Physicochemical properties and morphological observations of selected local rice varieties in northern Afghanistan
Abstract
In this study, milled rice (Oryza sativa L.) samples of
local varieties (Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi) were procured from Kunduz province,
Afghanistan and check varieties (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 (Sarda Barah, Garma Barah, Surkha Zurahti and Shah Lawangi) from Afghanistan including Super
Basmati (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 (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
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