Correlation among Quality Characteristics in Medium-Grain Rice

Date Received: Jan 05, 2023

Date Published: Jun 30, 2023

DOI: https://doi.org/10.31817/vjas.2023.6.2.02

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How to Cite:

Tam, B., Tu, P., Pha, N., Ni, D., Vi, L., & Duong, N. (2023). Correlation among Quality Characteristics in Medium-Grain Rice. Vietnam Journal of Agricultural Sciences, 6(2), 1765–1777. https://doi.org/10.31817/vjas.2023.6.2.02

Correlation among Quality Characteristics in Medium-Grain Rice

Bui Phuoc Tam (*) 1 , Pham Thi Be Tu 2 , Nguyen Thi Pha 2 , Duong Tran Ti Ni 3 , La Ngoc Tuong Vi 3   , Nguyen Thai Duong 3

  • Corresponding author: phuoctam1987@gmail.com
  • 1 Institute of Food and Biotechnology, Can Tho University, Can Tho city 94000, Vietnam
  • 2 College of Agriculture, Can Tho University, Can Tho city 94000, Vietnam
  • 3 Department of Genetics and Rice Breeding, Loc Troi Agricultural Research Institute, Thoai Son district, An Giang province 90000, Vietnam

    • Keywords

    Medium-grain rice, amylose content, chalkiness, correlation

    Abstract


    Rice (Oryza sativa L.) grain attributes, such as grain length and shape, milling quality, and physicochemical quality, are crucial for varietal development and subsequent farm adoption. Thus, it is crucial to comprehend the phenotypic range of these grain attributes and how they relate to one another. Therefore, this study analyzed the main grain quality traits in medium-grain rice, namely the amylose content (AC), gelatinization temperature (GT), gel consistency (GC), ratio of head rice (HR), and percentage of chalkiness (PC). Correlations among the major quality characteristics were then calculated through Pearson correlation matrix analysis. The results showed that AC was highly connected with GC, and PC and HR (GC) showed a strong correlation. The correlation between GT and GC was average. The other quality traits did not correlate significantly. The phenotypes of the grain quality traits provide a basis for improving the quality of medium-grain rice populations.