studying on cooking and eating quality of different rice genotypes and its response to nitrogen treatment;
研究了水稻品种类型间产量构成因素对肥力反应差异。
the results showed that the effects of the amylose content selection on cooking and eating quality properties and yield traits in cross progenies varied with crosses and traits.
结果表明,籽粒直链淀粉含量选择对杂种后代蒸煮食味品质和产量相关性状有不同程度的影响,其影响程度因杂交组合及性状不同而异;
improvement of cooking and eating quality according to applications;
⑵根据用途改进米的蒸煮和食用品质;
external quality improved obviously by spikelet-removing, but there was no effect on milling quality, its effect on cooking and eating quality varied with varieties.
疏花后,稻米加工品质无显着变化,但外观品质显着改善,疏花对稻米蒸煮食味品质的影响因品种而异。
cooking and eating quality properties and yield traits were affected in different degree byselecting amylose content, and the degree varied with crosses and traits.
优先选择籽粒直链淀粉含量对杂种后代的蒸煮食味品质及产量性状均带来不同程度的影响,其影响程度因杂交组合及性状不同而异。