EVALUATION AND GENETICAL STUDIES ON GRAIN QUALITY CHARACTERS IN RICE

Abstract

Genetical studies were made on eating quality characters, amylose and protein contents as well as gel consistency. The Sen (indica) type varieties were found to have higher amylose content (27-29%) and small value of gel consistency (22-27mm), less tender after cooking. Keng (japonica ) type varieties are lower in amylose content (18-20%) and larger in gel consistency (45-60mm) and is tender and sticky when cooked. 本文綜合檢討稻米食用品質性狀顆粒澱粉含量、蛋白質含量及膠體軟硬度之遺傳行為。秈稻品種有較高之顆粒澱粉含量(27-29%)，較短之膠體展流(22-27mm)及烹煮後較不柔軟；稉稻品種則顆粒澱粉含量較低(18-20%)，較長之膠體展流(45-60mm)，經烹煮後較柔軟而黏。