Study on stability for quality traits of hybrid rice.

The stability of quality traits of hybrid of rice was studied by using the data,including 11 quality traits from 24 combinations tested at 4 sites represented different local of Sichuan province.The results were as follows:(i)Every trait had obvious difference among genotypes and sites,the effects of genotype and site were significant at 1 % level,furthermore,the interaction effects between genotype and site were significant at 1 % level for all traits except for gelatinization temperature.(ii)Among 10 traits that the interaction existed,the stability parameter could be constructed by AMMI1 model for head milled rice rate and by AMMI2 model for the other traits,the range explained interaction information was from 57.16 % to 93.89 %.(iii) Chalky grain rate and chalkiness degree were of worst stability,amylose content,gel consistency and head milled rice rate were of bad stability,the 5 traits were the main aim to be improved for stability.