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Volume 26 Issue 6
Feb.  2012
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Article Contents
LI Qing-hua, ZHENG Ping-li, ZHENG Chang-lin, LIN Lin-na, JIANG Chuan, HUANG Ting-xu. Evaluation for Cooking and Tasting Quality of Indica Rice in Fujian[J]. Fujian Journal of Agricultural Sciences, 2011, 26(6): 1003-1006.
Citation: LI Qing-hua, ZHENG Ping-li, ZHENG Chang-lin, LIN Lin-na, JIANG Chuan, HUANG Ting-xu. Evaluation for Cooking and Tasting Quality of Indica Rice in Fujian[J]. Fujian Journal of Agricultural Sciences, 2011, 26(6): 1003-1006.

Evaluation for Cooking and Tasting Quality of Indica Rice in Fujian

  • Received Date: 2011-08-15
  • Rev Recd Date: 2011-09-26
  • Publish Date: 2011-12-15
  • Five hundreds indica varieties were analyzed to evaluate their cooking and tasting quality.The results showed that differences in the averages of alkali spreading value,amylose content and gel consistency were not remarkable for rice between three seasons.However, by the coefficient variation of the traits in various seasons, the differentiation was found greater in early-and middle-season than it in late-season varieties.More than 90% of the rice varieties were qualified with the super-excellence standard rice by three traits.With comprehensive evaluation for the traits in season, high quality rate in super-excellence rice were 69.8%、78.9% and 91.8% for early-season、middle-season and late-season indica rice,respectively.For the rest, about 34.6% of it was short in amylose contents.With combination of three traits, 87.6% of the varieties were fit into 6 types out of 18 groups.Results suggest that, in high-eating quality rice breeding,it is important to select varieties that with amylase content in 15.0%-24.0%.
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    林玲娜, 李清华,郑苹立. 2001年福建省部分籼稻品种米质检测结果及初步分析[J].福建稻麦科技,2002,20(3):12-13.
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    黄利兴, 李清华,林玲娜,等.籼型杂交晚稻稻米品质性状的遗传效应分析[J].福建农林大学学报:自然科学版,2006,35(3):225-231.
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