Подробное описание набора данных

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.

Сельскохозяйственная культура название
Rice
Количество образцов
40
Количество признаков
2
Начало оценки
April 1, 2016
Окончание оценки
August 31, 2016

Метаданные набора данных


Создатели файла данных


Куратор данных
Mohd Shukri Mat Ali MARDI
Менеджер данных
Site Noorzuraini Abd Rahman MARDI
Сборщик данных
Asfaliza Ramli MARDI
Сборщик данных
Nur Idayu Abd. Rahim MARDI
Оцифровщик данных
Muhammad Izzat Farid Musaddin MARDI
Оцифровщик данных
Azuan Amron MARDI
Сборщик данных
Mohd Ramdzan Othman MARDI
Оцифровщик данных
Muhammad Luqman Hakim Bin Muhammad Fuad MARDI

Использование и лицензирование набора данных


Характер лицензии
CC BY-NC-ND 4.0 Attribution-NonCommercial-NoDerivatives 4.0 International
Дополнительная информация

Данные и ресурсы


Quality data rice

Quality Dataset 2016.xlsx

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Dataset metadata

Metadata.xlsx

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Паспортные данные MCPD

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

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Контактная информация поставщика данных


Адрес электронной почты
Номер телефона
+603-89536991
Адрес
MyGeneBank, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, 43400 Serdang, Selangor, Malaysia

Другие метаданные


Дата создания набора данных
November 29, 2017
Связанные ресурсы
Дата создания метаданных
22 October 2018
Дата обновления метаданных
31 October 2018

Местоположения


Местоположение
Seberang Perai, Penang, Malaysia
Дата проведения оценки
April 1, 2016August 31, 2016

Наблюдаемые признаки


  • `

    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.

Образцы

Список образцов, содержащихся в наборе данных

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