Agronomic characteristics and grain physicochemical properties of special rice under CLSU condition [manuscript]
| dc.contributor.author | Maribelle P. Astejada | |
| dc.date.accessioned | 2025-10-23T06:05:21Z | |
| dc.date.available | 2025-10-23T06:05:21Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Sic special rice varieties/lines grown during dry season (December 2016 to April 2017) under CLSU condition were evaluated to; (i) determine their agronomic and yield characteristics; (ii) characterize grain physical attributes and milling qualities; (iii) determine cooking characteristics and physicochemical properties; (iv) measure degree of grain pigmentation; and (v) evaluate sensory attributes of raw and cooked rice of introduced special rice. Different varieties/lines were evaluated in Randomized Complete Block Design with three replications. Results of this study revealed significant variations on different traits like agronomic and yield components among the varieties/lines. Grain yield was highest on Dujali Black (6.2 t/ha), CL-1 (5.9t/ha), Porac-1 (5.8t/ha) and Blonde Red (5.8t/ha). Grain quality characters like physical attributes of rice, CL-1 and CLH10-3-4 produced long slender type of grains. All the varieties/lines had higher translucent grains. Milling recovery in terms of percent brown rice, milled rice and head rice were highest on Blonde Red. Most of the varieties/lines had intermediate amylose content and gelatinization temperature. High crude protein was also noted on Blonde Red (9.5%)., while soft gel consistency was observed from CL-1 variety. Anthocyanin content was high in Dujali Black and Porac-1 due to their purple pigments in the bran. *L value of CL-1 variety was found lighter while Dujali Black and Porac-1 were noted to have darker grains. Unpolished Luna Red and Blonde Red obtained the highest positive *a value, while CL-1 was found to have negative *a value indicating toward greeness. On the other hand, *b value of unpolished and polished grains of CL-1 exhibited the highest, indicating towards yellowness. In terms of sensory attributes for raw rice, CL-1 and CLH10 3-4 were rated as "like" by the sensory evaluators and characterized as aromatic, no-off odor, glossy, slightly tender and tasty. With regard to cooked rice, Dujali Black, CL-1 and CLH10-3-4 were also "like" by evaluators. | |
| dc.identifier.uri | http://granarium.clsu.edu.ph/handle/123456789/816 | |
| dc.language.iso | en | |
| dc.relation.supervisor | ROSEMARIE T. TAPIC | |
| dc.title | Agronomic characteristics and grain physicochemical properties of special rice under CLSU condition [manuscript] | |
| dc.type | Thesis |