Abstract:

The yield, quality and amylographic characteristics of japonica rice varieties or line introduced from Tianjin municipality were investigated. The correlation coefficients between amylose content, RVA characteristics and its palatability characteristics of introduced japonica rice varieties (line) were studied. The results showed that amylose content of tested rice showed extremely significantly negative correlation with their peak viscosities and significantly positive correlation with their setback values, their correlation coefficients were -0.927 and 0.710 respectively. The peak viscosities of tested rice showed significantly positive correlation with their palatability characteristics and their correlation coefficient was 0.689. It was demonstrated that the variety jindao1007 had highest grain yield(increased by about 58%) and worst palatability characteristics among tested rice varieties; the variety jinyuanE28 had higher grain yield and mostly similar palatability characteristics as compared with control; the variety jinyuan45 and jinyuan43 had both higher grain yield and worse palatability characteristics as compared with control; the variety jinchuan1 might be utilized as breeding materials because of high quality but lower yield.