Griffing and Hayman Diallel Analyses of Variane for Eating and Processing Quality Parameters of Milled Rice

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。