Characterization of quality traits in rice
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.
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 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.
List of accessions included in the dataset