Apparent Amylose Content and Gelatinization Temperature Types of Philippine Rice Accessions in the IRRI Gene Bank

Issue Date

3-2009

Abstract

Apparent amylose content (AC) and alkali digestibility (gelatinization temperature [GT] index) of defatted brown rice flour of 1,227 Philippine rices stored in the International Rice Research Institute (IRRI) gene bank (TT Chang Genetic Resources Center) had been analyzed by IRRI chemists from 1977 to 1989. To verify the predominant grain quality traits of traditional Philippine varieties, AC and GT data were retrieved and studied. Good quality rice (cluster 1 soft texture) with intermediate AC (18-24%) and intermediate GT was the major combination, followed by high AC rice with intermediate GT (cluster 2 medium texture). The major AC type was intermediate, then high, and waxy (glutinous). There were few low AC entries. The major GT type was intermediate, then low, and high. Hence, the good overall grain quality of the traditional Philippine varieties was confirmed.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

92

Issue

1

Page

106-109

Document Type

Article

Frequency

quarterly

Physical Description

graphs, tables, references

Language

English

Subject

alkali digestibility, apparent amylose content, cluster for grain quality, gelatinization temperature, IRRI gene bank, Philippine traditional rice varieties

En – AGROVOC descriptors

BROWN RICE; GRAIN CROPS; CROP QUALITY; VARIETIES; AMYLOSE; JELLIFICATION; GENE BANKS

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