Inheritance of Gelatinization Temperature in Rice (Oryza sativa L.)

Authors

  • Tufail Akhtar Department of Agronomy, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand.
  • Chairerg Maneephong Department of Agronomy, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand.
  • Prapa Sripichitt Department of Agronomy, Faculty of Agriculture, Kasetsart University, Bangkok 10900, Thailand.
  • Onanong Naivikul Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

rice, inheritance, gelatinization temperature

Abstract

The inheritance of gelatinization temperature in five crosses of rice (Oryza sativa L.) involving intermediate and low gelatinization temperature was studied. The analysis was based on single grain in the parents, F2,F3 and BC1 generations. The results suggested that gene for intermediate gelatinization temperature in Basmati 370 was dominant over low gelatinization temperature in the cross KDML 105/Basmati 370. In another low/intermediate crosses KDML105/IR 841 and KDML 105/RD 23 the gelatinization temperature tended to be controlled by more than one gene.

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Published

1996-12-31

How to Cite

Tufail Akhtar, Chairerg Maneephong, Prapa Sripichitt, and Onanong Naivikul. 1996. “Inheritance of Gelatinization Temperature in Rice (Oryza Sativa L.)”. Agriculture and Natural Resources 30 (4). Bangkok, Thailand:524-31. https://li01.tci-thaijo.org/index.php/anres/article/view/241205.

Issue

Vol. 30 No. 4 (1996): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.