01-32-6-7-67 with maximum genomic background and quality characteristics of the recurrent Basmati parent gave resistance reaction against BB, similar to that of the non-Basmati resistant check variety and recorded an yield advantage of 11.9% over the best check in the multiplication agronomic trial in the Basmati growing region of India. This line, which has been released as a new variety in the name of ‘Improved Pusa Basmati 1’ for commercial cultivation in India, is an example of successful application of marker assisted selection to variety development. [ABSTRACT FROM AUTHOR]

Molecular markers provide novel tools to differentiate between the various grades of Basmati rice, maintain fair-trade practices and to determine its relationship with other rice groups inOryza sativa. We have evaluated the genetic diversity and patterns of relationships among the 18 rice genotypes representative of the traditional Basmati, cross-bred Basmati and non-Basmati (indicaandjaponica) rice varieties using AFLP, ISSR and SSR markers. All the three marker systems generated higher levels of polymorphism and could distinguish between all the 18 rice cultivars. The minimum number of assay-units per system needed to distinguish between all the cultivars was one for AFLP, two for ISSR and five for SSR. A total of 171 (110 polymorphic), 240 (188 polymorphic) and 160 (159 polymorphic) bands were detected using five primer combinations of AFLP, 25 UBC ISSR primers and 30 well distributed, mapped SSR markers, respectively. The salient features of AFLP, ISSR and SSR marker data analyzed using clustering algorithms, principal component analysis, Mantel test and AMOVA analysis are as given below: (i) the two traditional Basmati rice varieties were genetically distinct fromindicaandjaponicarice varieties and invariably formed a separate cluster, (ii) the six Basmati varieties developed from variousindica× Basmati rice crosses and backcrosses were grouped variably depending upon the marker system employed; CSR30 and Super being more closer to traditional Basmati followed by HKR228, Kasturi, Pusa Basmati 1 and Sabarmati, (iii) AFLP, ISSR and SSR marker data-sets showed moderate levels of positive correlation (Mantel test,r= 0.42-0.50), and (iv) the partitioning of the variance among and within rice groups (traditional Basmati, cross-bred Basmati,indicaandjaponica) using AMOVA showed greater variation among than within groups using SSR data-set, while reverse was true for both ISSR and AFLP data-sets. The study emphasizes the need for using a combination of different marker systems for a comprehensive genetic analysis of Basmati rice germplasm. The high-level polymorphism generated by SSR, ISSR and AFLP assays described in this study shall provide novel markers to differentiate between traditional Basmati rice supplies from cheaper cross-bred Basmati and long-grain non-Basmati varieties at commercial level. [ABSTRACT FROM AUTHOR]