Question

Write two high yielding varieties and two Basmati varieties of rice.

Hint:

Remember: High-yielding varieties like IR-8 and Jaya focus on production (semi-dwarf, non-lodging). Basmati varieties like Pusa Basmati-1 and Basmati-370 focus on grain quality (aroma, elongation) with Pusa Basmati-1 combining high yield with Basmati quality.

Answer 1

Step 1: Introduction to rice varieties.
Rice (Oryza sativa) is the most important staple food crop in India. Rice varieties are classified into high-yielding varieties (HYV) developed for higher production and Basmati varieties known for their aroma, long grain, and quality.
Step 2: Two high yielding varieties of rice.

• IR-8:
  • Developed by International Rice Research Institute (IRRI), Philippines
  • Introduced in India during Green Revolution (1960s)
  • Semi-dwarf stature (resistant to lodging)
  • Non-photosensitive, can be grown in any season
  • High yield potential (5-6 tons/hectare)
  • Short duration (130-135 days)
  • Parent of many Indian HYVs
• Jaya:
  • Developed in India by crossing TN-1 and T-141
  • Released in 1968
  • Suitable for both kharif and rabi seasons
  • Semi-dwarf, non-lodging type
  • High yield potential (6-7 tons/hectare)
  • Duration: 130-140 days
  • Widely cultivated in many states
  • Resistant to moderate pest attack

Other important high-yielding varieties: IR-36, IR-64, Pusa 44, Pusa Basmati (high-yielding Basmati), MTU 7029, Swarna, Samba Mahsuri
Step 3: Two Basmati varieties of rice.

• Pusa Basmati-1:
  • Developed by IARI, New Delhi
  • Released in 1989
  • Cross between Pusa 150 and Karnal Local
  • Semi-dwarf, non-lodging (unlike traditional tall Basmati)
  • Strong aroma, extra-long slender grains
  • Good cooking quality with high kernel elongation
  • Yield: 4-5 tons/hectare (higher than traditional Basmati)
  • Duration: 135-140 days
  • Resistant to bacterial blight
• Basmati-370:
  • Traditional Basmati variety from Punjab region
  • Known for excellent aroma and grain quality
  • Extra-long slender grains with strong fragrance
  • Excellent kernel elongation after cooking
  • Tall stature, prone to lodging
  • Low yield (2-3 tons/hectare)
  • Duration: 145-150 days
  • Parent for many improved Basmati varieties
  • Highly valued in domestic and export markets

Other important Basmati varieties: Pusa Basmati 1121 (world's longest grain), Pusa Basmati 1509 (early maturing), Taraori Basmati, Dehraduni Basmati, Ranbir Basmati