Griffing and Hayman Diallel Analyses of Variane for Eating and Processing Quality Parameters of Milled Rice
Other Title
白米食用與加工品質性狀之 Griffing 與 Hayman 氏全互交變方分析
Journal
中華農業研究
Journal Volume
46
Journal Issue
1
Pages
15-31
Date Issued
1997-03-02
Date
1997-03-02
Author(s)
Yih-Chuan Kuo
Bill D. Webb
James W. Stansel
郭益全
偉伯比爾
史譚索詹姆士
Abstract
Amylose content and amylographic viscosity measurements, both chemical and physical properties of milled rice, arc important eating and processing quality parameters and are characteristics of a endosperm. A six-parent diallel cross was made and, thus, a genetic study on such endosperm characteristics was conducted.直鏈澱粉含量與澱粉黏度測定值為白米主要之化學與物理特性，更是稻米食用與加工品質之重要指標性狀，屬胚乳性狀。本研究利用水稻六親本全互交以進行該等性狀之遺傳分析。
Subjects
Amylose content
Amylographic viscosity measurements
Diallel analysis
Endosperm characteristics
Milled rice
直鏈澱粉含量
澱粉糊黏度測定值
全互交分析
胚乳性狀
白米
Publisher
農業試驗所
Type
journal article
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