Studies on effect of chemical components on stickiness of cooked rice and their selection methods for breeding
1994
Okamoto, M. (Chugoku National Agricultural Experiment Station, Fukuyama, Hiroshima (Japan))
The nitrogen content and Mg/K ratio of brown rice were significantly correlated with the stickiness of cooked rice in japonica varieties. The Mg/KN value given Mg/K ratio divided by the nitrogen content estimated rather well the varietal difference in stickiness. On the other hand, the regional variations in the stickiness of cooked rice was significantly influenced by the temperature after heading. The optimum mean daily air temperature during 30 days after heading for stickiness of Koshihikari was found to be around 25.5 degrees C. The higher amylose content observed in cool areas may reduce the stickiness of Koshihikari. The heritabilities of the nitrogen content, Mg/K ratio and Mg/KN value showed high values. Furthermore, the nitrogen content of rice grain was found to be closely correlated with the leaf color at full heading stage. It was concluded that the leaf color at full heading stage can be used as a criterion of the selection for the grain nitrogen content in japonica rice varieties
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