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《Journal of Hunan Agricultural University》 1990-04
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THE RELATIVITY OF RICE GRAIN QUALITY CHARACTERISTICS——I. RELATIONS BETWEEN EATING QUALITY AND OTHER GRAIN QUALITY CHARACTERISTICS OF INDICA NON-WAXY RICE

Xiang Yuanhong;Tang Qiyuan;Huang Yanxiang, (The Department of Agronomy)  
Grain qualities of fifty indica non-waxy rice varieties (lines)were studied by correlation analysis, regression analysis and path analysis.The results obtained show as follows: a. Among all tested varieties, there isa highly significant positive correlation between alkali spreading value and ea-ting quality, but a highly significant negative correlation between amylose con-tent and eating quality. Eating quality is significantly affected by alkali sp-reading value, amylose content and protein content, but the negative effect ofamylose content is the most important. b. As to early indica rice, brownrice rate and amylose content are the two important characteristics decreasingsignificantly eating quality. Their effects are independent of each other andnearly egual. c. Amylose content and grain shape (length width) have a sig-nificant effect on eating quality of late indiea varieties. d. For good qualityand intermediate quality rice, protein content is the significant factor affectingeating quality. In addition, the paper discusses the factors affecting eatingquality and the relation between protein and eating puality.
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