Quality analysis and evaluation of rice varieties for Hubei province regional trial in 2018

doi:10.14088/j.cnki.issn0439-8114.2019.24.052

Abstract

Abstract: In this paper, quality of the rice varieties for Hubei regional trial in 2018 was tested and analyzed. The results revealed that late rice occupied most of the fine quality rice varieties in the trials. Alkali spreading value and brown rice rate percentage were the main factors affecting the quality of glutinous rice. In non-glutinous rice, all varieties of amylose content to reach national high quality rice standards. Transparency and gel consistency were relatively good. Head rice percentage, chalkiness degree and alkali spreading value were the main factors affecting high quality rice in Hubei province.

Key words: rice, regional trial, quality, evaluation, Hubei province

CLC Number:

S511

DING Hua, GU Jian-xun, WANG Jing, LIU Jiao, HUANG Zi-yan, YANG Jie. Quality analysis and evaluation of rice varieties for Hubei province regional trial in 2018[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(24): 213-216.

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