Author/Authors :
Masoumiasl، A نويسنده . Assistant professor of Plant Breeding, Yasouj University , , Amiri Fahliani، R نويسنده 1. Assistant professor of Plant Breeding, Yasouj University , , Khoshroo، A. R نويسنده Assistant professor of Agriculture Machinery, Yasouj University ,
Abstract :
ABSTRACT:In rice, quality includes a set of properties and indices which are influenced by genotype and environment. Among those indices, grain appearance attributes, aroma, amylose content (AC), gelatinization temperature (GT) and gel consistency are very important. For this reason, the mentioned indices were evaluated in 2011 by a research on 9 rice varieties, comprising Iranian varieties: Hassanseraei, Domsiah-Mamasani, Gharib, 304, Mousa-Tarom, Lenjan, Yasouj local and Kamfirooz, and the American Dular variety at the lab of the faculty of Agriculture,Yasouj University. Grain length (L), grain width (W), grain L/W ratio, area and perimeter of the varieties were evaluated by image analysis. Acethylpyrroline (AP) compound; an important index of aroma in rice, was used for aroma evaluation. Clustering of varieties based on appearance properties showed that Kamfirooz and Yasouj Local varieties had the maximum and Domsiah-Mamasani and Kamfirooz varieties had the minimum relationship distance to each other. According to the AP compound, it was appeared that Moosa-Tarom, Domsiah-Mamasni, Kamfirooz, Yasouj Local, Hassansearaei and Dular varieties were dropped in aromatic group and the 304, Lenjan and Gharib varieties in non-aromatic group. Based on AC, Dular variety had a medium and the rest had low value. The Yasouj Local and 304 varieties were categorized in semi-hard and the other varieties in hard group, based on the gel consistency. The 304 variety had high GT, Yasouj Local, Dular, Lenjan and Mosa-Tarom varieties had high to medium GT and another studied varieties had medium GT.
