Physico-Chemical and cooking characteristics of anther derived doubled haploid lines of two elite indica hybrid rice varieties - Ajay and Rajalaxmi

Grain quality is the primary determinant for market price and consumer acceptability in rice, a major food crop of the world. Despite sincere and persistent efforts by the breeders, none of the hybrids developed in India possess excellent grain quality. Doubled haploid breeding which can play a vital role in accelerating the breeding process, can also help in the development of true breeding lines having uniform grain quality. In the present study, the range of variation for grain quality present in the doubled haploid populations derived from two heterotic indica rice hybrids- Ajay (CRHR7) and Rajalaxmi (CRHR5) was studied. The physico-chemical characteristics and cooking quality traits were studied on twenty recombinant doubled haploid lines derived from each hybrid. The results suggest that eight derivatives from each hybrid possess all the grain quality characteristics at desired levels and some were better than their respective parents in terms of both quality and uniformity.