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Preliminary study on quality traits of indica hybrid rice

MA Yu qing,LI Shi gui,WANG Yu ping,LI Han yun,GAO Ke ming (Rice Research Institute,Sichuan Agricultural University,Wenjiang 611130,China)  
The relationship between 18 hybrid rice from 9 CMS lines and 3 restorer lines and their parents for exterior quality and cooking-eating characters were studied.The results indicated that the average length and length/width of hybrid rice were inclined to the mean of their parents,and chalky area and chalky rice percentage exceeded mid parent value.The value of gelatinization temperature and amylose content of hybrid rice were between that of both parents.Similarly,there was no significant difference between value of hybrid rice and that of mid parent for average gel consistency.Correlations between chalky area and kernel length,chalky rice percentage and length/width,amylose content and gelatinization temperature,amylose content and gel consistency were significantly positive;but the correlations between chalky area and chalky rice percentage ,amylose content and chalky area,chalky rice percentage and amylose content were significantly negative,it suggested that in order to obtain desirable grain quality through breeding,it was necessary to reduce the chalky area and increase gel consistency.
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