RESPONSE OF GROWTH AND YIELDS COMPONENTS, AS WELL AS QUALITY OF AROMA THREE LOCAL VARIETIES OF RICE GOGO AROMATIC ORIGIN OF SOUTHWEST SUMBA ON THE SOIL HUMIDITY LEVEL

Abstract

Aroma quality of rice in addition to determined by genetic factor is also influenced by environmental factors. One of  those   that significantly affected  the aroma quality of aromatic upland rice is soil moisture. The stronger fragrant aroma of rice often occurs at relatively low soil moisture level, so that the grain obtained relatively low, So that when the  aroma quality of rice increases, the grain yield is lower. The purpose of this research is to know the influence of soil moisture to both growth and yield components, yield  as well as the aroma quality of three local varieties of aromatic upland  rice from South West Sumba. The experiment was carried out factorially in  a split-plot design with three replications. The first factor was  the level of soil moisture with four levels, namely: 100%, 80%, 60% and 40% FC and the second factor was local varieties, namely: Lapale Kuhi, Kiku Lapale, and Panenggo. The observed variables  included: vegetative and reproductive characters, physiological characters and aroma quality. The data collected were analyzed by analysis of variance  followed by the Honestly Significant Difference (HSD) Test at a 5% significance level. The results showed that: 1) Yield components and grain yield were the highest  at 100% Field Capacity (FC) soil moisture level, and they were significantly lower at 40% FC soil moisture level, 2) Soil moisture level also significantly affected physiological characters, namely: N, Na, proline contents , and  aroma quality of rice, 3) Decreasing  the level of soil moisture reduces  N content  of  leaves  tissue, increases  Na and proline contents of leaves  tissue.  Aroma score of rice increased with a decrease in soil moisture level, whereas 2-AP compound content of rice increased  at soil moisture level 80 % FC  and reduced both at 60% FC and 40% FC..