Study on physico-chemical properties of rice grain and effective traits on cooking and nutritional quality in rice varieties
2007
Habibi Kiyah Abadi, Fatemeh | Mo`meni, A. | Al-Lah Qoli Pur, Mehrzad | Hoseyni, Maryam | Ja`fariyan, Mahnaz | Tala Kubi, Maryam | Yekta, Mitra | A`deli, Ferdus
To determining physico-chemical affective traits on rice grain quality and cluster analysis, 50 genotypes of rice were planted in the same condition. In this research 23 quality traits were evaluated. Analysis of variance based on completely randomize design showed a high significant difference among genotypes. Mean comparison was done by dancan test. To compare rice genotypes , curves of abundance distribution was drown and showed that improved varieties are better in physical traits than local varieties but local varieties are better in chemical ,cooking and nutritional traits than improved rice genotypes. factor analysis resulted in 5 main factors which described 70 percent of total data variation. In the first factor traits such as grain appearance, length, width, shape, length of cooked grain and lipids located. In the second factor, traits such as elongation, ratio of cooked grain width, protein and zinc located in one group. Milling traits located in third factor and in fourth factor chemical traits such as amylose content, gel consistency and gelatinization temperature located. in fifth factor cooking traits such as time cooking, expanding ratio and gelatinization temperature located. Then results of factor analysis used for cluster analysis on ward method. In this analysis local, improved and foreign varieties evaluated separately and determined mean of each group. In the end, correlation between traits showed that elongation has positive correlation with protein content and negative correlation with amylase content.
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