| Summary: | 碩士 === 國立中興大學 === 農藝學系 === 91 === Summary
There were one hundred and ten rice varieties, including twenty Taiwan varieties, nineteen Taiwan aromatic varieties and seventy-one introduced aromatic varieties, to be used in the experiment. The variation result of milled rice quality were showed that：（1）The heading duration, percentage of brown rice, percentage of milled rice, alkali spreading value, milled rice width, milled rice thickness, elongation ratio of cooked rice and cooked rice width in Taiwan aromatic varieties were lower than Taiwan varieties. But 1000 kernel weight, milled rice whiteness, chalkiness percentage, chalkiness scale, milled rice length, milled rice length / width and cooked rice length / width were higher than Taiwan varieties.（2）The heading duration, percentage of brown rice, milled rice whiteness , chalkiness percentage, chalkiness scale , alkali spreading value , milled rice width , milled rice thickness, elongation ratio of cooked rice and cooked rice width in introduced aromatic varieties were lower than Taiwan aromatic varieties. But 1000 kernel weight, percentage of milled rice , milled rice length and milled rice length / width were higher than Taiwan aromatic varieties.（3）In general, the milled rice quality in aromatic varieties had wide variation.
The result of correlation coefficients between the investigated characters among the three kinds of varieties were showed that：（1）The correlation of alkali spreading value of Taiwan varieties were significant positively correlated with the heading duration, 1000 kernel weight, milled rice width, milled rice thickness and significant negatively correlated with milled rice length / width. The correlation of alkali spreading value of introduced aromatic varieties were significant positively correlated with the heading duration, 1000 kernel weight and significant negatively correlated with milled rice length / width. But that were no correlation of Taiwan aromatic varieties. （2）The 1000 kernel weight and milled rice length / width were no significant correlation of Taiwan varieties and all aromatic varieties. （3）The correlation of milled rice length / width of Taiwan varieties and all aromatic varieties were significant positively correlated with milled rice length and cooked rice width and significant negatively correlated with milled rice width, thickness and elongation ratio of cooked rice.（4）The correlation of elongation ratio of cooked rice of Taiwan varieties were significant positively correlated with cooked rice length and width. But the elongation ratio of cooked rice were significant negatively correlated with milled rice length in all aromatic varieties. （5）The correlation of elongation index of all araomatic varieties were significant positively correlated with milled rice width and thickness and were significant negatively correlated with milled rice length and milled rice length / widt. But the elongation index were significant negatively correlated with milled rice length / width in Taiwan varieties.
The first ~ third component factors scatter diagram showed the distribution of rice varieties of three kinds of varieties. The variation of introduced aromatic varieties were wider than Taiwan aromatic varieties and the variation of Taiwan aromatic varieties were wider than Taiwan varieties. The characters of Taiwan varieties were large kernel, less chalkiness, long heading duration and good elongation ratio of cooked rice. The characters of all aromatic varieties were almost the short heading duration and small elongation ratio of cooked rice. Some improved aromatic varieties within the ninety aromatic varieties, such as TNG 71 and TK 4 in Taiwan aromatic varieties , Basmati 370 in Pakistan and Baiyu in Japanhad the similar rice quality to Taiwan varieties.
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