Genetic Studies on Amylose Content and Amylographic Breakdown Viscosity of Milled Rice by Means of Generation Mean Analysis

Abstract

Amylose content and amylographic breakdown viscosity are important parameters for predicting eating and processing quality of rice. A total of 6 populations, P1, P2, F1, F2, BC1 and BC2, derived from two rice cultivars Guichow and Lemont, were used as experimental materials to elucidate the genetic information about the two endosperm characteristics. 直鏈澱粉含量及澱粉糊崩解黏度是稻米食用與加工品質判定的重要指標。本研究以Gulchow及Lemont為親本所建構成之P1、P2、F1、F2、BC1及BC2等六個族群為材料，進行稻米直鏈澱粉含量及澱粉糊崩解黏度之遺傳研究。