Journal of Taiwan Agricultural Research

Author:Yong-Pei Wu, Ai-Na Hsu and Yih-Ching Huang

Abstract:

The main objective of this study was to determine the relationships between the characters of rice panicle and the palatability of cooked rice. Twenty-four indica and thirty japonica rice varieties (54 in total) were available in this study. All materials were grown at courtesy of Chia-Yi Experiment Station, TARI in the 1st cropping season of 1998. The results obtained by simple correlation analyses between the characters of rice panicle and the palatability of cooked rice of twenty four indica rice varieties showed that the flavor and cohesion of cooked rice were positively correlated with grain number of secondary branches, number of spikelets per panicle, number of fertile grains per panicle and panicle density. Also, the appearance of cooked rice was positively correlated with panicle density, and the grain yield was positively correlated with the hardness of cooked rice. However, the results obtained in thirty japonica rice varieties indicated that the overall sensory evaluation of cooked rice was negatively correlated with grain yield, but the hardness of cooked rice was negatively correlated with grain number of secondary branches and panicle number. In addition, the relationships between characters of rice panicle and the palatability of cooked rice were different in japonica and indica rice.

Key words:Characters of panicle, Palatability, Rice

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