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Genetic improvement of the main quality characters of Indica hybrid rice

GUO Yongmei,LU Yixuan,LIU Xiaoli,TU Jian,GU Qiongyao,LI Huahui,TANG Chunyan (Institute of Food Crop Research,Yunnan Academy of Agricultural Sciences,Kunming 650205,China)  
The performances of head rice rate,chalkiness,length/width,amylose content,gel consistency,alkali value and protein content of 18 combinations and 9 parents were tested,and the correlations between characters of milling,appearance,cooking and nutrition,were analyzed.Ways for improvement quality might be as follows:(i)to select the hybrid rice combination with good quality of appearance and cooking,the genetic improvement of parents could be conducted through the increase of length/width and decrease of amylose content and chalkiness,and the difference of endosperm character between parents should be small;(ii)to improve head rice rate of hybrid rice,the head rice rate of the parents should be high;(iii)to select the hybrid rice combination with fine quality and high nutrition,the parents that we need should be used.
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