Rice (Oryza sativa L.) is the staple food of more than 60 per cent population of the world. Many hybrids and improved high yielding varieties have been developed in several countries in recent years, but they are susceptible to diseases due to narrow genetic makeup. Therefore, discarded by the farmers within a short period. Considering the devastating nature of the Grain discolouration disease and huge quantity as well as quality losses, the present investigation was carried out on various aspects to generate scientific information on rice grain discolouration and to develop suitable...