Abstract
Physical, milling, cooking, and chemical qualities of basmati cultivars had great concern for researchers, producers, traders, and consumers as instability index of production is higher. Quality may be enhanced by good N optimization to responsive basmati varieties. Therefore, a field experiment was conducted for two consecutive years under split-plot design. Results revealed that application of 120 kg N ha−1 improved heat use efficiency (4.85 & 4.91 kg ha−1 degree-day−1), milling quality traits, physical quality, and chemical quality while aroma score (up to 2.50) improved only up to 60 kg N ha−1. Highest protein (7.79 & 7.77%) and least amylose (21.88 & 22.24%) content were recorded with highest N rates while highest protein yield (414.18 & 402.66 Kg ha−1) reported at 120 Kg N ha−1. Basmati varieties, HUBR 10–9 and HUBR 2–1, were superior in most of quality traits along heat use efficiency (4.62–4.70 kg ha−1 degree-day−1). However, short-grained aromatic variety HUR 917 recorded higher head rice recovery (64.34 & 63.21%), protein (7.61 & 7.63%), and amylose content over others. Most important trait, i.e. aroma (1.83–2.38) score, was higher with basmati varieties. Overall, basmati (HUBR 10–9 and HUBR 2–1) grown with 120 kg N ha−1 proved superiority. This study achieved better heat use efficiency along with improved quality of basmati rice which found to be positively correlated with most quality traits of basmati rice. The low amylose in basmati is preferable, and amylose found to be negatively correlated with heat use efficiency.
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Claims 13
Claim · model-written summary
Applying 120 kg N ha−1 improved heat use efficiency to 4.85 and 4.91 kg ha−1 degree-day−1.
- Taxon
- Basmati Ricet0
- Treatment
- 120 kg N ha−1e0
- Outcome
- heat use efficiencye0
- Direction
- improvede0
- Value
- 4.85 & 4.91 kg ha−1 degree-day−1e0
Not reportedComparator
Verbatim
e0“application of 120 kg N ha−1 improved heat use efficiency (4.85 & 4.91 kg ha−1 degree-day−1)”
t0“Basmati Rice”
Claim · model-written summary
Applying 120 kg N ha−1 improved milling, physical, and chemical quality.
- Taxon
- Basmati Ricet0
- Treatment
- 120 kg N ha−1e0
- Outcome
- milling quality traits, physical quality, and chemical qualitye0
- Direction
- improvede0
Not reportedComparator
Verbatim
e0“application of 120 kg N ha−1 improved heat use efficiency (4.85 & 4.91 kg ha−1 degree-day−1), milling quality traits, physical quality, and chemical quality”
t0“Basmati Rice”
Claim · model-written summary
Aroma score improved up to 60 kg N ha−1, reaching 2.50.
Not reportedComparator
Verbatim
e0“aroma score (up to 2.50) improved only up to 60 kg N ha−1”
t0“Basmati Rice”
Claim · model-written summary
The highest nitrogen rates gave the highest protein content, 7.79 and 7.77%.
Not reportedComparator
Verbatim
e0“Highest protein (7.79 & 7.77%) and least amylose (21.88 & 22.24%) content were recorded with highest N rates”
t0“Basmati Rice”
Claim · model-written summary
The highest nitrogen rates gave the lowest amylose content, 21.88 and 22.24%.
Not reportedComparator
Verbatim
e0“Highest protein (7.79 & 7.77%) and least amylose (21.88 & 22.24%) content were recorded with highest N rates”
t0“Basmati Rice”
Claim · model-written summary
Protein yield peaked at 120 Kg N ha−1 at 414.18 and 402.66 Kg ha−1.
- Taxon
- Basmati Ricet0
- Treatment
- 120 Kg N ha−1e0
- Outcome
- protein yielde0
- Direction
- higheste0
- Value
- 414.18 & 402.66 Kg ha−1e0
Not reportedComparator
Verbatim
e0“highest protein yield (414.18 & 402.66 Kg ha−1) reported at 120 Kg N ha−1”
t0“Basmati Rice”
Claim · model-written summary
HUBR 10–9 and HUBR 2–1 were superior for most quality traits and heat use efficiency.
Verbatim
e0“Basmati varieties, HUBR 10–9 and HUBR 2–1, were superior in most of quality traits along heat use efficiency (4.62–4.70 kg ha−1 degree-day−1)”
Claim · model-written summary
HUR 917 had higher head rice recovery of 64.34 and 63.21%.
Verbatim
e0“HUR 917 recorded higher head rice recovery (64.34 & 63.21%), protein (7.61 & 7.63%), and amylose content over others”
t0“Basmati Rice”
Claim · model-written summary
HUR 917 had higher protein content of 7.61 and 7.63%.
Verbatim
e0“HUR 917 recorded higher head rice recovery (64.34 & 63.21%), protein (7.61 & 7.63%), and amylose content over others”
t0“Basmati Rice”
Claim · model-written summary
HUR 917 had higher amylose content than the other varieties.
Verbatim
e0“HUR 917 recorded higher head rice recovery (64.34 & 63.21%), protein (7.61 & 7.63%), and amylose content over others”
t0“Basmati Rice”
Claim · model-written summary
Basmati varieties had higher aroma scores of 1.83–2.38.
Verbatim
e0“aroma (1.83–2.38) score, was higher with basmati varieties”
Claim · model-written summary
Heat use efficiency correlated positively with most basmati rice quality traits.
Verbatim
e0“heat use efficiency along with improved quality of basmati rice which found to be positively correlated with most quality traits of basmati rice”
Claim · model-written summary
Amylose correlated negatively with heat use efficiency.
Verbatim
e0“amylose found to be negatively correlated with heat use efficiency”
t0“Basmati Rice”
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