Biochemical Traits and Physico-Chemical Attributes of Aromatic-Fine Rice in Relation to Yield Potential

Abstract

Aromatic rice has great potential to attract rice consumer for its taste and deliciousness, and high price to boost up the economic condition of the rice grower in the developing countries. A field experiment was conducted to evaluate the morpho-physiological and biochemical attributes in relation to yield potentials of fine aromatic rice varieties in Bangladesh. Two aromatic fine rice cultivars, Ukunmadhu and Kataribough (local land races), one hybridized variety BRRIdhan-32 and one mutant variety Binasail were used in the experiment. The results revealed that rice varieties BRRIdhan-32 and Binasail showed the greater number of branches of panicle, grain size, grain yield and harvest index as compared to aromatic varieties. On the other hand, aromatic rice showed taller plant stature, more tiller, plant biomass and larger panicle but lower number of primary and secondary branches, grain size, yield and harvest index. The biochemical attributes namely chlorophyll and soluble protein content were higher at vegetative stage as compared to panicle initiation and flowering stages. The aromatic rice Kataribhough and Ukonmondhu contained higher amount of total free amino acid as compared to that of Binasail and BRRIdhan32. Other biochemical parameters namely nitrate reductase activity (NRA), total sugar and free amino acid contents were higher at flowering stage compared to those contained at tillering and panicle initiation stages. Physico-chemical properties of grain viz. length, breadth, L/B ratio, nitrogen (%) and protein (%) were significantly higher in fine rice as compared to aromatic rice. From the results it may be concluded that the high yielding varieties were more efficient in transfer of photosynthate to the grain i.e. economic yield and that is why BRRIdhan32 recorded the highest yield. Poor yield in Ukonmodhu and Kataribhough was due to low harvest index indicating minimum translocation of assimilates to the grains.