Biochemical Evaluation of Quality Parameters in Rice (Oryza sativa L.)
نویسندگان
چکیده
منابع مشابه
Evaluation of genetic parameters and heritability of traits in rice (Oryza sativa L.) using diallel method
To study the genetic control of grain yield and its components in rice using Hayman graphical method, 56 progenies obtained from diallel mating with eight parents (64 genotypes in total) were evaluated using randomized complete block design with three replications at research field of the Rice Research Institute of Iran in 2013. Agronomic traits, grain yield and its components were measured and...
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Seventy genotypes of rice (Oryza sativa L.) were evaluated during Kharif 2012 to study the nature and extent of correlation among yield and yield attributing characters, days to 50 per cent flowering, days to maturity, number of effective tillers per plant, plant height, panicle length, number of grains per panicle, 1000-grain weight, grain yield per plant, kernel length, kernel breadth and L/B...
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Evaluation of eating quality in early breeding generations of rice is critical to developing varieties with better palatability. This paper reports DNA markers associated with eating quality of temperate japonica rice and an evaluation method aided by multiple regression analysis. A total of 30 markers comprising STSs, SNPs, and SSRs were tested for their association with palatability using 22 ...
متن کاملThe extent of linkage disequilibrium in rice (Oryza sativa L.).
Despite its status as one of the world's major crops, linkage disequilibrium (LD) patterns have not been systematically characterized across the genome of Asian rice (Oryza sativa). Such information is critical to fully exploit the genome sequence for mapping complex traits using association techniques. Here we characterize LD in five 500-kb regions of the rice genome in three major cultivated ...
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A study was conducted to evaluate the cooking and eating quality of Ofada rice. Quality parameters measured were; volume increase, grain elongation (GE), water uptake (WU), cooking time (CT), solids in cooking gruel (SCW), gelatinization temperature (GT) and amylose content (AC). The result showed that Ofada rice had high cooked rice volume with length and breadth increase of 152.54% and 87.85%...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2019
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2019.810.024