Study of grain diversity among three traditonal aromatic rice (Oryza sativa) genotypes from Sabah

• Main Author: Shamini Tangaya
• Format: Academic Exercise
• Language: English
• Published: 2014
• Subjects: SB Plant culture
• Online Access: https://eprints.ums.edu.my/id/eprint/17027/1/Study_of_grain_diversity_among_three_traditonal.pdf; https://eprints.ums.edu.my/id/eprint/17027/
• Institution: Universiti Malaysia Sabah

This study was carried out to study the diversity among three traditional aromatic rice genotypes from Sabah. The objectives of this study were to determine morphological and chemical characteristics of traditional aromatic rice genotypes. Study was conducted at green house and experimental laboratory in School of Sustainable Agriculture (latitude 5° 55' N, longitude 118° 02' E). There were five types of varieties used for research. Hijau manis, Samarinda and Kendinga were traditional rice, whereas, TQR 1 (positive control) and TQR 2 (negative control). The parameters of study for morphological characters were grain length, grain breadth, grain length/breadth ratio, kernel length, kernel breadth, kernel length/breadth ratio and kernel elongation ratio which were measured in millimetre. The chemical parameters were leaf and grain aroma scoring and scored based on strong aroma, moderate aroma, less aroma and absent aroma. Experimental design that used in this study was Completely Randomize Design (CRD). The data was analyzed using SPSS version 21 software. The morphological characteristics were tested with one-way Analysis of Variance (ANOVA) for the mean comparison at 5 % significant difference. Leaf and grain aromatic scores were analyzed with descriptive statistics on mode. Correlation coefficients analysis was tested on all parameters that present in received and harvested samples. Finally, the presence of aroma in both received and harvested samples was compared with relatedness Chi-square test. All morphological characters were statistically Significant except kernel elongation ratio for harvested samples at p<0.05. Hijau manis and Kendinga are present with strong aroma (1). Samarinda was present with moderate aroma (2) for both leaves and grains characters. Positive correlation was shown for grain aroma with grain breadth (r = 0.526) and kernel breadth (r = 0.554) for received samples. However, these associations were not significant for harvested samples except for leaf aroma (r = 0.869). The grain aroma in harvested samples was stronger than received samples. Finally, variation of rice in terms of grain morphology and chemical characteristics proved that traditional aromatic rice differed from each other.