Grain and eating qualities of waxy hybrid rice (Oryza sativa L.) derived from non-waxy and waxy parents

Issue Date

12-2009

Abstract

Waxy or glutinous rice is predominantly consumed and has strong cultural affinity in Lao PDR. The study evaluated the grain and eating qualities of rice hybrids derived from the International Rice Research Institute (IRRI) hybrid rice parents with waxy varieties from Laos to exploit the possibility of hybrid rice application for glutinous rice. The mean head rice recovery of the hybrids was similar with the mean head rice recovery of the parents. The degree of the amylose content (AC) of non-waxy hybrids depends on the relative performance of the inbred parents. Hybrids derived from the crosses among waxy with low amylose parents had low to very low AC. The crosses among waxy varieties with intermediate to high AC generated hybrids with intermediate AC. Genes for high AC were completely dominant over intermediate and low AC. all of the hybrids (waxy and non-waxy) have soft gel consistency (GC). High AC in non-waxy rice is not associated with hard GC. Hybrids which have high gelatinization temperature (GT) were associated with intermediate to high AC. Hybrids with low GT were associated with intermediate to low and very low AC. Soft, medium and hard texture category of the waxy rice (hybrid and inbred) preferred by Lao consumers was not associated with low AC. The soft, medium and hard texture of non-waxy rice was associated to low, medium and high amylose content.

Source or Periodical Title

Philippine Journal of Crop Science

ISSN

0115-463x

Volume

34

Issue

3

Page

59-67

Document Type

Article

Frequency

tri-quarterly

Physical Description

tables/graphs

Language

English

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