期刊论文详细信息
Japanese Journal of Crop Science
Relationships between the Characters of Hull, Brown Rice and Paddy Grain of Different Specific Gravity among Different Cultivars
Hua WU1  Yoshinori YAMAMOTO1  Youji NITTA1  Akira MIYAZAKI1  Jianzhong CAI1  Tetsushi YOSHIDA1  Youli YAO1  Yulong WANG1 
关键词: Brown rice;    インド型;    Grain size;    玄米;    Hull;    水稲;    Indica;    精籾;    Japonica;    日本型;    Rice;    比重;    Specific gravity;    籾殻;    Winnowed paddy grain;    粒の大きさ;   
DOI  :  10.1626/jcs.69.54
学科分类:农业科学(综合)
来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan
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【 摘 要 】

By categorizing the water selected ripened paddy grains into groups with different specific gravity, we observed several characteristics of the paddy grain and brown rice in four cultivars. It was found that the grains of cultivars with heavier grain were intensively distributed in higher specific gravity, whereas those of cultivar with lighter grain were sparsely distributed around lower specific gravity. The coefficient of variation (CV) of the character in brown rice was always higher than that of the respective character in paddy grain. These results suggested that after the size of the hull was determined at flowering, the brown rice still had a wider variation. The brown rice volume was primarily determined by its thickness, and the influences of its length and width varied among cultivars. With the increases of brown rice volume, all characters of the paddy grain volume, the specific gravity of paddy grain, the paddy grain weight, and the brown rice-paddy grain ratio increased. These were found to be consistent in the four cultivars. The hull weight and the paddy grain weight showed positive correlation in two cultivars, but not in the others. It was concluded that the specific gravity closely related with the paddy grain weight, which was mainly determined by its brown rice volume. The brown rice volume was primarily subject to its thickness. The hull's role in regulating the growth of brown rice might be different among cultivars.

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