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Quality of Japanese Wheat Grains:III. Relationship of flour and starch qualities to cultivar, producing prefecture, and grade
Amylose Cultivar (Domestic wheat) Domestic wheat Grade (Domestic wheat) Producing prefecture Wheat starch
2009/8/6
In order to study the relationship of flour and starch qualities to cultivar, producing prefecture, and grade, 46 domestic wheat samples of 17 cultivars and 8 imported wheat samples were tested. Domes...
Yield and Eating Quality of Rice Cultivar Kinuhikari in Early Season Culture in Warmer Area
Amylographic characteristics Amylose content Eating quality Method of fertilizer application
2009/8/5
The effects of the transplanting times and the methods of feritilizer application on the yield and eating quality of rice cultivar Kinuhikari were investigated. The transplantings were made on March 2...
Cultivation on a High Ridge Bed did not Increase the Grain Weight of Hokkaido-Bred Wheat Cultivar “Haruyutaka” in a Warm District of Western Japan
Ridge bed height treatment Overluxuriant growth Crop growth rate Triticum aestivum L
2009/7/9
Wheat cultivars, Haruyutaka and Daichinominori, were planted on high and low ridge beds to investigate the influence of water logging on the grain weight. Grain yield, dry matter production, canopy ...
Effects of Premature Heading on Growth, Yield and Brown Rice Quality in Extremely Early Rice Cultivar ‘Tosapika’
Effective cumulative temperature Extremely early rice Panicle-differentiation Premature heading
2009/7/9
To clarify the factors responsible for the changes in yield and brown rice quality due to the premature heading in rice, we grew two kinds of seedling of extremely early rice cultivars, ‘Tosapika’ and...
Effects of Nitrogen Topdressing at Anthesis on Milling Property, Physical Dough Characteristics and Bread-Making Quality of Bread Wheat Cultivar “Minaminokaori” and “Nishinokaori”
Bread-making quality Bread wheat Milling property Nitrogen topdressing at anthesis
2009/7/7
The effects of nitrogen topdressing at anthesis on the milling property, physical dough characteristics and bread-making quality of wheat were investigated with two cultivars, “Minaminokaori” and “Ni...