Studies on Palatability of Rice in Northern Kyushu.

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  • 北部九州産米の食味に関する研究
  • 北部九州産米の食味に関する研究(4) : 品種および産地での食味の安定性
  • ホクブ キュウシュウ サンマイ ノ ショクミ ニ カンスル ケンキュウ 4 ヒ

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Abstract

The stability of rice varieties as regards palatability values was studied by analysis of variance and Finlay-Wilkinson's method, using 9 varieties grown in Northern Kyushu. Variance between years for each variety was computed as a measure of stability. A regression coefficient in Finlay-Wilkinson's method was also computed. Judging by the variance and the regression coefficient and the mean values, the varieties tested could be divided into four groups, i.e., varieties with high and stable, with high and instable, low and stable, and low and instable values of palatability. In a similar manner, the stability of locations was also evaluated. The 10 locations examined were divided into high and low stability groups. No clear relationship between soil types and the stability of locations was found.

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