Evaluation on yield, yield component and physico-chemicals of advanced rice lines

Five new rice lines, namely, P589, P590, P591, P592 and P593 and three control varieties, MR253, MR263 and MR84 were evaluated in a preliminary yield trial for yield, yield components, physico-chemical properties as well as resistance to pests and diseases. Most of the new rice lines showed early maturation (102 – 120 days) and culm height ranged from 99.2 – 111.8 cm. Panicle length of advanced rice lines ranged from 24.3 – 26.6 cm. The percentage of filled spikelets/panicle of advanced rice lines ranged from 72.7 – 82.4%. Lines P590 and P593 significantly produced a heavier weight equivalent to a thousand grains as compared to all control varieties. Line P591 significantly produced a higher yield/ha as compared to all control varieties. The physical properties showed that all new rice lines produced 85% of head rice recovery and had long and slender grains. The chemical properties showed that P589 and P592 contained low amylose while P590, P591 and P593 contained intermediate amounts. They could be grouped into soft (P589), medium (P590, P591 and P592) and hard (P593) gel consistency. Alkali spreading values were low for P590, P591 and P593 and intermediate for P589 and P592. Evaluation for pests and diseases showed that lines P589, P590, P591 and P593 were resistant while P592 was moderately resistant to foliar blast disease. However, none of these rice lines showed resistance against sheath blight and bacterial leaf blight diseases. Screening for pests resistance showed that P589 and P592 were resistant to brown plant hopper while P590, P591 and P593 were moderately resistant to brown plant hopper. Meanwhile, P591 was resistant to Tungro disease while P589, P590, P592 and P593 were moderately resistant to the disease. Generally, P590, P591 and P593 have been found to be more promising lines due to their higher yield output with long and slender grain type and intermediate amylose content which met the Malaysian consumers’ preference.