Min Huang*, Hengdong Zhang, Chunrong Zhao, Guanghui Chen and Yingbin Zou
Phyton-International Journal of Experimental Botany, Vol.88, No.2, pp. 101-107, 2019, DOI:10.32604/phyton.2019.06694
Abstract Improving grain amino acid content of rice (Oryza sativa L.) is essential for the health of consumers. This study was conducted to identify the physiological processes that contribute to the higher grain amino acid content in hybrid rice cultivar Lingliangyou 268 compared to Luliangyou 996. The results showed that total amino acid content in grains was 9% higher in Lingliangyou 268 than in Luliangyou 996. There was no significant difference in grain nitrogen (N) content between Lingliangyou 268 and Luliangyou 996, while ratio of amino acid to N was 6% higher in Lingliangyou 268 compared to Luliangyou 996. A total… More >
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