Crop Science Journal of Natural Resources and Life Sciences Education
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Published in Crop Sci 8:361-365 (1968)
© 1968 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Characteristics of Rice Varieties in the U.S. Department of Agriculture Collection1

B. D. Webb, C. N. Bollich, C. R. Adair and T. H. Johnston 2

About 4,400 rice varieties from 57 countries were studied to determine length of growing period, kernel size and shape, and several physical and chemical endosperm characteristics associated with rice cooking and processing behavior. Days from seeding to heading was not highly correlated with the other characters studied. Correlation coefficients between kernel length, kernel width, and length/width ratio were significant. Amylose content, starchiodine-blue values, and alkali reaction values were the best indicators of those stndied for predicting parboilingcanning stability. For long-grain U.S. varieties, protein content also was an important component of the multiple regression equation of parboiling-canning stability.

Key Words: growth duration • kernel lenght • kernel width • endosperm type • pericarp color • amylose • starch-iodine-blue • alkali reaction • protein • par-boiling-canning stability

1 Cooperative investigations at Stuttgart, Arkansas, and Beaumont, Texas, of the Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture, and the Arkansas Agricultural Experiment Station, the Texas Agricultural Experiment Station, and the Texas Rice Improvement Association.

2 Research Chemist and Research Agronomists, Crops Research Division, ARS, USDA.

Received for publication November 13, 1967.




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Environmental Quality		 The Plant Genome
Copyright © 1968 by the Crop Science Society of America.