声明
TABLE OF CONTENTS
List of Tables
List of figures
List of Abbreviations
ABSTRACT
摘要
1.CHAPTER ONE:GENERAL INTRODUCTION
1.1.Introduction
1.2.Problem statement and justification
1.3.Objectives
1.3.1.General objective
1.3.2.Specific objectives
2.CHAPTER TWO:LITERATURE REVIEW
2.1.Rice crop,origin and its biology
2.2.Rice production and consumption in the world
2.2.1.Rice production in China
2.2.2.Japonica rice production in China
2.3.Rice grain quality
2.3.1.Appearance quality
2.3.2.Milling quality
2.3.3.Cooking,eating quality
2.3.4.Nutritional quality
2.4.Rice environment and planting techniques
2.4.1.Rice ecosystems
2.4.2.Rice planting methods
2.4.3.Rice irdgation techniques
2.4.4.Rice nutrition
3.CHAPTER THREE:MATERIALS AND METHODS
3.1.Materials and experiment field conditions
3.2.Seed preparation and experiment design
3.3.Harvesting and rice grain yield measurement
3.4.Physical quality traits
3.4.1.Brown Rice Yield
3.4.2.Milled Rice Yield
3.4.3.Degree of milling
3.4.4.Grain length,grain width and length to width ratio
3.4.5.Chalkiness grain rate
3.4.6.Grain thickness
3.4.7.Percentage of imperfect grains
3.5.Chemical quality traits
3.5.1.Amylose content
3.5.2.Protein content
3.5.3.Total starch(TS)
3.6.Statistical analysis
4.CHAPTER FOUR:RESULTS
4.1.Grain yield and yield components
4.2.Physical quality traits
4.2.1.Appearance quality
4.2.2.Milling quality
4.3.Chemical quality traits
4.3.1.Cooking,eating and nutritional qualities
4.4.Relationships among physical and chemical quality traits
5.CHAPTER FIVE:DISCUSSION
5.1.Grain yield
5.2.Grain quality traits
5.3.Relationship among physicoehemical quality traits
6.CONCLUSIONS
REFERENCES
ACKNOWLEDGEMENTS
9.PUBLICATIONS
10.APPENDIX