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Abstract
Rice is a stape food
for 2.4 billion people in the world. Rice contains essential amino
acids lysine and theonine. It also contains iron and calcium but it is
not available due to presence of phytic acid. Thiamine content depends
upon the polishing of rice.
The scientist
throughout the world working genetically to develop rice varieties
having pest, fungus, herbicide, disease, stress, viral resistance,
male sterility, altered photosynthesis and flowering, increase growth
and yield better nutritional qualities like starch content, protein
and oil contents, resistant to various diseases and under adverse
condition like water-logging and salinity.
- For future rice
production we have to:
- Increase the area under high yielding rice
varieties.
- To recommend only right kind of rice varieties,
according to climate, soil and nutritional value.
- To grow genetically crop under stick recommended
management of weeding, hoeing, irrigation, fertilising and harvesting.
Future work on
symptomatology, aetiology, morphological, physiological variation of
the pathogen, pathogenic variability, types of varietal resistance,
techniques of resistance, biochemical and anatomical traits of
varieties in relation to resistance, genetics of resistance, methods
and strategies in breeding for resistance to various rice varieties
under various environmental conditions need to be studied. |
