Analysis of genetic effects for cooking quality traits of japonica rice across environments

Plant Science

Volumn 168, Issue 6, 2005, Pages 1501-1506

  Lin, Jianrong ^a,b   Shi, Chunhai ^a   Wu, Mingguo ^b   Wu, Jianguo ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b CHINA NATIONAL RICE RESEARCH INSTITUTE   (China)

Author keywords

Cooking quality traits; Genetic correlations; Genetic main effects; Genotype x environment interaction effects; Heritabilities; Japonica rice

Indexed keywords

CROPS; GENES; GRAIN (AGRICULTURAL PRODUCT);

AMYLOSE CONTENT (AC); GEL CONSISTENCY (GC); GENOTYPIC CORRELATION; PLANT GENES;

PLANTS (BOTANY);

CORRELATION; ENDOSPERM; FARM CROPS; GENES; HEATING; HERITABILITY; PROTOPLASM; RICE;

JAPONICA;

EID: 18844394286     PISSN: 01689452     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.plantsci.2005.02.018     Document Type: Article

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