Grain shape, brown rice rate, chalkiness, gel consistence, protein content, amlyose content were the 6 principal factors of rice quality, and the cumulative variance contribution of them reached 88.0466%.
品质性状因子分析表明,粒形、糙米率、垩白、胶稠度、蛋白质含量、直链淀粉含量6个主因子的累计贡献率为88.0466%,基本上概括了12个品质性状的主要信息。
参考来源 - 旱稻种质主要农艺性状与品质性状及抗旱性的遗传参数分析·2,447,543篇论文数据，部分数据来源于NoteExpress
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