Genotype and genotype x
environment interaction of some
rice grain qualities in Tanzania
Nkori J.M. Kibanda1 and
Ashura Luzi-Kihupi2
1 Rice Breeder
2 ECARRN Coordinator
Genetic and Genotype x
environment interaction cont..
Introduction
• Genotype x environmental interaction
– Is important in plant breeding programs
– When is large, testing in several (stratified)
environments becomes necessary
• to optimize testing environments
Introduction cont..
• adequately measure genetic value of a cultivar
– Reports on the effect of genotype, genotype x
environment interaction on rice grain qualities
are available (Resurrecion, 1977, Mackill et
al.1996, Unevehr et al, 1992)
Objectives
This study had the following objectives: • Overall objective
– Investigate the response of newly breeding
rice genotypes and their interaction on the
performance grain quality attributes under
varying environments
Specific objectives
Specific objectives
• To assess the contribution and the relative
magnitudes of rice variety and variety x environment
interaction on physical and biochemical traits under
upland and irrigated ecosystems
• To estimate and assess correlations and genetic
parameters of physical and biochemical grain quality
attributes and determine their relative importance on
rice improvement under upland and irrigated cultures
Materials and Methodology
• Location: TAC (Ifakara) and SUA
(Morogoro)
• Soil and weather data were determined
• Rice genotypes
– Collected from ARI KATRIN and SUA
– Selected based on yield potential
– Composed of conventional and mutants
Materials and Methodology cont..
– Genotypes: SSD1, SSD3, SSD5,
M15A,Line85, Line88, TXD275, TXD220,
TXD306 and Supa (control
•
•
•
•
Design: RCBD;
Three replications with 2m x 4m
Seeding: 2-3 seeds/hill at 20cm x 20cm
Agronomic practices
Materials and Methodology cont..
• Data recorded:
• Grain size and shape, opacity - (Jennings
et al. 1979, IRRI 1988)
• AC - Modified simplified assay procedure
(Jliano et al. 1981)
• GC – (Campagn et al. 1973)
Statistical analysis
• Statistical Analysis
• Analysis of variance (ANOVA)
• Single site and combined analysis – SAS
software
• Estimates of variances of G, E, G x E
interactions (AlJibouri et al. 1958)
• Estimates of Genetic Coefficient of
Variation (Burton 1952)
Statistical analysis cont..
• Estimates of Heritability in the broad sense
(Hanson et al. 1956)
• Estimates of Genetic Advance at 5%
intensity (Johnson et al. 1955)
• Estimates of Phenotypic and genotypic
correlation
Table 1a: Performance of rice lines/variety
on physical analysis at SUA
Variety/lines Grain
length
(mm)
SSD5
7.53ab
SSD3
6.70abc
e6.93abc
Line 85
7M15A
6.20c
Supa
7.77a
Size
Shape
Chalkiness
Opacity
Very long
Long
Long
Long
Very long
Grain
length:bre
adth ratio
3.31
2.48
2.87
2.58
3.43
Slender
Intermediate
Intermediate
Intermediate
Slender
1.52cd
1.41cd
1.99ab
1.80abcd
1.14d
Small
Small
Small
Small
Small
TXD 275
Line 88
TXD 220
SSD1
6.70abc
6.40bc
7.27abc
7.63a
Long
Medium
Long
Very long
2.65
2.98
2.38
2.88
Intermediate
Intermediate
Intermediate
Intermediate
2.31a
1.79abcd
2.16ab
1.41cd
Small
Small
Small
Small
M55
Mean
SE
% CV
7.07abc Long
7.02
0.25
5.71
2.88
2.90
Intermediate
2.16ab
1.76
0.14
10.24
Small
Small
Small
Small
16.78
Table 1b: Performance of rice lines/variety
on biochemical analysis at SUA
Variety/
lines
Gelatinization Type
temperature
Amylose
content
Type
Gel
Type
consistency
SSD5
SSD3
Line 85
7M15A
Supa
4.67b
4.67b
1.6c
6.33a
7.00a
Intermediate
Intermediate
High
Low
Low
24.28de
24.29de
23.33e
30.51b
39.38a
Intermediate
Intermediate
Intermediate
High
High
53.67f
59.33e
60.33e
124.67b
141.30a
Medium
Medium
Medium
Soft
Soft
TXD
275 88
Line
TXD
220
SSD1
6.33a
6.00ab
6.67a
4.67b
Low
Low
Low
Intermediate
28.71bc
26.46cd
37.81a
24.58de
High
High
High
Intermediate
104.30c
97.67d
127.0b
58.00ef
Soft
Soft
Soft
Medium
M55
Mean
SE
% CV
5.67ab
5.37
0.28
9.07
Intermediate
24.57de
28.39
0.57
3.50
Intermediate
55.33ef
88.17
0.99
1.95
Medium
Table 2a: Performance of rice lines/variety
on physical analysis at TAC
Variety/
line
Grain
length
(mm)
Size
SSD5
SSD3
Line85
7.53ab
6.70abc
6.93abc
Long
Medium
Medium
6.20dc
7.77a
6.70abc
6.40bc
TXD220 6.27abc
SSD1
7.63a
M55
7.07abc
Mean
6.72
SE
0.21
% CV
5.36
Medium
Long
Short
Medium
Medium
Very
long
Long
M15A
Supa
TXD
275
Line88
Grain
length:
breadth
ratio
3.31
2.48
2.87
Shape
Chalkiness
Opacity
Intermediate
Intermediate
Intermediate
1.52cd
1.41cd
1.99abc
Small
Small
Small
2.58
3.43
2.65
2.98
2.38
2.88
2.88
2.06
Intermediate
Slender
Intermediate
Intermediate
Slender
Intermediate
Intermediate
1.80abcd
1.14d
2.31a
1.79abcd
2.16ab
1.41cd
2.16ab
1.63
0.45
14.94
Small
None
Small
Small
Small
Small
Small
18.26
Table 2b: Performance of rice varieties/lines
on biochemical traits at TAC
Variety/
line
SSD5
SSD3
Line85
M15A
Supa
TXD 275
Line88
TXD220
SSD1
M55
Mean
SE
% CV
Gelatinizati
on
temperature
4.77b
4.67b
1.67c
Type
Amylose Type
content
Gel
Type
consistency
Low
Low
Low
24.28de
24.29de
23.33e
High
High
High
53.66f
59.33e
60.33e
6.33a
7.00a
6.33a
6.00ab
6.67a
6.67a
5.67ab
6.13
Low
Low
Low
Low
Low
Interme
diate
Low
30.51b
39.38a
28.71bc
26.46cd
37.81b
24.58de
24.57de
26.89
0.18
6.88
High
High
High
High
High
Intermediate
High
124.67b
141.33a
104.33c
97.67d
127.00b
58.00ef
55.33ef
99.07
1.58
2.76
7.43
Medium
Medium
Medium
soft
Soft
Soft
Soft
Soft
Soft
Medium
Hard
Table 3a: Performance of rice lines/variety on physical traits
combined in two locations (SUA &TAC)
Variety/
line
Size
SSD5
Grain
length
(mm)
7.38ab
SSD3
Line85
M15A
Supa
TXD275
Line88
TXD220
SSD1
M55
6.62cdef
6.77cde
6.25f
7.60a
6.30ef
6.32def
6.80cd
7.62a
7.03bc
Long
Long
Medium
Very
long
Medium
Mean
SE
% CV
6.87
0.16
5.54
Long
Grain
Shape
length:bre
adth ratio
3.14ab
Slender
2.56b
2.85ab
2.73ab
3.31a
2.68ab
Medium 2.78ab
Long
2.94ab
Very
2.88ab
long
Long
2.93ab
2.88
0.21
17.54
Intermediate
Intermediate
Intermediate
Slender
Intermediate
Intermediate
Intermediate
Intermediate
Intermediate
Chalkiness
Opacity
1.00cd
Small
1.00cd
2.67b
2.50b
0.17d
3.67a
1.50c
3.83a
0.83cd
2.50b
Small
Small
Small
Small
Small
Small
Small
Small
Small
1.97
0.14
14.04
Table 3b: Performance of rice lines/variety on biochemical
traits combined in two locations (SUA &TAC)
Variety/ Gelatinization
line
temperature
Type
Amylose
content
SSD5
5.17e
SSD3
Line85
M15A
Supa
TXD27
5Line88
TXD22
0SSD1
M55
5.33de
4.00f
6.33bc
7.00a
6.33bc
6.17bc
6.50ab
4.83e
5.83cd
Mean
SE
% CV
5.75
0.19
8.20
Interme 24.66fg
diate
Interme 24.93fg
diate
Interme
25.95de
diate
Low
29.39c
Low
33.06b
Low
27.09d
Low
26.69de
Low
35.00a
Interme 23.95g
diate
Interme 25.73defg
diate
27.65
0.61
5.38
Type
Gel
Type
consiste
ncy
Intermed 56.00I
Mediu
iate
Intermed 59.67h m
Mediu
iate
High
High
High
High
High
High
Intermed
iate
High
67.50g
127.30c
145.30a
113.30d
101.00e
131.02b
58.67hi
76.17f
93.62
0.93
2.44
m
Mediu
m
soft
Soft
Soft
Soft
Soft
Soft
Mediu
m
Mediu
m soft
Results and discussion cont..
• Genotypes were significant in all the traits
except for grain shape in all the locations
an when data were pooled
• Performance of genotypes on the traits
varied across environments
• Grains ranged from very long to medium,
slender to intermediate grain shape with
small opacity
Table 4: Mean squares from combined analysis of variance
(ANOVA) for different physical and biochemical
characters/traits at SUA and TAC
df
Grain
Grain
Chalkiness
Gelatini
Amylose
Gel
zation
cont.
consistenc
Source of
length length:
variations
breadth
temperat
ratio
ure
Location/(Enviro 2
y
1.04
0.03
6.67**
8.82*
33.56**
1782.15**
6
0.35
0.20
0.77
0.33
1.22
21.13
Genotypes (G)
3
1.65
0.30
9.36**
4.94**
82.81**
6960.27**
GxE
6
0.16
0.18
1.15
3.19**
36.87**
217.97**
Error
18
-0.15
0.26
0.66
0.22
2.22
5.21
nment) (E)
Replications
(R/E)
Results and discussion cont..
• Location and genotype mean squares
were significant on chalkiness, AC, GC
and GT
• Genotype x Environment interactions were
significant on AC, GC and AC
Table 5: Genotypic (top) and phenotypic correlations of rice
grain qualities from 10 rice genotypes combined from SUA
& TAC
Trait
Grain
length
Grain length
1.00
Shape
-0.28*
Shape
Chalkiness
Gelatinization
temperature
Gel
consistency
Amylose
content
1.00
(-0.27*)
Chalkiness
-0.37**
-0.13
1.00
(-0.39**)
(-0.13)
Gelatinization
temperature
0.21
-0.25
0.13
(0.24)
(-0.24)
(0.12)
Gel
consistency
0.58**
0.21
0.17
0.19
0.65**
0.22
0.21
0.20
Amylose
content
0.58**
0.23
-0.05
-0.43**
0.57**
(0.50**)
(0.25*)
(-0.04)
(-0.48**)
0.62**
* Significant at 5% level ** Significant at 1% level
1.00
1.00
1.00
Results and discussion cont..
• Significant genotypic and phenotypic
correlations were positive between AC
with GC suggesting that selection for GC
would simultaneously improve AC, but with
significant negative correlation with GT
• Similar result between AC and GC have
been reported (Juliano and Villareal, 1993)
Table 6: Table Variance components of grain
qualities of 10 rice genotypes at SUA and TAC
2g
Character
Grain length
Grain length : breadth
ratio
Chalkiness
Amylose content
Gelatinization
temperature
Gel
consistency
2
 g =genetic variance
0.25
0.02
0.02
7.66
0.26
1123.72
2
2l
2gl
0.03
0.12
0.18
51.61
0.01
0.01
11.55
0.99
70.92
 e =error variance
2l =location (environment) variance
2ph =phenotypic variance
2gl =genotype location variance
h2 =heritability
2e
0.15
0.26
0.07
2.21
0.22
5.21
2ph
0.28
0.06
0.17
13.80
0.82
1160.05
h2
89.3
33.3
11.8
55.5
35.4
96.9
Expected
genetic
advance
14.17
(%of
5.34
mean)
36.4
15.36
17.68
72.60
Results and discussion cont..
• High genetic variance were on chalkiness,
GC and AC
• High heritability on GL, AC and GC
• High genetic advance on GC
Conclusion
• Grain qualities varied among genotypes and in varying
environments
• Most lines tested meet most of the market and
consumers’ preferences in Tanzania (Long to medium)
grain size with slender to intermediate shape,
intermediate AC, intermediate GT and soft GC
• GC had high heritability and genetic advance and had
significant positive phenotypic and genotypic correlations
with GL and AC suggesting that GC can be used as a
reliable selection criterion for indirect improvement of AC
in early generations in specific environments