Author(s):

Sharda Rani and Neerja Sharma

Abstract: The study aimed to evaluate the effect of seed priming on the grain quality characters of rice cultivers in direct-seeded rice. The experiment design was completely randomized with 3 replications and 4 treatments. Seeds of 2 rice genotypes IR64 and IET21214 were primed with water (hydro priming), Potassium Chloride (0.45M), Calcium Chloride (0.60M) and control (untreated paddy) for 48 hours and were sown in the field using direct-seeded rice technique. The crop was harvested at maturity and air-dried to 14% moisture content. It was stored in cloth bags for three months at room temperature before the evaluation of physicochemical quality characteristics. The physical quality characters include kernel size, shape, hulling, milling and head rice recovery. The chemical quality is mainly determined by amylose content, gelatinization temperature, gel consistency and cooking behaviour. The cooking quality of the rice genotypes did not vary with seed priming treatments. Amylose content did not change while a small but significant decrease was observed in the protein content and maximum decrease in the protein content was observed with hydropriming in both the cultivars under study. Milling, head rice recovery and 1000-grain weight increased with priming. The maximum increase was observed with hydropriming in both the cultivars followed by priming with CaCl₂ and KCl.

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