A Comparative Study of some Nutritional Parameters in Elite Iranian Mutant Rice Lines

Abstract

The cooking and eating quality of the rice grain is one of the most serious problems in many rice producing areas of Asia and Iran. The purpose of this study was an assessment of amylose content, gel consistency and gel temperature in some mutant Iranian rice lines in comparison with standard and commercial cultivars as indices of nutritional quality. As Iranian peoplelike rice with intermediate amylose, this factor must be included in developing new rice lines by gamma irradiation. In this study, 29 mutant lines of rice genotype “Tarom Mahalli” that had superior quantitative and qualitative traits were evaluated. Considerable nutritional variations were induced in some mutant lines by gamma irradiation. However, the cooking and eating quality parameters did not change in most of mutant lines than popular parental cultivar. Also, T test indicated significant differences between different classes of AC (Amylose Content), GT (Gel Temperature) and GC (Gel Consistency) of 29 mutant lines and 5 standard and commercial cultivars. However, these results indicated that there is not any correlation statistically between amylose content and other factors in these mutant lines. Meanwhile, line TM5 had the firmest texture after cooking than other studied genotypes.