STUDY ON CORRELATION AMONG EATING QUALITY AND COOKING AND APPARENT AND MILLING QUALITY OF SOUTH-CHINA INDICA RICE IN THE EARLY-CROPPING SEASON
文献类型： 会议论文
第一作者： Zhou Shao-Chuan
作者： Zhou Shao-Chuan 1 ; Li Hong; Wang Jia-Sheng; Huang Dao-Qiang; Xie Zhen-Wen; Lu De-Cheng;
作者机构： 1.Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, Guangdong , China
关键词： South-China indica rice;eating quality;principal component analysis;multiple comparisons
会议名称： Promoting global innovation of agricultural science & technology and sustainable agriculture development
主办单位：
页码： 535-539
摘要： Properties of 77 samples of South-China indica rice varieties grown in early-cropping season were tested under the national standard of quality rice GB/T 17891/1999, studies on correlation among eating quality(EQ) and other properties showed a significant negative correlation between EQ and amylose content(AC) ,and a significant positive correlation between EQ and gel consistency(GC) factor, and a significant negative correlation between EQ and imperfect rice rate(UR) factor; The order of significance of four factors to EQ was GC>UR>AC>C(chalky grain).Meanwhile issue of EQ breeding of South-China indica rice grown in early-cropping season was discussed.
分类号： S
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