Breeding for high-yielding rices of excellent cooking and eating qualities [Philippines]
1985
Khush, G.S. | Juliano, B.O.
Many types of traditional tropical rice varieties have excellent cooking and eating-qualities but low grain yields. Most of these varieties have intermediate amylose content, intermediate starch gelatinization temperature and soft gel consistency. A few have low gelatinization temperature or high amylose. In earlier years, breeding for excellent grain qualities received low priority because the major attention was devoted to incorporation of genes for disease and insect resistance and other adaptation traits such as shorter growth duration. Milling quality has been improved at IRRI (International Rice Research Institute, Philippines) by eliminating bold chalky grains from non-waxy rices characteristics of IR8 and IR5, in favor of long slender or medium-long slender translucent grains. Cooking and eating qualities have been improved by incorporating intermediate amylose content, intermediate starch gelatinization temperature, and soft gel consistency exemplified by IR64. Aroma and grain elongation characteristics of Basmati-type rices are also being incorporated into improved plant type materials
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