Analysis of Grain Quality Related Properties in Korean Rice Land-races Germplasm
2013
Lee, J.R., National Academy of Agricultural Science, Suwon, Republic of Korea | Ma, K.H., National Academy of Agricultural Science, Suwon, Republic of Korea | Lee, K.A., National Academy of Agricultural Science, Suwon, Republic of Korea | Kwak, J.G., National Academy of Agricultural Science, Suwon, Republic of Korea | Lee, J.S., National Institute of Crop Science, Suwon, Republic of Korea | Kang, H.K., Kongju National University, Yesan, Republic of Korea | Kim, Y.K., National Academy of Agricultural Science, Suwon, Republic of Korea | Cho, J.W., Chungnam National University, Deajoen, Republic of Korea | Lee, S.Y., National Academy of Agricultural Science, Suwon, Republic of Korea
This study was conducted to make clustering analysis based on major physicochemical characteristics related to palatability of 394 Korean rice land-races. The items investigated were protein content, Mg content, K content, Mg/K ratio, Toyo-taste value, ADV (alkali digestion value) and amylose content. The range of the physicochemical characteristics such as amylose, protein, magnesium, potassium was from 12.4 to 28.9%, from 5.2 to 9.9%, from 12.7 to 37.7 mg and from 60.0 to 125.9 mg, respectively. In this experiment, the grain quality, properties significantly associated with the estimates of Toyo taste meter, were protein and amylose contents and hot viscosity. Also, at the expected taste as a cooking rice, using Toyo taste meter, a total 16 accessions were selected as good taste as Ilpumbyeo. Also, IT173444, IT008530 and IT006554 were selected as remarkable sources for the cooking rice, in terms of gelatinated temperature and Toyo taste meter value.
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