000			03074nab|a22004337a|4500
001			68415
003			MX-TxCIM
005			20251113132144.0
008			20251ss2025|||mgw ||ppoop|||00||0|eengdd
022			_a0925-9864
022			_a1573-5109 (Online)
024	8		_ahttps://doi.org/10.1007/s10722-024-02322-7
040			_aMX-TxCIM
041			_aeng
100	0		_aDev Nidhi Tiwari _938166
245	1	0	_aExploring diversity in aromatic rice landraces for physio-chemical, cooking and milling quality traits in Nepal
260			_aGermany : _bSpringer Nature, _c2025.
500			_aPeer review
520			_aThe physico-chemical, nutritional, cooking, and milling properties of rice play a crucial role in shaping consumer preferences and market demand in Nepal. This study conducted a comprehensive investigation of the major rice quality parameters of 30 fine and aromatic rice landraces, collected from different regions of the country, as potential alternatives to imported improved rice cultivars. Statistical analysis revealed that the amylose content in Sunaulo Sugandha (25.6%) and Hiupuri (27.1%) was higher than that of the check cultivars (Kalanamak: 14.3% and Samba Masuli Sub-1: 18.2%). The rice landraces were comparable to the check cultivars in terms of kernel length to breadth ratio (3.4–3.6), which ranged from medium to long and slender. The milling and head rice recovery for Balamsari Dhan and Lalka Basmati exceeded 70%, while the check cultivars had values below 60%. Furthermore, correlation analysis demonstrated a positive and highly significant relationship between amylose content and length to breadth ratio (r = 0.59***), as well as between milling recovery and head rice recovery (r = 0.69***). A positive and significant correlation (r = 0.33*) was also observed between milling recovery and grain yield. Balamsari Dhan (12.30%), Kalo Masino Dhan (11.90%), and Bayarni Masino (11.40%) were identified for higher crude protein content. This study uncovered substantial variability among the landraces across various traits, highlighting their potential for use in breeding programs aimed at improving both quality and yield components of rice.
546			_aText in English
650		7	_aRice _2AGROVOC _91243
650		7	_aGrain _2AGROVOC _91138
650		7	_aQuality _2AGROVOC _91231
650		7	_aCooking quality _2AGROVOC _927676
650		7	_aLandraces _2AGROVOC _96305
650		7	_aMilling quality _2AGROVOC _916070
650		7	_aNutritive value _2AGROVOC _91193
650		7	_aChemicophysical properties _2AGROVOC _914310
650		7	_aAgronomic characters _2AGROVOC _91008
650		7	_aRegression analysis _2AGROVOC _95834
651		7	_aNepal _2AGROVOC _93932
700	0		_aMadhav Prasad Pandey _938167
700	0		_aHira Kaji Manandhar _938168
700	0		_aTej Narayan Bhusal _938169
700	1		_aIssa, A.B. _gGlobal Maize Program _8I1706062 _9801
773	0		_dGermany : Springer Nature, 2025. _tGenetic Resources and Crop Evolution _x0925-9864 _gv. 72, p. 6013–6026
942			_cJA _n0 _2ddc
999			_c68415 _d68407