Abstract
The present experiment was conducted to comprehensively compare and analyze the quality traits of aromatic rice varieties and non aromatic rice varieties, and analyzed the main quality traits of 20 aromatic rice varieties with the method of phenotypic principal component analysis and cluster analysis. Results showed that the 20 aromatic rice protein average content was significantly higher than non aromatic rice, cooking and eating quality were better than that of aromatic rice, and there were 16 aromatic rice varieties in the gel consistency properties met the national standard quality level, a number of quality indicators were higher than the variation coefficient of aromatic rice varieties. The cumulative contribution rate of grain shape factor, milling quality factor and cooking and eating quality to grain quality was 65.5% percent. Twenty varieties of aromatic rice were classified as three types, and the each of three categories had characteristics of high quality. In the aromatic rice quality breeding, it should be pay attention to the appearance quality(grain shape traits and chalk white) and rice milling quality(whole refined rice rate), which could improve the whole refined rice rate, reduce the chalk white degree, and choose the parental genetic background far at the same time, in order to enhance quality of aromatic rice resources in northeast China, achieve the goal of quality breeding in order to enhance quality traits of aromatic rice varieties.
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Claims 8
Claim · model-written summary
Aromatic rice had significantly higher average protein content than non aromatic rice.
Verbatim
e0“the 20 aromatic rice protein average content was significantly higher than non aromatic rice”
Claim · model-written summary
The text reports better cooking and eating quality, although its comparator is unclear.
Not reportedComparator
Verbatim
e0“cooking and eating quality were better than that of aromatic rice”
Claim · model-written summary
Sixteen aromatic rice varieties met the national quality standard for gel consistency.
Verbatim
e0“there were 16 aromatic rice varieties in the gel consistency properties met the national standard quality level”
Claim · model-written summary
Several quality indicators had high variation coefficients among aromatic rice varieties.
Verbatim
e0“a number of quality indicators were higher than the variation coefficient of aromatic rice varieties”
Claim · model-written summary
Grain shape, milling quality, and cooking and eating quality factors cumulatively contributed 65.5% to grain quality.
- Taxon
- aromatic ricet0
- Material
- aromatic ricet0
- Outcome
- grain qualitye0
- Value
- 65.5% percente0
- Qualifier
- grain shape factor, milling quality factor and cooking and eating qualitye0
Not reportedDirection
Verbatim
e0“The cumulative contribution rate of grain shape factor, milling quality factor and cooking and eating quality to grain quality was 65.5% percent.”
t0“Aromatic Rice”
Claim · model-written summary
Twenty aromatic rice varieties were classified into three quality types.
Verbatim
e0“Twenty varieties of aromatic rice were classified as three types, and the each of three categories had characteristics of high quality.”
Claim · model-written summary
The authors recommend emphasis on appearance and milling quality when breeding aromatic rice.
Verbatim
e0“In the aromatic rice quality breeding, it should be pay attention to the appearance quality(grain shape traits and chalk white) and rice milling quality(whole refined rice rate)”
Claim · model-written summary
The authors recommend choosing parents with distant genetic backgrounds.
Verbatim
e0“choose the parental genetic background far at the same time”
t0“Aromatic Rice”