벼 雜種集團에서 현미 種皮色과 미질관련형질간의 관계

• 영문명: Relationship between pericarp color and grain quality characters in segregating rice population
• 발행기관: 한국육종학회
• 저자명: Kwang Ho Kim(金光鎬) Young Pyeong Jeong(鄭渶平) Yun Hye Chung(鄭允惠)
• 간행물 정보: 『한국육종학회지』Vol.28 No.4, 464~471쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1996.12.30

영문 초록

Pericarp color and quality characters of rice grain were observed in F₂, F₃ and F₄ of crosses between red and light yellow pericarp varieties to clarify the relationship between pericarp color and grain qulality characters. No difference was found in distribution mode of alkali digestion value, amylose content, iodine blue value of cooked water and glossiness degree of cooked rice among F₂ populations distinguished by pericarp color. But in F₃ or F₄ significant difference of mean value was recognized among red, brown and light yellow pericarp color populations or pedigree lines in several grain quality characters such as grain hardness, alkali degestion value, amylose content, gel consistency, water absorption rate, iodine blue value and glossiness of cooked rice. Reverse tendency was found in amylose content or iodine blue value between colored pericarp and normal pericarp F₃ populations or F₄ breeding lines along with pigmented parental varieties used.

목차

ABSTRACT

緖言

材料 및 方法

結果 및 考察

摘要

引用文獻

키워드

Rice Pericarp color Grain quality characters