不同播期早籼稻米品质性状的变异及主成分分析  

Analysis of variation and principal component for grain quality of early indica rice in different sowing dates

作　　者：许良珠[1] 陈木莲[1] 吴元奇[1] 吴景强 

机构地区：[1]湛江海洋大学农学院,广东湛江524088 [2]湛江市农业科学研究所,广东湛江524094

出　　处：《广东农业科学》2005年第3期18-21,共4页Guangdong Agricultural Sciences

基　　金：广东省教育厅自然科学基金项目(Z02051)

摘　　要：采用播期调节方法对华南稻区11个主栽早籼稻品种的9个品质性状进行变异分析及主成分分析,结果表明:不同播期对早籼稻米不同品质性状的影响不一样;综合6播期稻米品质性状达优质稻谷国标的概率,胶稠度的达标率最高,垩白度表现最差,三级达标率为0;不同品质性状对播期变化所表现的变异程度不一致,垩白度、垩白粒率和垩白面积的变异最大,其次是胶稠度和整精米率,长宽比的变异度最小;主成分分析中,包含糙米率、精米率、整精米率和垩白度的第一主成分因子对稻米品质的贡献最大,贡献率达43.81%,其次是胶稠度和碱消值,与前者的累计贡献率达61.74%。In order to study rice quality and relationship among relevant characters affected by different snowing date, 11 early Indica rice varieties which are the mainly cultivars update in the southern of China were chosen as materials, and 3 methods of variation, correlation, and principal component analyses were applied. The results indicated that the rate reaching the Standard for Fine Quality Rice (GB/T17891-1999) of main grain quality was distinct with the different sowing dates. The rate reaching the standard of gel consistency was the highest, while which of chalky area was lowest with the third class standard at sero. however. Analysis of principal component revealed that the contribution rate of the first principal component factor including brown rice rate,milled rice rate,head rice rate and chalky area was the highest, follewed by gel consistency and alkli digested value,it's cumulative contribution was 43.81%. The cumulative contribution rate of the first and the second principal component factors was 61.74%.

关 键 词：早籼稻 稻米品质 变异分析 主成分分析 

分 类 号：S511.21[农业科学—作物学]