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《Southwest China Journal of Agricultural Sciences》 2008-06
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Analysis of grain quality characteristics of varieties of super rice with different grain types

QIN Gang1,HUANG Min2,YAN Yong3(1.Project Office,Guangxi Academy of Agricultural Sciences,Guangxi Nanning 530007,China;2.College of Agronomy,Hunan Agricultural University,Hunan Changsha 410128,China;3.Rice Research Institute,Guangxi Academy of Agricultural Sciences,Guangxi Nanning 530007,China)  
Based on grain length and length to width ratio,grain types of 12 varieties of super rice were analyzed by hierarchical clustering analysis using Euclidean distance and Ward's method.Furthermore,comparison and correlation analysis of 9 grain qualities in varieties of super rice with different grain types were conducted.The results were showed that the 12 varieties were categorized into two groups with long thin grain type(Ⅰ) and medium thick grain type(Ⅱ),in which the varieties of long thin grain type had the better grain qualities of brown rice rate,chalky rice rate,chalkiness degree and gel consistency,while the varieties of medium thick grain type had the better grain qualities of milled rice rate and amylose content,but also the grain qualities of head rice rate,alkali spreading value and protein content of the two types were equivalent.In addition,it was also found that there were significant positive(r=0.858,P0.05) and very significant positive(r=0.918,P0.01) correlation of the brown rice rate to milled rice rate and chalky rice rate to gel consistency of the varieties of long thin grain type,respectively.However,there were significant positive(r=0.862,P0.05) and very significant negative(r=-0.913,P0.01) correlation of chalky rice rate to chalkiness degree and gel consistency to amylose content of the varieties of medium thick grain type,respectively.
【Fund】: 广西青年科学基金项目(桂科青0640022);; 广西农业科学院科技发展基金项目(2005014)
【CateGory Index】: S511
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