Analysis on Stability of AC, GT and PC in Rice Varieties (Orzya sativa L.)

摘要

The investigation of rice varieties stability for amylose content (AC), gelatinization temperature (GT) and protein content (PC) was carried out using additive main effects and multiplicative interaction (AMMI) model in three locations and two years. Eighteen tested varieties were further clustered and evaluated based on the phenotypic values of three quality traits and their Di values from the AMMI analysis. The results showed that the genotype by environment interactions, the differences of phenotype and stability of AC, GT and PC among different genotypes and environments were all significant at 1% level. Also, only one variety, W002, had high stability for all the three quality traits. Additionally, in consideration with the phenotype of AC, GT and PC, and their stability in rice varieties, etc., four rice varieties, W002, Zaofeng 9,Guangling Xiangjing and Nanjing16, could be also applied as breeding parents to improve eating quality and stability of rice.