Physicochemical properties and morphological observations of selected local rice varieties in northern Afghanistan

Authors : Zubair NOORİ, Mohammad Wasif MUJADİDİ, Mohammad Wasif AMİN

Pages : 99-103

Doi:10.31015/jaefs.18016

View : 15 | Download : 6

Publication Date : 2018-09-20

Article Type : Research Paper

Abstract :In this study, milled rice insert ignore into journalissuearticles values( Oryza sativa L.); samples of local varieties insert ignore into journalissuearticles values(Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi ); were procured from Kunduz province, Afghanistan and check varieties insert ignore into journalissuearticles values(Koshihikari and Super Basmati); from Japan. We conducted the research in the Laboratory of Crop Science of Ibaraki University, Japan during February in 2018, to clarify the physicochemical and morphological traits on different local rice varieties. The results demonstrated that local rice varieties insert ignore into journalissuearticles values(Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi ); from Afghanistan including Super Basmati insert ignore into journalissuearticles values(Check); with long and slender grains, associated with significantly higher grain amylose and protein contents of 22.9 and 8.1%, respectively, which created in declined taste points. While, Koshihikari with short and medium grain types demonstrated the lowest grain amylose and protein contents of 17.7 and 5.5%, respectively, which amplified grain taste point. The micrographs observations revealed that there were no obvious alterations in the endosperm of translucent grains across varieties. In contrast, the endosperm of chalky grains in local rice varieties were differed compared to check varieties insert ignore into journalissuearticles values(Super Basmati and Koshihikari);, irregularly developed starch granules together with single spherical shape and dent-portion on their surfaces with numerous airgaps were observed due to high temperature. Such irregular arrangement leads in lower grain weight and quality.     
Keywords : Rice, Physicochemical properties, Grain morphology, Scanning electron microscope