Variation of Grain Quality and Grain Filling Rapidity Milyang 23 / Gihobyeo Recombinant Inbred Lines

摘要

This study was carried out to get the basic informations regarding the varietal variations for the physicochemical properties such as protein content, amy-lose content, fatty acid content, grain quality values and color properties such as lightness value, chroma and hue for the 164 recombinant inbred lines(RILs) of Milyang 23 and Gihobyeo(M/G) at the experimental farm in the Sangji University. The principal component analysis and heritability study were conducted for this experiments. The rapidity of grain filling(RGF) for the 164 M/G RILs could be classified into four groups such as slow maturing group less than 41%, mid-slow maturing group 41~60%, fast maturing group 61~80% and very fast maturing group more than 81% based on the rapidity of grainfilling rate. The slow maturing group of RGF showed a little bit higher protein content 9.1%, compared to the other RGF groups. However, the amylose content of all the RGF groups revealed the same content by the groups. The very fast maturing group of RGF showed longer grain length in brown rice compared to other RGF varietal groups, in case of grain width in brown rice showed shorter than any other groups. The alkali digestive value which was so much related to gelatinization temperature showed 3.40 degree at fast maturing group of RGF in M/G RILs. However, the very fast maturing group of RGF revealed 4.31 degree of alkali digestive value. The principal component analysis was performed by the chemical and color properties such as quality value, protein content, amylose content, alkali digestive value, fatty acid content, lightness value, chroma and hue for M/G RJLs. The first principal component was able to explained upto 36% to total informations. It was corresponded to quality value, protein content, amylose content, fatty acid content, lightness value and a-value(green --> red). The characters regarding grain quality showed high heritable properties more than 75% of heritability, but color characters appeared relatively lower heritability compared to grain quality.