Table 4.
Grain dimensions and quality traits of improved lines in comparison to Pusa Basmati 1121.
| NIL | Genotype | HUL | MIL | KLBC | KBBC | KLBR | KLAC | KBAC | KERC | ASV | AROM |
|---|---|---|---|---|---|---|---|---|---|---|---|
| NIL3 | Pusa 1734-8-3-3 | 79.0 a | 65.0 a | 8.62 a | 1.57 a | 5.93 a | 18.8 a | 2.05 a | 2.17 a | 7.0 a | 2.0 a |
| NIL26 | Pusa 1734-8-3-26 | 78.1 a | 66.0 a | 8.41 a | 1.42 a | 6.36 a | 18.4 ab | 2.05 a | 2.16 a | 7.0 a | 2.0 a |
| NIL30 | Pusa 1734-8-3-30 | 78.8 a | 64.6 a | 8.24 a | 1.46 a | 5.64 a | 18.8 a | 1.95 a | 2.04 a | 7.0 a | 2.0 a |
| NIL52 | Pusa 1734-8-3-52 | 77.1 a | 64.3 a | 8.78 a | 1.53 a | 6.04 a | 18.4 ab | 2.11 a | 2.10 a | 7.0 a | 2.0 a |
| - | PB1121 (recipient) | 79.0 a | 66.8 a | 8.59 a | 1.59 a | 5.37 a | 18.3 a | 2.27 a | 2.14 a | 7.0 a | 2.0 a |
| - | FL478 (donor) | 79.4 a | 64.3 a | 6.24 b | 2.36 b | 2.65 b | 10.2 b | 3.69 b | 1.63 b | 5.0 b | 0.0 b |
| CD† | ns | ns | 1.23 | 0.25 | 1.03 | 1.24 | 1.24 | 0.32 | 0.5 | 0.1 | |
HUL, hulling recovery in %; MIL, milling recovery in %; KLBC, kernel length before cooking in mm; KBBC, kernel breadth before cooking in mm; KLBR, length/breadth ratio; KLAC, kernel length after cooking in mm; KBAC, kernel breadth after cooking in mm; KERC, kernel elongation ratio on cooking; AROM, aroma score (0, unscented; 1, lightly scented; 2, scented; 3, highly scented); CD, critical difference; ns, non-significant at p < 0.05.
†Pairwise critical difference by Tukey’s honestly significant difference (HSD) test; means followed by same letters are significantly not different at p < 0.05.