جزییات مجموعه داده

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.

محصول نام
Rice
تعداد افزونه
40
تعداد ویژگی
2
شروع ارزیابی
April 1, 2016
پایان ارزیابی
August 31, 2016

ابرداده‌های مجموعه داده


ایجادکنندگان مجموعه داده


نگهدارنده داده
Mohd Shukri Mat Ali MARDI
مدیر داده
Site Noorzuraini Abd Rahman MARDI
جمع‌آوری کننده داده
Asfaliza Ramli MARDI
جمع‌آوری کننده داده
Nur Idayu Abd. Rahim MARDI
دیجیتالی کننده داده
Muhammad Izzat Farid Musaddin MARDI
دیجیتالی کننده داده
Azuan Amron MARDI
جمع‌آوری کننده داده
Mohd Ramdzan Othman MARDI
دیجیتالی کننده داده
Muhammad Luqman Hakim Bin Muhammad Fuad MARDI

کاربرد و صدور مجوز مجموعه داده


با مجوز
CC BY-NC-ND 4.0 Attribution-NonCommercial-NoDerivatives 4.0 International

داده‌ها و منابع


Quality data rice

Quality Dataset 2016.xlsx

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Dataset metadata

Metadata.xlsx

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داده‌های گذرنامه MCPD

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

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اطلاعات تماس ارائه‌دهنده داده


شماره تلفن
+603-89536991
نشانی
MyGeneBank, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia

دیگر ابرداده‌ها


تاریخ مجموعه داده
November 29, 2017
تاریخ ایجاد ابرداده
22 October 2018
تاریخ به‌روز رسانی ابرداده
31 October 2018

مکان‌ها


مکان
Seberang Perai, Penang, Malaysia
تاریخ ارزیابی
April 1, 2016August 31, 2016

ویژگی‌های مشاهده شده


  • 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.

افزونه‌ها

فهرست افزونه‌های گنجانده شده در مجموعه داده

MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط
MYS005Seberang Perai Research Station, Malaysia • DOI: نامرتبط