Genetic studies for grain quality traits and correlation analysis of mineral element contents on Al-Ahsa rice and some different varieties (Oryza Sativa L.)

One of the most significant goals in plant breeding programs is to generate new rice varieties with increased elements and good grain quality. In this experiment, ten rice genotypes were evaluated for grain quality traits and protein percentage. Also, milled rice of the ten genotypes were used for analysis of mineral elements. The results revealed that mean squares attributable to genotypes were significant for all traits during the two growing seasons, showing the presence of broad genetic variability among genotypes for all traits under consideration. However, the Indica type (Egyptian Yasmin and Giza 182) gave the highest value for grain length (7.10, 6.52 mm) and grain shape (2.87, 2.82 mm) under the two seasons. While, Al-Ahsa Type1 and Al-Ahsa Type2 rice varieties gave the highest values in protein percentage, which gave 10.80 and 9.80%. Correlation coefficients among the nine grain quality traits clarifying eight absolute positive correlation grain length with grain shape, grain width with hulling % and head rice %; grain shape with amylose content %; hulling % with milled rice and head rice %; milled rice % with head rice %; head rice % with gelatinization temperature. On the other hand, there were seven absolute negative correlations between grain length with grain width; grain width with grain shape and amylose content %; grain shape with hulling % and head rice %; amylose content % with milled rice %, head rice % and gelatinization temperature. In micronutrient elements Al-Ahsa Type1 and Al-Ahsa Type2 varieties gave the heights value for N, P, K, Mg %. Also, gave the heights value for Na (73.25, 73), Fe (20.12, 19.80), and Zn (125.60, 122.70). Pearson's correlation observed eight absolute positive and significant correlations, which were between; nitrogen content (N), P, K, Mg, Na, Fe, Zn, Cu and protein percentage. (c) 2021 Published by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).