Abstract— Evaluation of Hybrids for Milling and Eating Quality Traits Under Varying Environments in Rice. The present investigation was carried out on three notified rice hybrids namely, Hybrid 6201, Hybrid 6444 and Hybrid KRH 2 and one high yielding variety IR 64 during kharif 2006 and kharif 2007 at two locations i.e. Simbhaoli (U.P.) and Hyderabad (Andhra Pradesh) to compare the physical (milling and head rice recovery) and chemical characteristics ( amylase content, gelatinization temperature and aroma) of these hybrids and inbred variety IR 64. The results showed that the mean performance for milling recovery and head rice recovery were higher at Hyderabad during both the seasons. Amylose content and gelatinization temperature showed milar values at both the locations. Further, the milling and head rice recovery of V3 (Hybrid 6444) was more as compared to IR 64. Aroma of V3 (Hybrid 6444) lost after ageing of three and six months. Further, milling recovery and head rice recovery increased with increase in ageing from one month to six months. It can be recommended that if hybrids are planted at the density of 33 plants per hill with two seedlings planted per hill and the harvest is aged for six months before milling, high head rice yields can be obtained.
Keywords— Aroma, gelatinization temperature, hybrids, head rice yield, milling recovery.
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