Variation of Yield Components and Cooking Quality of Rice Landraces Collected from Farmers in Phitsanulok and Phetchabun Provinces

Abstract

Rice landraces variety (Oryza sativa L.) is important role on the diversity of genetic resources for Thai rice breeding programs. This study aimed to evaluate the variations of yield components and grain quality of rice landraces collected from farmers in Phitsanulok and Phetchabun provinces. The four characters of yield components including the number of panicles per plant, numbers of filled seed per panicle, percentage of seed set, and 100 seeds weight were used to measurement. The quality of the grain was also evaluated by amylose and gel consistency on 10 rice landraces varieties and compared with 3 standard check varieties. This study was set on the Completely Randomized Design (CRD) with 3 replications. The results showed that the variation on yield components were found between rice varieties within rice group and between rice groups.  The cooking quality of rice landraces can be classified into 4 groups according to the standard criteria of the Department of Agriculture (2002), comprising; RPR1, FR1 and WR1 varieties showed soft-sticky seed cooked with hard flour texture as into the first group; FR3, FR4 and KDML105 showed soft-sticky seed cooked with medium flour texture as into the second group; WR2 and WR3 showed sticky seed cooked with medium flour texture as into the third group; and FR2, RPR2, RPR3, RD6 and Luem Pua showed sticky seed cooked with soft flour texture as into the last group. Therefore, the results of this study can be using to promote farmers cultivation or can be used as selection to improve rice quality for the consumers.