A RESEARCH ON QUALITY OF LOCAL GLUTINOUS RICE IN SOUTH-EASTERN QIAN PREFECTURE
Jia Ruihai (Agricultural Institute of Souch-eastern Qian Autonomous Prefecture,Kaili,Guizhou)
Seven physical and chemical characteristics,crude protein, crude starch crude fat, gelatinization tempreture, lysine, tryptophane and gel consistency of 190 local glulinous rice in South-eastern Qian Autonomous Prefecture have been studied. Statistics does not show any significant difference among different types (indica and japonica) of glutinous varieties in crude protein, crude fat or mean value of gelatinizationtempreture. Regression formuda of the lysine content (g/16.8g nitrogen) dependingon the crude protein content of varieties has been calculated as y = 3.24 + 0.12x -0.0018x2(n = 169).Significant negative correlation has been observed when crude protein content of varieties is in the range of 8-14%, significant difference between local glutinous varieties and others within the prefecture in crude protein, gelatinization tempreture and crude fat has also been discovered. It seems that varieties with good edibility arc related to low crude protein content, low BEPT value and high crude fat cotent, which provides a scientific basis for breeding and comercial production of glutinous rice.