SYNOPSIS OF THE PROPOSED RESEARCH PROJECT FOR NATIONAL SCIENCE AND

TECHNOLOGY (NST) FELLOWSHIP, 2018-2019

Title of the Research Work

(In English): ORGANOLEPTIC AND GRAIN QUALITY TRAITS OF AROMATIC RICE VARIETIES AS
INFLUENCED BY SUPPLEMENTATION OF ZN AND 2 –ACETYL-1-PYRROLINE

(In Bengali): সুগন্ধি ধানের অগানোনেন্ধ

গ িক এবং শসয দাোর গুেগত উপর জ িংক

SCOPE/RATIONALE OF THE WORK :

Fine rice is mainly used by the people in the preparation of palatable dishes and sold at a higher price in the market
due to its special appeal for aroma and acceptability. Bangladesh imports around 50 thousand tons of aromatic rice
each year from neighboring countries (Bayes, 2003). Still Bangladesh has a bright prospect for export of this fine
rice thereby earning foreign exchange. Islam et al. (1996) observed that the yield of aromatic rice is much lower
than those of other rice growing countries because of lack of improved variety and judicious fertilizer management.
Selection of appropriate variety and application of integrated nutrient management, the yield can be increased.
Another drawback is that the aroma of rice is gradually decreased with advancing storage period. Researchers have
identified approximately 200 different volatile compounds that contribute to rice aroma. Buttery et al. (1988)
reported that 2-acetyl-1-pyrroline (2--AP), (E)-2-nonenal, octanal, decanal (E,E)-2-decenal, hexanal, 4-vinylphenol
are the key contributors to rice aroma. Among these complicated multiple volatile substances that have been
detected in fragrant rice, 2-AP was identified as the most prominent compound contributing to aromatic characters
of scented rice (Sriseadka et al., 2006). The 2-AP production is genetically controlled but the concentration is also
actually affected by other factors such as environment, climate, location and nutrient elements (Yoshihashi et al.,
2004). These findings imply that good management on cultivation conditions could enhance 2-AP production and
increase yield in fragrant rice (Yoshihashi, 2005). So yield and grain quality of aromatic rice may be improved by
applying optimum amount of specific fertilizers and can also increase the aroma by applying with 2-AP in soil.
Evidence from previous studies showed that different nutrient elements viz. N, P, Ca, Zn, Mn and Mg affect aroma
formation in aromatic rice and showed a significant relationship with 2-AP biosynthesis (Yoshihashi, 2005). Among
these, Zn is the key input for improving the grain quality of aromatic rice. Therefore, a study plan will be undertaken
to find out the effect of Zn and 2-AP supplementation on organoleptic and grain quality traits of aromatic rice
varieties.
Objectives

a) To study the effect of Zn and/or 2 -AP on yield, organoleptic and grain quality traits of aromatic rice and
b) To select suitable combination of Zn and 2 AP levels for maximizing yield with optimum organoleptic and
grain quality traits.
Materials and methods:
Experimental site: The experiment will be conducted at the farm of Sher-e-Bangla Agricultural University, Dhaka-1207
which is situated at 2346 N latitude and 9023 E longitude at an altitude of 8.45 meter above the sea level under AEZ 28
(Madhupur Tract).
Crop : rice
Sources of seed: Bangladesh Rice Research Institute (BRRI), Joydebpur, Gazipur
Treatment:
Factor-1: variety: 2
a) V=BRRI dhan34 b)V= BRRI dhan80
Factor -2: Zn level = 3
Zn0= 10 kg ZnSO4/ha(Recommended dose) + 0kg ZnSO4/ha (supplementation), Zn1=10 kg ZnSO4/ha + 2 kg
ZnSO4/ha (supplementation), Zn2= 10 kg ZnSO4/ha+ 4 kgZnSO4/ha (supplementation)
Factor 3. 2- AP level = 3
AP0=0 ml 2-AP mother solution /L water in 5 kg pot soil, AP1= 0.503 ml 2-AP mother solution /L water in 5 kg pot
soil, AP2= 1.006 ml 2-AP mother solution /L water in 5 kg pot soil
Experimental Design: CRD
Replications:3
Data collection: The following data will be collected
Organoleptic characters : Appearance: White/Creamish white/ brown/ Red streaks/ White with brown streaks/
White with black streaks. Cohesiveness:Well separated/Partially separated/Slightly separated/Moderately separated/
Very sticky. Tenderness on touching:Soft/Moderately soft/Moderately hard/Hard/Very soft. Tenderness on
chewing: Soft/ Moderately soft/ Moderately hard/ Hard/Very soft Taste: Good/ Desirable/ Tasteless/ undesirable
Aroma: Strong/ Optimal/ Mild. Elongation: Excellent/ Good/ Moderate/ None. Overall acceptability : Excellent/
Good
Quality characters: 1000-grain weight (g),Grain yield(t/ha), Biological yield(t/ha),Harvest index (%),Seed size
distribution-Large -Medium and –Small Grain, husk ratio, Hulling (%),Milling(%),Kernel length breadth ratio,
Amylose content, Protein content, Starch percentage, 2-AP content, Length and breadth of kernel, after cooking
Chalkiness (%),Cooked rice texture
Statistical analysis of data: Data obtained for different parameters will be statistically analyzed using computer
based software MSTAT-C and mean separation will be done by LSD at 5% level of significance.
Timeframe Results:

Activities Duration ( months)

Review of Literature 1
Land preparation & fertilizer application 1
Experimentation & Data collection 5
Harvesting 1
Data analysis 2
Thesis preparation 2
Total 12
Socio-Economic contribution & Conclusion:
A Sweet-smelling rice assortment has possessed a prime position in national and universal markets as a result of
their magnificent quality characters. Despite the fact that its creation is lower, it can be expanded by receiving
current cultivating hones and appropriate supplement administration. The exact level of zinc and 2-AP will be
determined for increasing yield, quality and aromacity of fragrant rice. After well accomplishment of the present
study, the finding may put remarkable contribution to improve the quantity and quality of fragrant rice also.

References:

Bayes, A. (2003). Research for rich rice. The Daily Star July 30, 2003.
Buttery, R.G., Turnbaugh, J.G. and Ling, L.C. (1988). Contribution of volatiles to rice aroma. J. Agric. Food Chem.
36(5): 1006-1009.
Sriseadka, T., Wongpornchai, S. and Kitsawatpaiboon, P. (2006). Rapid method for quantitative analysis of the
aroma impact compound, 2-acetyl-1-pyrroline in fragrant rice using automated headspace gas
chromatography. J. Agric. Food. Chem. 54:8183–8189.
Yoshihashi, T.(2005). Does drought condition induce the aroma quality of aromatic rice. Japan International
Research Center for Agricultural Sciences, Food Sci. Divn. News Letter for Intl. Collaboration, 45: p. 4.
Yoshihashi, T., Nguyen, T.T.H. and Kabaki, N.( 2004). Area dependency of 2-acetyl-1-pyrroline content in an
aromatic rice variety, Khao Dawk Mali 105. JARQ-JPN Agr. Res. 38:105–109.

…………………………... ………………………..
Signature of the supervisor Signature of the student
Prof. Dr. Tuhin Suvra Roy Anup roy
Department of Agronomy Reg. No.: 13-05282
Sher-e-Bangla Agricultural University, M.S. student,
Sher-e-Bangla Nagar, Dhaka-1207. Institute of Seed Technology
Cell no: +8801710515090 Sher-e-Bangla Agricultural University,
E-mail: tuhinsuvra2002@yahoo.com Sher-e-Bangla Nagar, Dhaka-1207.
Cell no:+8801723630503
E-mail: anupr254@gmail.com