Comprehensive Analysis Of Quality Characters Of Rice In Hubei Provice

Principal Component Analysis and Correlation Analysis were performed to test quality characters of "Indica" and "Japonica" rice varieties cultivated in Hubei province by the Statistic Analysis System (SAS). The results are as follows:1. Principal Component Analysis and Correlation Analysis were carried out on the sample of Indica rice varieties in Hubei Province. The results indicated that the influence of the grain shape and chalkiness factor on rice quality was mostly on grain length and cooking quality. The nutrient quality of this strain was the lower than others. Moreover, there were complicated and abundant correlations between each of the different rice quality indexes. If utilized properly, there were large spaces for exploitation of rice quality. Interpreting the single rice quality index, the influence of chalky rice rate of Indica contributed greatly to the overall Indica rice quality, then the head rice rate and brown rice rate. Therefore, by improving the head rice rate and brown rice rate, increasing the grain length, reducing the chalkiness and the chalky rice rate, selecting rice varieties with the lower gelatinization temperature and the softer species of rice quality by plant breeding, would provide an effective approach to improving the Indica rice quality.2. In analyzing the late Japonica rice varieties, the results showed that chalkiness, head rice rate and gel consistency were the key elements to determine rice quality. Furthermore, the Japonica rice varieties had the bigger CV, so the better performing rice varieties could be selected by plant breeding and cultivation. Quality scores of late Japonica rice are primarily determined by the component of milling and appearance, followed by the shape component, and the components of cooking and nutrition. It was also found that there were multiple and complicated correlations between each of the quality characters. The content of amylase and protein was inversely proportional to gel consistency, so were the brown rice yield and milled rice yield to protein content. Chalkiness was proportional to grain length and gel consistency. Moreover, the direct and indirect path coefficients and multiple correlation equation were calculated.