Analysis of Yield and Quality of Rice Varieties in Chau Phu, An Giang, Vietnam
Nguyen Thi Lang, Nguyen Trong Phuoc, Bien Anh Khoa, Le Nguyen Thanh Ngoc

High Agricultural Technology Research Institute for Mekong Delta (HATRI), Can Tho

http://hatri.org

Abstract— Yield and yield components of the varieties differed statistically. 17 high-yield rice varieties were recorded (4.03-8.90 tons ha) higher than the control variety. The total number of grains showed that HATRI 04 had the highest, with values of 122 and 127.3 grains/panicle, respectively. The weight of 1000 grains: of the lines/varieties had an average weight of 24.8-28.2 gr. For short-grain high-yield rice, the softness and fluffiness of the rice depends mainly on the amylose/amylopectin content in the starch component of the rice grain. The determination of amylose content in the endosperm of rice fluctuates from 18-24 %, in which varieties such as HATRI 722, HATRI 10, Nang Hoa, SR 24 has low amylose content. In addition, gel strength is related to the softness of sticky rice. The aroma of level 2 varieties such as HATRI 10, HATRI 722 and HATRI 25, level 1 varieties for AG1, HATRI 22, SR 24, . The high head rice ratio fluctuates from 41.5- 53.40%. The HATRI 62 variety has the highest ratio and the lowest is OM8. The HATRI 10 and HATRI 190 varieties have good resistance to brown planthopper and blast disease. Analysis of 4 molecular markers recorded with RM223, RG 28 and Wx and RM42: the results recorded the assessment of the genetic purity of aroma achieved varieties such as: Nang Hoa 9, Dai Thom 8, HATRI 10, OM4900, HATRI 62, HATRI 22. Seven varieties have low amylose content is Nang Hoa 9, OM18, ST24, HATRI 10, OM4900, HATRI 25, HATRI 22.
Keywords— Amylose, gel consistency, Gelatinization temperature-GT yield, Milling quality, Molecular makers.

 

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