Труды Кубанского государственного аграрного университета


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2020, № 85

UDC: 633.18: 631.164: 577.154.31
GSNTI: 68.01.81

Correlation structure of amylographic traits of rice grain quality

The paper presents the results of studying the correlation structure of amylographictraits of rice grain quality. The research material were rice varieties Rapan (standard), Veles, Kazachok 4, Kurazh, Rapan 2, grown at the state crop plot in the Abinsky district, Krasnodar region in 2018-2019. The amylographic characteristics of the starch dispersion of grains of rice varieties were determined using a Brabender micro viscoamylograph. The relationship between the traits was studied using correlation and regression analysis, the coefficient of variation between varieties grown in 2018 and 2019 was determined. In 2018, the standard variety Rapan was the lowest in all viscosity parameters. The indicator "viscosity gradient" in the same year was the maximum in variety Kurazh and amounted to 453 Br units. In 2019, the viscosity parameters of Veles varieties significantly decreased compared to 2018 and were minimal in all viscosity parameters As in 2018, variety Kazachok 4 was characterized by maximum indices for maximum viscosity and viscosity at the end of the cooling period (500 and 857 Br units) and variety Kurazhby viscosity gradient (423 Br units).Variety Veles by indicators "time of onset of maximum viscosity", "viscosity at the end of the cooling period," the variation was average (C≤20%) - 13,81 and 15,4%, respectively, and by "viscosity gradient" - strong (C≤ 30%) - 23,73%. The average variation was noted by “viscosity at the end of the cooling period” and amounted to 10,12% in variety Rapan 2 , by “viscosity gradient” - 11,12%. The variation of the remaining varieties by the amylographic characteristics of the starch dispersion of grain of rice varieties was weak (Сv≤10%). A high inverse linear relationship was observed between the time of onset of maximum viscosity and maximum viscosity, viscosity at the end of the cooling period, viscosity gradient (r = -0,80, r = -0,83, r = -0,83, respectively), and also - high direct linear relationship between maximum viscosity and viscosity at the end of the cooling period (r = 0,97), maximum viscosity and viscosity gradient (r = 0,93), viscosity at the end of the cooling period and viscosity gradient (r = 0,93).
Keywords: Rice, grainquality, physical and chemical traits, amylose content, viscosity of starch dispersion, correlation structure.
DOI: 10.21515/1999-1703-85-178-182

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Authors:

  1. Papulova Elina Yurievna, Phd in Biology, Federal State Budgetary Scientific Institution "Federal Scientific Rice Centre".
  2. Tumanyun Natalya Georgievna, DSc in Biology, professor, Federal State Budgetary Scientific Institution "Federal Scientific Rice Centre".
  3. Tkachenko Yulia Vladimirovna, Junior scientist, Federal State Budgetary Scientific Institution "Federal Scientific Rice Centre".
  4. Olhovaya Yulia Vladimirovna, Senior scientist, Phd. in Agriculture, Federal State Budgetary Scientific Institution "All-Russian Scientific Research Institute of Biological Plant Protection".