Association and Principal Component Analyses of Eating Quality Traits of 141 <i>Japonica</i> Rice Cultivars in China
نویسندگان
چکیده
Eating quality is the important trait of rice, and rice breeders also employ eating in breeding selection for advanced generations. Therefore, to better understand factors affecting japonica China, physicochemical indices [apparent amylose content (AAC), gel consistency (GC), protein (PC), gelatinization temperature (GT)], rapid visco analyzer parameters, cooked taste values 141 cultivars were analyzed. The divided into low, medium, total AAC groups. Association principal component analyses these performed. In value showed a significant negative correlation with AAC, final viscosity (CPV), setback (SBV), consistence (CSV), positive GC, peak (PKV), holding strength (HPV), breakdown (BDV). PC rice. For both low medium factor load matrix 1 was remarkably higher than that other indices, indicating most GC different type cultivars. results more cultivars, while similar Our findings offer new insight target traits high quality.
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ژورنال
عنوان ژورنال: American Journal of Agriculture and Forestry
سال: 2021
ISSN: ['2330-8591', '2330-8583']
DOI: https://doi.org/10.11648/j.ajaf.20210901.16