Abstract

Rice kernel elongation ratio after cooking is cooking quality. It is specific rice varieties. The objective of this experiment was to evaluate kernel elongation ratio after cooking in F₃ seeds of a cross between Pathumthani 1 and Paw hsan hmwe. Pathumthani 1 rice variety was characterized as non-glutinous rice, long grain, high yielding and quality after cooking as soft-sticky and fragrant. Moreover, Paw hsan hmwe rice variety was Burmese fragrant rice. It was characterized as soft, fragrant, short grains, but after cooking as kernel elongation ratio 3 times longer than their original size. The F₂ population and their parents were planted. Seeds of F₃ lines were harvested. After that, they were evaluated elongation ratio after cooking. The results showed that elongation ratio after cooking of F₃ lines seeds was segregated with a normal distribution. The line with the highest mean value in this population was as 1.61. It was higher than Pathumthani 1 and Paw hsan hmwe which were elongation ratio after cooking 1.37 and 1.55 respectively. This was showed that the kernel elongation ratio after cooking of F₃ lines seeds were quantitative trait and might be controlled by multiple genes. As a result, the mean value of elongation ratio after cooking each line was not equal.