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  • Title: Genotypic variation and relationships between quality traits and trace elements in traditional and improved rice (Oryza sativa L.) genotypes.
    Author: Anandan A, Rajiv G, Eswaran R, Prakash M.
    Journal: J Food Sci; 2011 May; 76(4):H122-30. PubMed ID: 22417360.
    Abstract:
    In this study, we assessed the extent of genotypic differences among rice genotypes for grain size, milling quality, cooking properties, protein, and the mineral contents of Fe, Zn, Mn, and Cu in unpolished rice varieties. Further, relationship among grain quality traits and mineral contents was determined. The results showed that the visible difference could be found in the mineral contents among rice genotypes studied. The contents of Fe and Zn in traditional genotypes were significantly higher than those of improved cultivars. There was a negative correlation between grain yield and mineral contents. However, Fe, Zn, Mn, and Cu contents appeared to be positively correlated. The relationships between mineral element contents and cooking quality traits viz., kernel length after cooking and kernel linear elongation ratio were positively correlated, indicated the role of micronutrients in cooking quality traits. Both Fe and Cu contents were correlated positively and significantly with head rice recovery. The eigen values of 1st 6 principal components (PC) were > 1.0. The present study suggests that breeding for high minerals will be probably realistic.
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