Détails de la base de données

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.

Culture nom
Rice
Nombre d’accessions
40
Nombre de caractéristiques
2
Début de l'évaluation
1 April 2016
Fin de l'évaluation
31 August 2016

Métadonnées de la base de données


Créateurs de la base de données


Conservateur des données
Mohd Shukri Mat Ali MARDI
Responsable des données
Site Noorzuraini Abd Rahman MARDI
Collecteur des données
Asfaliza Ramli MARDI
Collecteur des données
Nur Idayu Abd. Rahim MARDI
Numériseur des données
Muhammad Izzat Farid Musaddin MARDI
Numériseur des données
Azuan Amron MARDI
Collecteur des données
Mohd Ramdzan Othman MARDI
Numériseur des données
Muhammad Luqman Hakim Bin Muhammad Fuad MARDI

Utilisation et licence de la base de données


Sous licence de
CC BY-NC-ND 4.0 Attribution-NonCommercial-NoDerivatives 4.0 International

Données et ressources


Quality data rice

Quality Dataset 2016.xlsx

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Dataset metadata

Metadata.xlsx

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Données de passeport DPMC

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

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Coordonnées du fournisseur de données


Numéro de téléphone
+603-89536991
Adresse
MyGeneBank, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia

Autres métadonnées


Date de la base de données
29 November 2017
Date de création des métadonnées
22 October 2018
Date de mise à jour des métadonnées
31 October 2018

Emplacements


Emplacement
Seberang Perai, Penang, Malaysia
Date de l'évaluation
1 April 201631 August 2016

Caractéristiques observées


  • 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

Liste des accessions incluses dans la base de données

MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.
MYS005Seberang Perai Research Station, Malaysia • DOI: S.O.