2023, Vol. 8, Special Issue 6

The present investigation is carried out to study the genetic parameters for grain appearance quality, milling and eating quality characters in forty five rice germplasm accessions. Analysis of variance revealed significant differences for all the traits under study. Genotypic and phenotypic coefficient of variation their higher magnitude were registered towards quality characters gel consistency and head rice recovery (%) suggesting that the gene pool sufficient variability was found thus indicated ample scope for genetic enhancement for choice for these characters. High heritability including higher genetic advance as mean percentage for quality character viz., head rice recovery percent, gel consistency, elongation ratio, cooked rice width, milling %, endosperm content of amylose, hulling %, paddy L/B ratio, brown rice length width ratio, brown rice length, brown rice width, kernel L/B ratio, kernel length, paddy length and paddy width the expression traits recommended prevalence of the additive gene action. These kinds of characteristics can be enhanced by mass selection and another hybridization methodology dependent on the selection of progeny.