Abstract

Rice breeding must be checking grain quality of selected lines. Gelatinization temperature was one of the characteristics that was important to cooking quality. Therefore, the objective of this experiment was to evaluate gelatinization temperature by alkaline test. 16 lines of cross Prayaleumgang x Chanat1 and 9 lines of cross Prayaleumgang x Suphanburi 3 were used in this experiment. The results showed that F₈ lines of cross PLG x CNT1 was classified into high gelatinization temperature, 12 lines and medium gelatinization temperature, 4 lines. While, cross PLG x SPR3 was into high gelatinization temperature, 4 lines and medium gelatinization temperature, 5 lines. They indicated that gelatinization temperature was different in each line. Moreover, some line still had gelatinization temperature not uniform. It was effect to bad cooking quality of that lines. The information of this experiment will be using lines selection.