30May 2015

CHARACTERIZATION OF TRADITIONAL AROMATIC RICE CULTIVARS BY CHEMICAL MARKERS

  • Assistant Professor of Seed Science and Technology, 4 Professor of Genetics and Plant breeding, 5Associate Professor of Crop Physiology. Department of Biotechnology and Crop Improvement KRC College of Horticulture,Arabhavi-591218, Gokak Tq, Belgaum Dist. Karnataka, India.
  • Professor of Seed Science and Technology. Department of Seed Science and Technology, College of Agriculture, University of Agricultural Sciences, Dharwad-580005.Kranataka, India.
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The phenol colour test, out of 32 genotypes, 12 genotypes showed no colour change, 15 genotypes were light brown, 8 genotypes were brown and six genotypes were dark brown in colour. For the modified phenol test with CuSO4, 10 genotypes were found with no colour change, 9 genotypes were light brown, 9 genotypes were brown, 9 genotypes were dark brown in colour and four genotypes were Black (IET-18393, Kalanamak, Kagi sali and Huggi bhatta) in colour. Based on the colour development of the decanted solution by Sodium hydroxide, 3 genotypes showed no colour change (Sindagi local, IET-21046 and Huggi bhatta), 14 genotypes were yellow and 24 genotypes were light yellow in colour. In case of potasium hydroxide 8 genotypes were shown no colour change, 14 genotypes were light yellow, 13 genotypes were dark yellow and six genotypes were having reddish brown (Sindagi Local, Parimala Kalavi, Kalanamak, Kagi sali, Huggi bhatta and Kari basmati) in colour. In response to KI test, 16 genotypes were bluish brown colour and remaining 25 genotypes were reddish brown in colour group.


[Dileepkumar Masuthi, Vyakarnahal B. S., Deshpande V. K, R.C. Jagadeesha., Mukesh L. Chavan and Khaja Rubina S, (2015); CHARACTERIZATION OF TRADITIONAL AROMATIC RICE CULTIVARS BY CHEMICAL MARKERS Int. J. of Adv. Res. 3 (May). 103-107] (ISSN 2320-5407). www.journalijar.com


DILEEPKUMAR MASUTHI