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Evolving Quality Rice for Temperate Highlands

机译：温带高原的优质水稻

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摘要

Rice quality is determined by the contribution of physical, chemical and cooking properties of rice kernels and their interactions. The experimental materials included six basmati type and four non-basmati varieties, which were used to study fourteen quality traits and their genetic correlations at the Rice Research and Regional Station, Khudwani (SKUAST-K), Kashmir, India, in the year 2007. Among the characters studied amylose content (AC) exhibited very high significant positive correlation with kernel length (KL), kernel length after elongation (KLAC), alkali spreading value (ASV) and volume expansion ratio (VER). Gel consistency (GC) showed negative significant association with AC, ASV and KL. High and low score for aroma after cooking was sensed for Pusa sugandh-3 and Mushk Budji, respectively. Based on the simple correlation coefficients it was suggested that traits like KL, KLAC, kernel length-breadth ratio, AC, GC, ASV and VER, should be used in formulationrnof selection indices for developing quality rice for the region.
机译：稻米的品质取决于稻米的物理，化学和蒸煮特性以及它们之间的相互作用。实验材料包括6种巴斯马蒂型和4种非巴斯马蒂型，它们用于研究2007年在印度克什米尔胡德瓦尼水稻研究和区域站（SKUAST-K）的14个品质性状及其遗传相关性。在研究的特征中，直链淀粉含量（AC）与籽粒长度（KL），伸长后籽粒长度（KLAC），碱铺展值（ASV）和体积膨胀率（VER）表现出非常高的正相关。凝胶稠度（GC）与AC，ASV和KL呈负显着关联。 Pusa sugandh-3和Mushk Budji分别感觉到烹饪后香气的高分和低分。根据简单的相关系数，建议将KL，KLAC，籽粒长宽比，AC，GC，ASV和VER等性状用于制定该地区优质水稻的配方选择指标。

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    Asif B. Shikari; Syed Zameer; G. A. Parray; Gul Zafar;

  • 作者单位

    Rice Rsearch and Regional Station, Khudwani SKUAST-K Kashmir 192 102 INDIA;

    Division of Post Harvest Technology SKUAST-K Shalimar Kashmir 191 121 INDIA;

    Rice Research and Regional Station Khudwani SKUAST-K Kashmir 192 102 INDIA;

    Division of Plant Breeding & Genetics SKUAST-K Shalimar Kashmir 191 121 INDIA;

  • 收录信息 美国《工程索引》(EI);
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