Table II.
Amylose content of rice grains of various cultivars ripened under high (33°C/28°C) and normal (25°C/20°C) temperature
| Cultivar | Amylose Content
|
Reduction Ratiob | ||
|---|---|---|---|---|
| 25°C/20°C | 33°C/28°C | |||
| % | % | |||
| ‘Nipponbare’ | 18.8 ± 0.39a | 17.1 ± 0.61 | *** | 91.0 |
| ‘Koshiibuki’ | 17.8 ± 0.49 | 15.1 ± 0.98 | *** | 84.6 |
| ‘Tentakaku’ | 19.7 ± 0.60 | 15.5 ± 0.80 | *** | 78.7 |
| ‘Sasanishiki’ | 18.4 ± 0.95 | 16.5 ± 1.13 | ** | 89.6 |
| ‘Hatsuboshi’ | 19.8 ± 1.11 | 15.0 ± 0.48 | *** | 75.9 |
a
Values are means ± sd of five replicates.
b
The ratio of amylose content of 33°C/28°C-treated rice to that of 25°C/20°C-treated rice. ** and ***, Significant at 0.5% and 0.1% level, respectively, as determined by Student's t test.