Dataset details

Characterization of quality traits in rice

Quality- Off Season 2016

This dataset contains information about rice accessions evaluated for quality traits (e.g., amylose content and aroma). These accessions are currently conserved at MARDI’s rice genebank, and the evaluation was performed in collaboration with the quality laboratory unit in MARDI Seberang Perai. The results of this evaluation are important for the development of new rice varieties with emphasis in quality in MARDI. This evaluation was carried out during the off planting season of 2016.

Crop name
Rice
Number of accessions
40
Number of traits
2
Start of evaluation
1 April 2016
End of evaluation
31 August 2016

Dataset metadata


Dataset creators


Data curator
Mohd Shukri Mat Ali MARDI
Data manager
Site Noorzuraini Abd Rahman MARDI
Data collector
Asfaliza Ramli MARDI
Data collector
Nur Idayu Abd. Rahim MARDI
Data digitizer
Muhammad Izzat Farid Musaddin MARDI
Data digitizer
Azuan Amron MARDI
Data collector
Mohd Ramdzan Othman MARDI
Data digitizer
Muhammad Luqman Hakim Bin Muhammad Fuad MARDI

Dataset use and licensing


Licensed under
CC BY-NC-ND 4.0 Attribution-NonCommercial-NoDerivatives 4.0 International

Data and resources


Quality data rice

Quality Dataset 2016.xlsx

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Dataset metadata

Metadata.xlsx

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MCPD passport data

MCPD - 8ffb2bff-4ada-4f06-a043-8327e124b9b7.xlsx

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Data provider contact information


Phone number
+603-89536991
Address
MyGeneBank, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia

Other Metadata


Date of dataset
29 November 2017
Metadata create date
22 October 2018
Metadata updated date
31 October 2018

Locations


Location
Seberang Perai, Penang, Malaysia
Date of evaluation
1 April 201631 August 2016

Traits observed


  • Aroma

    About 30 milled rice grains are placed in a test tube and 20 ml of distilled water are added. The test tube is put in boiling water bath for 10-15 minutes (brown rice requires about 20 minutes). When cooked, the test tube is removed from the water bath and cooled at room temperature. Then, the rice in the test tube is smelled and rated following the 5th edition of the Standard Evaluation System for Rice (SES, IRRI) (2013).

  • Amylose content

    Amylose content is measured under laboratory conditions and following these steps: 0.1g of rice flour are weighed and placed in a 100ml volumetric flask. Then, 1ml of 95% ethanol is added to the flask using a pipette, and 9.0ml of sodium hydroxide solution (1M). The solution is heated for 20 minutes in a boiling water bath. After, the flask is removed from the water bath and cooled at room temperature. 5.0ml of the solution is pipetted into a new volumetric flask containing 50.0ml of water. 1.0ml of acetic acid and 2.0ml of iodine solution are added to the solution. Additional 42.0ml of water are added for a final volume of 100.0ml. The solution is mixed well and the reaction is left for 20 minutes. The absorbance reading is measured at 620nm against the blank using a spectrophotometer.

Accessions

List of accessions included in the dataset

MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
35. MRGB07433Oryza sativa • FUKEI 70 (REI-MEI) + Add to my list
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
39. MRGB07459Oryza sativa • TAICHUNG 65 (921004) + Add to my list
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A
MYS005Seberang Perai Research Station, Malaysia • DOI: N/A