Volume 8 • Issue 1 • 1000657 J Nutr Food Sci, an open access journal ISSN: 2155-9600 Open Access Research Article Khalid et al., J Nutr Food Sci 2018, 8:1 DOI: 10.4172/2155-9600.1000657 Journal of Nutrition & Food Sciences J o u r n a l o f N u t r i t i o n & Fo o d S c i e n c e s ISSN: 2155-9600 *Corresponding author: Zulqarnain Haider, Research Offcer, Rice Research Institute, Kala Shah Kaku, Lahore, Pakistan, Tel: +92-42-37951826; +92-321- 6499992; E-mail: z.haider.breeder@gmail.com Received November 14, 2017; Accepted January 10, 2018; Published January 18, 2018 Citation: Khalid UB, Haider Z, Iqbal S, Jabbar MR, Raza MA, et al. (2018) Nutritional, Physico-Chemical and Milling Quality Traits in Aromatic Pure Basmati Rice Lines as Affected by Different Transplanting Dates. J Nutr Food Sci 8: 657. doi: 10.4172/2155- 9600.1000657 Copyright: © 2018 Khalid UB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Nutritional, Physico-Chemical and Milling Quality Traits in Aromatic Pure Basmati Rice Lines as Affected by Different Transplanting Dates Usama Bin Khalid, Zulqarnain Haider*, Shawaiz Iqbal, Muhammad Rizwan Jabbar, Mohsin Ali Raza and Sheikh Tahir Latif Rice Research Institute, Kala Shah Kaku, Lahore, Pakistan Abstract Basmati is the type of rice (Oryza sativa L.) which is long, slender-grained aromatic rice traditionally from the India and Pakistan. Basmati rice is considered sensitive to photoperiod as well as temperature and is highly affected by these climatic factors resulting in signifcant yield fuctuations. Therefore, a feld experiment was conducted to study the effects of these climatic factors on grain, cooking and nutritional qualities of eight advance pure Basmati rice lines by transplanting these lines at four different dates. The results suggested that all the pure basmati lines or genotypes initiates fowering within a specifc range of day length duration and temperature. Delaying the transplanting date did not affect the fowering time of studied basmati lines that indicates the lines were pure basmati in nature and had a strong basmati background. Maximum average yield was observed between 23 rd June and 14 th of July as depicted by yield data of all the dates. Head rice recovery was increased by delaying the dates of transplanting. Protein and amylose contents were recorded highest when lines were transplanted on 14 th of July. Bursting was reduced with the delayed transplanting while cooked grain length showed no signifcant changes with delay in transplanting. Average grain length, average grain thickness and average grain width also remained unchanged by transplanting delay. Keywords: Basmati rice; Humidity; Nutrient availability; Genetics; Grain endosperm Introduction Time of transplanting is the most important factor among all the agronomic components of yield that directly afect the yield in any crop especially in Basmati rice (Oryza sativa L.) varieties or lines [1]. Tree climatic factors i.e. photoperiod sensitivity, temperature and humidity are reported to caste crucial efects in fowering of the Basmati rice lines. Pure Basmati lines only fower between specifc ranges of these climatic factors. Any fuctuation in these factors during fowering time results in incomplete fowering. Likewise, during grain flling period, these factors are also of the same importance and signifcantly afect grain flling and yield reductions. Most of the Basmati rice cultivars are naturally bred to fower between the temperature ranges from 20°C to 25°C [2]. Pure Basmati lines twitches anthesis in the last week of September when temperature falls below 25°C and completes in fowering within frst week October until the temperature falls below 20°C. Transplanting Basmati rice too early or too late shortens or prolongs the duration of rice crop respectively from transplanting to panicle initiation causing sterility and lower milling quality. It is observed that variations in growth temperature by varying the transplantation dates caused variation in productivity and quality of rice crop [3]. Previous studies exploring the efects of temperature on kernel development by various researchers have showed that higher temperatures during the plant development stage of grain-flling result in decrease in rice kernel width and thickness and increased chalkiness [4]. However, efects of temperatures on amylose content of diferent rice cultivars were recorded signifcantly variable [5]. Too high or too low night time air temperature stresses causes reduced substrate supply to the grain endosperm, which results in slow growth of starch granules and irregular granular organization [6]. Ahmed et al. [7] showed that high temperature decreased the grain flling period from 32 days to 26 days, reducing yield by 6%. Te diference in quality aspects of milled rice is attributed to the diference in amylose and protein contents as well as due to structure of amylopectin in grains of milled rice before and afer cooking [8]. Furthermore, variations in soil moisture and nutrient availability, ambient temperature and atmospheric composition also afected starch functionality [9]. Lanning et al. [10] also demonstrated that higher temperature results in increased accumulation of lipids and decreased accumulation of proteins and starch which is major component of milled rice and afect the cooking in terms of elongation afer cooking, texture and stickiness. Liang et al. [11] also showed lipids forms inclusion complexes with the helical structures of amylose which in result infuenced the swelling and viscoelastic properties of the grain starch. It is reported that during the phase of grain development, accumulation of amylose content in rice is signifcantly afected due to genetics of the crop as well as temperature. In the same way, protein contents are reported to be increased at lower temperatures, which results in a higher content of amylose in ripened grains of rice [12]. It has been reported by many researchers that average rice yield as well as its nutritional and cooking quality are signifcantly afected by weather conditions. Studies carried out on rice demonstrated the negative impact of drastic changes in rainfall patterns coupled with rising temperatures could be managed by changes in planting dates, transplanting dates, transplant age and crop spacing [13]. Terefore, the present study was aimed at evaluating nutritional, physico-chemical, milling and cooking quality attributes of eight Basmati rice cultivars in response to diferent transplanting dates.