Agronomic Features of Basmati Rice
The Agronomic Features of
Indian Basmati Rice are as follows:
- The Basmati plant rice is very tall and weak and hence prone to
lodging.
- Basmati rice is photo-period sensitive and susceptible to most of
the insect pests and diseases.
- Breakage percentage of long and extra long grain on milling is
very high, giving lower head recovery.
- Generally, productivity of Basmati rice in traditional growing
areas is as low as 10 quintals/Hectare.
- At all stages of the crop growth and in almost all parts of the
plant, the typical aroma of Basmati is evident. The principal aroma
compound responsible for the unique flavour of Basmati rice has been
identified as 2-Acetyle-1-Pyrroline.
- Basmati rice varieties are known to produce better aroma when
these cultivars are exposed to cool weather conditions during
ripening. Hence Basmati rice requires relatively cooler temperatures
(25°C in day and 21°C at night) during crop maturity for
better retention of aroma.
- The Basmati rice exhibits location effect quite considerably.
Therefore the best quality of Basmati rice is grown in traditional
areas due to an interaction of genotype, soil and environmental
factors.
- Timely sowing and transplanting of Basmati rice is an important
factor in determining grain yield and quality parameters.
- Early sowing or transplanting produces higher yields while late
improves quality.
- Also, early transplanting of traditional varieties prolonged the
duration of vegetative phase resulting into a tall and leafy crop
and such a crop is more prone to lodging because of excessive
vegetative growth and plant height.
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