Studying the Effect of Growing Rice Varieties in Different Water Thicknesses on the Amount of Amylase, Starch and Protein in Grain in the Conditions of Uzbekistan

Authors

  • Khojamkulova Yulduzoy Jahonkulovna Head of the "Plant Physiology and Biochemistry" laboratory, Doctor of Philosophy in Agriculture. (PhD), Rice Research Institute
  • Z. F. Ziyadullayev Deputy Director of Scientific Affairs and Innovation, Doctor of Agricultural Sciences, Professor
  • Khojambergenov Ganiybay Ametovich Association of grain and rice scientific production Irrigation and head of the reclamation laboratory, candidate of agricultural sciences
  • U. Sh. Karshieva Doctor of Agricultural Sciences, Termez Institute of Agrotechnologies and Innovative Development

Keywords:

ORIZA SATIVA, rice, grain, amylase, starch and protein

Abstract

In this article, taking into account the biological characteristics of regionalized early-early "Guljahan", "Ilgor", "Iskandar" late-ripening "Mustaqillik", "Lazurniy", "UzROS-7/13" rice varieties in different water thicknesses under the conditions of grassland-swamp soils of Tashkent region amylase, starch and protein content of cultivated rice grains were determined. Rice varieties 5; 10; When grown in water thicknesses of 15 and 20 cm, the amylase content of "Lazurnyy" variety is 21.4%, starch content is 69.9%, and protein content is 11.2%, which is higher than other varieties.

Downloads

Published

2024-06-28

Issue

Vol. 2 No. 6 (2024): American Journal of Science on Integration and Human Development (ISSN: 2993-2750)

Section

Articles