Studies On Correlation Of Yield And Quality Of High Quality Rice Varieties In Jilin Province

The 12 high quality and yield rice varieties were used in this experiment to observe the relationship between yield and quality. The result showed that the quality declined with yield increasing. From the relationship between yield and quality, although yield increasing can advance milled quality but the surface, nutrient quality and sapor marks declined. Any yield components increased can result in percentage of chalky kernel, chalkiness and amylose content increased and the quality of rice decreased. And increasing panicle length, first branch of panicle of main stem and biological yield can increase gel consistency. If the Full-grain percentage, 1000-grain weight, second branch of main stem and economical coefficient higher the protein content was also higher than other varieties. If panicles, biological yield, straw weight, first branch of main stem, grains density of panicle increased the sapor was improved. In conclusion, heightened panicles, length of kernel and declined grains density of Panicle can increase quality.Gel consistency, protein content decreased along with quality decline and amylose content and sapor increased along with quality. The relationship between yield and quality shown that yield with grains of panicle, economic coefficient, grain density, amylose content have notable positive correlation, and grains of panicle with second branch, grain density have notable positive correlation. Mix 1000-graqin-weight with full grain percentage, full-1000-grain weight, grain/straw weight, and economic coefficient have maximum notable positive correlation. The straw weight of hill with biologic yield has maximum notable positive correlation, and it has maximum notable negative correlation with full grain percentage, grain/straw weight, and economic coefficient. Milled quality characteristics have maximum and notable positive correlation of each other. Milled rice rate with length/wide have notable negative correlation. Chalkiness and chalky grain have maximum notable positive correlation. Chalkiness and chalky grain with full-1000-grain weight, economic coefficient, and first branch of panicle have notable positive correlation. Amyloses with protein content have notable negative correlation. Sapors with straw weight of hill and biologic yield have maximum notable positive correlation, and full grain percentage, grain/straw weight, economic coefficient have maximum and notable negative correlation. From appearance of different maturing and same quality distinction we can see that the high yield varieties have characteristics of first grade rice mature early than others, and it have less first branch of panicle, green rice percentage lower, panicle longer, full grain percentage higher, sapor marks lower, and if the straw weight of hill higher sapor marks also increased. If the varieties have a higher mix 1000-grai-weight, chalkiness and chalky grain are higher than other varieties. And if the varieties have full-1000-grain weight, panicle of hill, grains of panicle higher and grain density lower, the gel consistency should be increased. If the variety's length/wide increases, the milled quality decreased. If the varieties have higher brown rice rate, the protein content declined. Among the second quality varieties, if full-1000-grain weight and mix-1000-grain weight is higher, chalkiness, chalk grain and gel consistency increase. If the varieties have higher straw weight of hill and length/wide and lower protein content, the sapor may improve. In third grade quality varieties grain yield...