Correlation among Quality Characteristics in Medium-Grain Rice

Rice (Oryza sativa L.) grain attributes, such as length and shape, milling quality, physicochemical are crucial for varietal development subsequent farm adoption. Thus, it is to comprehend the phenotypic range of these attributes how they relate one another. Therefore, this study analyzed main quality traits in medium-grain rice, namely amylose content (AC), gelatinization temperature (GT), gel consistency (GC), ratio head rice (HR), percentage chalkiness (PC). Correlations among major characteristics were then calculated through Pearson correlation matrix analysis. The results showed that AC was highly connected with GC, PC HR (GC) a strong correlation. between GT GC average. other did not correlate significantly. phenotypes provide basis improving populations.