scholarly journals Genetic architecture of leaf photosynthesis in rice revealed by different types of reciprocal mapping populations

2019 ◽  
Vol 70 (19) ◽  
pp. 5131-5144 ◽  
Author(s):  
Shunsuke Adachi ◽  
Toshio Yamamoto ◽  
Toru Nakae ◽  
Masahiro Yamashita ◽  
Masaki Uchida ◽  
...  
Keyword(s):  
Genetic Architecture ◽  
Indica Rice ◽  
Leaf Photosynthesis ◽  
Rice Varieties ◽  
Different Types ◽  
Japonica And Indica Rice ◽  
Mapping Populations ◽  
Photosynthetic Capacities

Several reliable QTLs for leaf photosynthesis were detected using reciprocal mapping populations derived from japonica and indica rice varieties with different photosynthetic capacities. 

Essential amino acids of starch synthase IIa differentiate amylopectin structure and starch quality between japonica and indica rice varieties

2005 ◽  
Vol 58 (2) ◽  
pp. 213-227 ◽  
Author(s):  
Yasunori Nakamura ◽  
Perigio B. Francisco ◽  
Yuko Hosaka ◽  
Aya Sato ◽  
Takayuki Sawada ◽  
...  
Keyword(s):  
Amino Acids ◽  
Indica Rice ◽  
Essential Amino Acids ◽  
Starch Synthase ◽  
Rice Varieties ◽  
Starch Quality ◽  
Japonica And Indica Rice ◽  
Amylopectin Structure

scholarly journals Water consumptions in Japonica and Indica rice varieties.

1985 ◽  
Vol 54 (1) ◽  
pp. 32-38 ◽  
Author(s):  
Sachio MARUYAMA ◽  
Nobuyuki KABAKI ◽  
Koichi TAJIMA
Keyword(s):  
Indica Rice ◽  
Rice Varieties ◽  
Japonica And Indica Rice

scholarly journals Study of some cooking and eating quality characters on some Egyptian rice genotypes

2014 ◽  
pp. 77-82
Author(s):  
N. B. Nessreen ◽  
A. K. Ammar ◽  
A. Ezzat
Keyword(s):  
Indica Rice ◽  
Rice Variety ◽  
Rice Flour ◽  
Eating Quality ◽  
Japonica Rice ◽  
Milled Rice ◽  
Rice Varieties ◽  
Rice Genotypes ◽  
Cooking And Eating Quality ◽  
Japonica And Indica Rice

Some Egyptian rice genotypes [i.e. Japonica (Sakha 104), Japonica/Indica (Egyptian hybrid1) and Indica (Giza 182)] were investigated to evaluate the cooking and eating quality characters. High significant differences in grain shape were observed among rice genotypes. Hulling, milling and head rice percentage were higher in Sakha 104 than other rice genotypes, while Indica type (Giza 182) recorded the lowest values in milling and physical characters. No significant differences were found in chemical composition of the three genotypes of rice was recorded, but Giza 182 had the highest protein content. All Egyptian rice genotypes were low in gelatinization temperature and soft in gel consistency. Japonica and Indica rice varieties were low in amylase content, while Japonica/Indica rice variety was intermediate. The use of RVA is considered a good index for palatability evaluation for milled rice flour and starch. The Indica and Japonica/Indica types are low in breakdown viscosity, but higher in cooked pasta than Japonica type. Japonica type recorded the best score in panel test, followed by Indica type, while Indica/Japonica rice variety was the least accepted by Egyptian consumer.

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