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《Journal of Jilin Agricultural University》 2002-04
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Comprehensive Analysis of Quality Characters of Late Japonica Rice

YANG Ze-min 1, HU Kong-feng 2, LEI Zhen-shan 2, LIN Gui-wu 1 (1.Department of Agronomy, Huazhong Agricultural University, Wuhan, Hubei 430070, China; 2.Department of Plant Science, Xinyang Agricultural College, Xinyang, He′nan 464000,  
Principal component analysis and correlation analysis were performed to test quality characters of nine main late japonica rice varieties cultivated in Hubei province by the statistic analysis system of the USA. The results showed that chalkiness, head rice rate and gel consistency are not only the key elements to determine rice quality, but they also have bigger C V, so better rice can be selected by breeding or cultivation. Quality score of late japonica rice is first determined by the component of milling and appearance, then by shape component, followed by the components of cooking and nutrition. Multiple and complex correlations exist among each character. The content of amylose and protein is inversely proportional to gel consistency, so are brown rice yield and milled riceyield to protein content; chalkiness is proportional to grain length and gel consistency. Moreover, the direct and indirect path coefficients and the multiple correlation equation were calculated.
【CateGory Index】: S511.22
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