中国水稻科学
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  2009, Vol. 23 Issue (1): 99-99~102     DOI:
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Correlation Analysis Between RVA Profile Characteristics and Quality in Rice

LI Gang1,2, DENG Qiming1, LI Shuangcheng1, WANG Shiquan1, LI Ping1,*
1 Rice Research Institute, Sichuan Agricultural University, Wenjiang 611130, China; 2 Institute of Biotechnology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China; *Corresponding author, E-mail: liping@cngk.com
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Abstract A total of 106 rice varieties were employed to study the relationship between RVA profile characteristics and rice quality, including the appearance quality and cooking quality. Results indicated that chalky grain rate was positively correlated with breakdown and setback of RVA profile, with correlation coefficients of -0.43** and 0.40**, respectively. RVA profile characteristics had significant correlations with amylose content and gel consistency in the varieties with low amylose content or waxy varieties, whereas not significant in the varieties with high or medium amylose content. Amylose content was positively correlated with RVA profile characteristics except for breakdown and setback in waxy varieties, with correlation coefficients over 0.85. Thus, it is concluded that the less amylose content is, the more significant correlation between amylose content and RVA profile in rice.
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Articles by authors
LI Gang
DENG Qiming
LI Shuangcheng
WANG Shiquan
Key wordsrice   chalkiness   starch viscosity   cooking and eating quality   amylose content   correlationship     
Received: 1900-01-01;
Cite this article:   
LI Gang,DENG Qiming,LI Shuangcheng et al.

Correlation Analysis Between RVA Profile Characteristics and Quality in Rice

[J]. , 2009, 23(1): 99-99~102 .
 
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