水稲品種の品質食味改善に関する育種的研究 IV 米の食味簡易検定法 2. ゲルコンシステンシー法の適用性について

抄録

The gel consistency test, a simple and rapid method of testing eating quality of rice, was examined in relation to its applicability to the japonica varieties. The gel consistency value (the length of the gel) of the Tohoku varieties was longer than that of the Hokkaido varieties. Among the Tohoku varieties, difference of the gel consistency value was recognized, but didn't correspond to the eating quality. The gel consistency test may not be used in screening lines for good eating quality in rice breeding program of Tohoku district.