Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm
نویسندگان
چکیده
منابع مشابه
Multivariate Physiological Indices for Salt Tolerance Classification in Indica Rice (oryza Sativa L. Spp. Indica) Suriyan Cha-um
summary. The aim of this investigation was to identity effective criteria for classification of salt tolerance and salt sensitivity in rice cultivars by using multivariate characters. Osmolarity in salt-stressed leaves decreased, and was positively related to low water potential (Ψ w) (r 2 =0.99 and r 2 =1), leading to chlorophyll a degradation (r 2 =0.65 and r 2 =0.77) in both salt-tolerant (H...
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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: Rice
سال: 2018
ISSN: 1939-8425,1939-8433
DOI: 10.1186/s12284-018-0245-y