Varietal Evaluation and Preference Analysis of Promising Spring Rice Genotypes in Dhamilikuwa, Lamjung, Nepal

S Subedi*, S Sharma, A Poudel, S Adhikari and B KC

Institute of Agriculture and Animal Science, Lamjung Campus, Tribhuvan University, Kathmandu, Nepal

*Corresponding Author: S Subedi, Institute of Agriculture and Animal Science, Lamjung Campus, Tribhuvan University, Kathmandu, Nepal.

Received: April 18, 2018; Published: June 05, 2018

Citation: S Subedi., et al. “Varietal Evaluation and Preference Analysis of Promising Spring Rice Genotypes in Dhamilikuwa, Lamjung, Nepal". Acta Scientific Agriculture 2.7 (2018).

Abstract

  A participatory varietal selection trial on Spring Rice (Oryza sativa L.) was conducted at Farmer’s field of Dhamilikuwa, Lamjung, Nepal with objective to identify high yielding promising spring rice genotypes suitable for marginal soils and farmer’s interests during spring season 2017. Seven spring rice genotypes including local check variety (Dhamilikuwa local) were laid out in randomized complete block design (RCBD) with three replications. Results revealed that yield and yield attributes were statically different among genotypes except spikelet fertility. Maximum grain yield was found in Hardinath-1 (4.81 ton/ha) which was statically similar with genotypes OM2574, PK 19333-9-9-1-1-5-5-4-1 however superior than local check variety (Dhamilikuwa local), IR 09N-503, IR 09N-538 NR 2168-65-1-1-1-1-1. On participatory varietal selection, the farmer preference score was found maximum in genotype PK 19333-9-9-1-1-5-5-4-1 which signifies this genotype have some traits (effective tiller, early maturity and robust grain) of farmer preference.

Keywords: Genotypes; Participatory Varietal Selection; Preference Analysis; Promising; Spring Rice

Copyright: © 2018 S Subedi., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.