Chinese Journal OF Rice Science

Chinese Journal OF Rice Science >

2010 , Vol. 24 >Issue 3: 320 - 324

DOI: https://doi.org/10.3969/j.issn.1001-7216.2010.03.017

研究简报

Stability of Eating Quality Traits of Japonica Soft Rice from Different Locations at Different Altitudes in Yunnan Province, China

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  • Japonica Rice Breeding Center, Yunnan Academy of Agricultural Sciences, Kunming 650205, China; *Corresponding author, E-mail: suzhenx@yahoo.com.cn

Received date: 1900-01-01

  Revised date: 1900-01-01

  Online published: 2010-05-10

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Abstract

Five japonica soft rice cultivars were cultivated at four different altitudes in Yunnan Province, China to evaluate the genetic stability of eating quality traits including amylose content, gel consistency, protein content based on AMMI model. The results showed that genotype ×environment interaction and difference in eating quality traits among genotypes and environments were significant at 5% or 1% level. The amylose content, gel consistency, and protein content were also significantly different in IPCA value. The order of stability of eating quality traits for the five cultivars was as follows: Yinguang > Yunjing 20 > Yunjingyou 4 > YH64 > H559. Environment factors affecting stability of eating quality traits were altitude and daily mean air temperature. In view of grain yield, eating quality and its stability, Yinguang and Yunjing 20 could be applied as parents to improve eating quality (especially in low amylose content breeding) and its stability.

Key words： japonica rice; soft rice; eating quality; AMMI model; altitude

Cite this article

SU Zhen-xi*,ZHAO Guo-zhen,LIAO Xin-hua,SHI Rong,JIANG Cong,ZHU Zhen-hua,ZOU Qian . Stability of Eating Quality Traits of Japonica Soft Rice from Different Locations at Different Altitudes in Yunnan Province, China

[J]. Chinese Journal OF Rice Science, 2010 , 24(3) : 320 -324 . DOI: 10.3969/j.issn.1001-7216.2010.03.017

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