https://scholars.tari.gov.tw/handle/123456789/20278
Title: | EVALUATION AND GENETICAL STUDIES ON GRAIN QUALITY CHARACTERS IN RICE | Other Titles: | 稻品質性狀之評估及其遺傳研究 | Authors: | Sung-Ching Hsieh Yih-Chuan Kuo 謝順景 郭益全 |
Issue Date: | Oct-1982 | Publisher: | 中華農學會、亞太育種學會中華民國分會 | Start page/Pages: | 99-112 | Source: | 植物育種研討會專集/Proceedings of a Symposium on Plant Breeding | 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。 |
URI: | https://scholars.tari.gov.tw/handle/123456789/20278 |
Appears in Collections: | (1)作物組 |
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