Genetic main effect and genotype×environment interaction for cooking quality traits in a diallel set of Indica rice (Oryza sativa L.) varieties

Abstract

Genetic main effects and genotype × environment (GE) interactions were determined for cooking quality traits of rice (Oryza sativa L.) using a complete diallel cross of seven. The field experiments were carried out over 2 years as a randomised complete block design with two replications. Amylose content (AC), gel consistency (GC) and gelatinisation temperature (GT) were affected by both genetic effects and GE interaction. Grain elongation (GEL) was found to be controlled by genetic main effects and general combining ability (GCA) × environment interaction. The high magnitude of GCA variances for all traits indicated that additive effects were more prominent in the determination of these characteristics. Narrow-sense heritabilities for AC, GT, GC and GEL were 61.21, 60.83, 29.98 and 52.29%, respectively. Among the genetic and GE interaction effects, GCA and GCA × environment were the main components for all traits. Relatively large narrow-sense heritabilities for AC, GT and GEL indicated that selection for these traits could be possible. However, due to the significance of genotype × year effects for AC, GT, and GEL genetic materials should be evaluated over several years in breeding programs.