Study on adaptability, quality and quantity characters of rice genotypes in Mazandaran

This experiment was carried out to determine the morphological and qualitative traits and yield adaptability of 8 genotypes with hill spacing of 25cm×25cm with experimental design randomized complete block with 4 replications in two locations of Mazandaran province (Amol and Tonekabon) during 2004-2006. The eighteen traits were measured based on standard evaluation system for rice. The simple and combined analysis of variance were done for grain yield and the effect of year, location and genotype, genotype × year, genotype × location, year × location and the three way interaction of year × location × genotypes were calculated. Simple and combined analysis of variances showed that there were significant different between genotypes. Results showed genotypes 7 and 4 were the most stable, respectively on using Lin and Binns method, because of having less variance within location and less coefficient of variance. Development and release of high quality rice cultivars is one of the major objectives in rice breeding programs in Iran. Amylose content (AC), gelatinization temperature (GT) and gel consistency (GC) are very important characteristics determining end-use and cooking quality in rice. Results also indicated that (25-30%), (6-7 class) and (40-70 mm) for AC, GT, and GC, respectively. Consequently, appropriate breeding schemes based on hybridization and selection for these traits may bring about an improvement of cooking quality in rice.