A New Paddy Rice Variety "Aya" with Good Eating Quality Due to Low Amylose Content Developed by Anther Culture Breeding.
نویسندگان
چکیده
منابع مشابه
Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice
Cooked rice of 'Sasanishiki' is soft and not as sticky as those of Japanese leading cultivars 'Koshihikari' and 'Hitomebore'. As a method for efficient selection of a breeding line having a good eating quality like that of 'Sasanishiki', the use of physical properties of cooked rice and cooking quality was examined. There were differences of physical properties of the surface layer, starch-iodi...
متن کاملRelationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
A total of 787 non-waxy rice lines- 116 hybrids and 671 inbreds-were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. Th...
متن کاملBreeding three line rice hybrids with good grain quality
Studies were conducted on 20 rice hybrids with checks to assess the genetic variability, heritability and correlation among the genotypes for fifteen grain quality characters and grain yield. Seeds collected from the thirteen hybrids and check varieties were used for grain quality analysis. To assess the cooking qualities, a total of 30 unbroken milled grains were measured for their length and ...
متن کاملBreeding of a new potato variety ‘Nagasaki Kogane’ with high eating quality, high carotenoid content, and resistance to diseases and pests
'Nagasaki Kogane' is a new potato variety bred from a cross between 'Saikai 35' as a female parent and 'Saikai 33' as a male. 'Saikai 35' is resistant to bacterial wilt, contains the H1 and Rychc genes for resistance to the potato cyst nematode (PCN) and potato virus Y (PVY), respectively, and has high carotenoid content, while 'Saikai 33' has large and high-yielding tubers and is resistant to ...
متن کاملMolecular Aspect of Good Eating Quality Formation in Japonica Rice
The composition of amylopectin is the determinant of rice eating quality under certain threshold of protein content and the ratio of amylose and amylopectin. In molecular biology level, the fine structure of amylopectin is determined by relative activities of starch branching enzyme (SBE), granule-bound starch synthase (GBSS), and soluble starch synthase (SSS) in rice grain under the same ADP-G...
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ژورنال
عنوان ژورنال: Japanese Journal of Breeding
سال: 1993
ISSN: 0536-3683,2185-291X
DOI: 10.1270/jsbbs1951.43.155