Grains of the fifty selected BC3F5-6 lines were subjected to
cooking and eating quality analysis including AC, GT, GC, and
fragrance (FR). The cooking and eating quality of some selected
lines are summarized in Table 6. Almost all of the selections were
found to meet the KD grain quality standards and had a desirable
intermediate AC of 14.19–16.06% similar to those of KD (15.28%).
The average AC of the selected lines was 15.01%, which was
approximately 1.6% lower than in KD. The gelatinization
temperature of a grain was measured by the alkaline spreading
value (ASV). The selections had the similar ASV score of 6.9–7.0 as
that of KD (0.7). GC was measured by the length of the gel. The
average length of the gels of the selected lines was 81.2 mm,
slightly higher than KD (75 mm), while the average length of the
gel of the donor was only 20 mm. Compared to donor, all the
selections showed a decreased AC accompanied with an increase
in GT andGC. Aroma is one of themost important characters ofKD.
All selected ILs were aromatic with score of 1–2. Despite of few
variations of aromatic scent observed among the selections, some
of ILs had similar aromatic scent as the original aroma of KD.
Grains of the fifty selected BC3F5-6 lines were subjected tocooking and eating quality analysis including AC, GT, GC, andfragrance (FR). The cooking and eating quality of some selectedlines are summarized in Table 6. Almost all of the selections werefound to meet the KD grain quality standards and had a desirableintermediate AC of 14.19–16.06% similar to those of KD (15.28%).The average AC of the selected lines was 15.01%, which wasapproximately 1.6% lower than in KD. The gelatinizationtemperature of a grain was measured by the alkaline spreadingvalue (ASV). The selections had the similar ASV score of 6.9–7.0 asthat of KD (0.7). GC was measured by the length of the gel. Theaverage length of the gels of the selected lines was 81.2 mm,slightly higher than KD (75 mm), while the average length of thegel of the donor was only 20 mm. Compared to donor, all theselections showed a decreased AC accompanied with an increasein GT andGC. Aroma is one of themost important characters ofKD.All selected ILs were aromatic with score of 1–2. Despite of fewvariations of aromatic scent observed among the selections, someof ILs had similar aromatic scent as the original aroma of KD.
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