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《Fujian Journal of Agricultural Sciences》 2011-06
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Evaluation for Cooking and Tasting Quality of Indica Rice in Fujian

LI Qing-hua1,2,ZHENG Ping-li1,2,ZHENG Chang-lin1,2,LIN Lin-na1,2,JIANG Chuan,HUANG Ting-xu1,2(1.Fuzhou Branch,National Rice Improvement Center of China,Fuzhou,Fujian 350018,China; 2.Rice Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350018,China)  
Five hundreds indica varieties were analyzed to evaluate their cooking and tasting quality.The results showed that differences in the averages of alkali spreading value,amylose content and gel consistency were not remarkable for rice between three seasons.However,by the coefficient variation of the traits in various seasons,the differentiation was found greater in early-and middle-season than it in late-season varieties.More than 90% of the rice varieties were qualified with the super-excellence standard rice by three traits.With comprehensive evaluation for the traits in season,high quality rate in super-excellence rice were 69.8%、78.9% and 91.8% for early-season、middle-season and late-season indica rice,respectively.For the rest,about 34.6% of it was short in amylose contents.With combination of three traits,87.6% of the varieties were fit into 6 types out of 18 groups.Results suggest that,in high-eating quality rice breeding,it is important to select varieties that with amylase content in 15.0%-24.0%.
【Fund】: 福建省科技计划重大专项(2008NZ02);; 福建省科技计划项目——省属公益类科研院所基本专项(2010R1023-3)
【CateGory Index】: S511.21
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