Effect of Planting Methods on the Quality of Three Egyptian Rice Varieties

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In Egypt, the traditional transplanting method of rice planting is substituted by broadcasting and dibbling recently. This paper studies the effects and the changes occur in different rice varieties due to different methods on grain quality and amino acids of rice. Three Egyptian rice cultivars belonging to japonica, japonica/indica and indica subspecies were investigated for grain quality, protein and amino acid composition under three planting methods, i.e., broadcasting, seedling transplanting and dibbling. A strip plot design with three replications was used; the investigated three rice cultivars occupied the horizontal main plot, while three planting methods were devoted to the vertical main plot. The method of planting did not affect significantly the grain dimension, but it affected significantly the milling characters and the 1,000-grain weight. The highest milling characters and 1,000-grain weight came from transplanting, while the lowest one from the dibbling method. There was no significant difference between transplanting and broadcasting in milling characters and 1,000-grain weight. The chemical and cooking characters of grains showed no significant differences in moisture content and gelatinization temperature characters, while the differences in protein content and elongation were significant among the varieties and planting methods. The interaction between the planting method and rice had significant effect on the protein content. The most important essential amino acids according to the FAO/WHO pattern were not affected significantly by the different methods of planting. This means that the biological value of rice grains is not affected by different methods of planting.

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