Open AccessOrganoleptic and grain quality traits of aromatic rice varieties as influenced by supplementation of Zn and 2-acetyl-1-pyrroline
Author(s) -
T. Roy,
Aparna Roy,
Md. Arfan Ali,
Rajesh Chakraborty,
Maruf Mostofa,
Anil Kumar Mahato,
Md. Mehedi Hasan Sumon,
Nahid Sultana
Publication year - 2019
Publication title -
plant science today
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.204
H-Index - 6
ISSN - 2348-1900
DOI - 10.14719/pst.2019.6.4.620
Subject(s) - aromatic rice , organoleptic , aroma , cultivar , flavor , grain quality , zinc , chemistry , yield (engineering) , food science , agronomy , horticulture , biology , oryza sativa , organic chemistry , materials science , biochemistry , gene , metallurgy
Aromatic rice fetches premium prices in world markets due to its pleasant smell and enchanting flavor. In Bangladesh, the quality of aromatic rice is much inferior than those of other rice growing countries because of lack of improved variety and judicious agronomic management. Selection of appropriate variety and supplementation zinc (Zn) and 2-acetyl-1-pyrroline (2-AP) can improve the aroma. The present study exhibited the effects of 2-AP and Zn supplementation on yield and quality of aromatic rice. Two well-known aromatic cultivars, BRRI dhan80 and BRRI dhan34, were cultured separately in pot supplemented with 2-AP and Zn. The results showed that supplementation of 2-AP and /or Zn along with conventional practices had significant effects on organoleptic and some quality parameters studied in this study. The concentration of 2AP and Zn in rice grain increased with increasing their application rate. Additionally, grain 2-AP concentrations were significantly and positively correlated with organoleptic characters. Interactions of both these elements with the complex process of 2-AP formation remain to be explored.