Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
Juliano et al. - 1993 - Grain Quality Evaluation of World Rices
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long, slender grain and translucency (D.M. Le<strong>al</strong>, Instituto Colombiano<br />
Agropecuario Region<strong>al</strong> no. 8, 1990, pers. commun.).<br />
Cooked rice should be nonsticky but s<strong>of</strong>t, which corresponds to<br />
high-intermediate AC, low-intermediate GT, and hard-medium GC.<br />
Princip<strong>al</strong> vari<strong>et</strong>ies are IR22, CICA4, CICA8, M<strong>et</strong>ica 1, Oryzica 1,<br />
Oryzica 2, Oryzica 3, Oryzica Llanos 4, and Oryzica Llanos 5. In 1984,<br />
riceland was planted to an estimated 26% Oryzica 1, 20% CICA8,16%<br />
IR22,15% CICA4,12% M<strong>et</strong>ica 1,8% CICA9, and 3% CICA7 (D<strong>al</strong>rymple<br />
1986). Mark<strong>et</strong> samples <strong>of</strong> IR22, CICA9, Linia 8, and M<strong>et</strong>ica 1 <strong>al</strong>l had<br />
high AC. CICA8, grown in Llanos, had intermediate AC (RCMD 1987).<br />
Samples, including CICA rices, were mostly high-AC vari<strong>et</strong>ies<br />
(Appendix, Table 6). Bluebonn<strong>et</strong> 50 and ICA-10 had mostly intermediate<br />
AC. Many <strong>of</strong> the high-AC samples had medium-s<strong>of</strong>t GC despite<br />
low GT, probably due to ambient temperature effects. Intermediate-<br />
GT IR rices tended to have low GT when grown at CIAT, Colombia.<br />
Bluebonn<strong>et</strong> 50 had low GT, <strong>al</strong>though it is an intermediate GT vari<strong>et</strong>y in<br />
the US. The samples were long or medium in length, and slender or<br />
medium-shaped.<br />
The seven vari<strong>et</strong>ies from the 1990 crop had high AC, except<br />
Oryzica 2 and Oryzica 3, which had intermediate AC (Appendix).<br />
Cooked rice stickiness correlated with Amylograph s<strong>et</strong>back<br />
( r = –0.99**, n = 6) and consistency ( r = –0.99**) and cooked rice<br />
hardness ( r = –0.84*, n = 7). Cooked rice hardness correlated with<br />
Amylograph s<strong>et</strong>back ( r = 0.83*, n = 6) and consistency ( r = 0.83*), and<br />
GC ( r = –0.76*, n = 7). Amylose content correlated with Amylograph<br />
s<strong>et</strong>back ( r = 0.81*, n = 6) and GC correlated with <strong>al</strong>k<strong>al</strong>i spreading v<strong>al</strong>ue<br />
( r = –0.71**, n = 18) and grain length ( r = –0.66*, n = 11).<br />
Ecuador<br />
E<br />
cuador produced 806,000 t <strong>of</strong> rough rice in 1989 (FAO 1990b).<br />
Annu<strong>al</strong> per capita consumption <strong>of</strong> milled rice was 25 kg in<br />
1979-81 (FAO 1984) and 40 kg in 1986-88 (FAO 1990a). The two<br />
main improved vari<strong>et</strong>ies in 1984 were INIAP415 (60,000 ha) and CICA6<br />
(40,000 ha) (D<strong>al</strong>rymple 1986).<br />
Most rice samples had high AC and low GT, except Bluebonn<strong>et</strong> 50,<br />
Colorado, and INIAP10, which had intermediate AC (Appendix, Table<br />
6). These three vari<strong>et</strong>ies had s<strong>of</strong>t cooked rice as did some high- AC rices<br />
<strong>of</strong> medium GC, such as Donato, INIAP6, and INIAP11. Both INIAP415<br />
and CICA6 (Colombia) had high AC, low GT, and hard GC. INIAP7<br />
and INIAP415 had the hardest cooked rice, but INIAP6, Colorado,<br />
48 <strong>Grain</strong> qu<strong>al</strong>ity ev<strong>al</strong>uation <strong>of</strong> world rices