Physicochemical properties and morphological observations of selected local rice varieties in northern Afghanistan
| Autor: | Mohammad Wasif Mujadidi, Mohammad Wasif Amin, Zubair Noori |
|---|---|
| Předmět: |
0106 biological sciences
Agricultural Engineering Mühendislik Ziraat Oryza sativa 04 agricultural and veterinary sciences Biology Rice Physicochemical properties Grain morphology Scanning electron microscope biology.organism_classification 01 natural sciences Endosperm chemistry.chemical_compound Horticulture Grain weight chemistry Amylose 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Starch granule Sarda 010606 plant biology & botany Spherical shape |
| Zdroj: | Mohammad Wasif Amin Volume: 2, Issue: 3 99-103 International Journal of Agriculture Environment and Food Sciences |
| ISSN: | 2618-5946 |
| Popis: | In this study, milled rice (Oryza sativa L.) samples of local varieties (Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi) were procured from Kunduz province, Afghanistan and check varieties (Koshihikari and Super Basmati) from Japan. We conducted the research in the Laboratory of Crop Science of Ibaraki University, Japan during February in 2018, to clarify the physicochemical and morphological traits on different local rice varieties. The results demonstrated that local rice varieties (Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi) from Afghanistan including Super Basmati (Check) with long and slender grains, associated with significantly higher grain amylose and protein contents of 22.9 and 8.1%, respectively, which created in declined taste points. While, Koshihikari with short and medium grain types demonstrated the lowest grain amylose and protein contents of 17.7 and 5.5%, respectively, which amplified grain taste point. The micrographs observations revealed that there were no obvious alterations in the endosperm of translucent grains across varieties. In contrast, the endosperm of chalky grains in local rice varieties were differed compared to check varieties (Super Basmati and Koshihikari), irregularly developed starch granules together with single spherical shape and dent-portion on their surfaces with numerous airgaps were observed due to high temperature. Such irregular arrangement leads in lower grain weight and quality. |
| Databáze: | OpenAIRE |
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