Study on Genetic variability and character association for quality tratis in upland rice (Oryzasativa L.) genotypes

The experiment consisted of 34 high yielding rice genotype with one local check (NDR-359) collected from Department of Genetics & Plant breeding SHIATS, Allahabad grown at Field Experimental Centre of the Department of Genetic and Plant Breeding. Data were recorded on six quality traits viz., Hulling%, Kernal length before cooking, Kernel length after cooking, Kernel breadth before cooking, Kernel breadth after cooking and L/B Ratio.Analysis of variances indicated the existence of highly significant differences among the genotypes. On the basis of result characters which showed high genotypic value coupled with high heritability and genetic advance should be considered for direct selection. Here kernel length before cooking and kernel length after cooking showed high GCV, PCV, heritability and genetic advance. Thus one should select these characters for direct selection. Association of various quality traits like kernel length before cooking, kernel length after cooking and kernel breath after cooking would serve as a guideline for careful choice of parents for development of hybrids with better quality.