黑龙江省稻米品质性状的相关分析  

THE RESULTS AND ANALYSES OF THE RICE QUALI TIES OF RELEASED AND EXPERIMENTING VARIETIES IN EILONGJIANG PROVINCE

作　　者：李雅娟[1] 崔成焕[1] 秋太权[1] 邹德堂[1] 李荣田[1] 

机构地区：[1]东北农业大学农学系

出　　处：《东北农业大学学报》1995年第4期349-354,共6页Journal of Northeast Agricultural University

摘　　要：对黑龙江省５１个生产应用品种和中试品种（系）稻米的碾米品质，外现品质、蒸煮食味品质等９项指标进行了分析，测定结果表明，达国家优质米一般标准最高的是糊化温度（达标率１００％）、达省优质米一级标准最高的是精米率，达标率９７．０５％），无论国标还是省标，达标率最低的垩白米率（达标率９．６２％），通过相关分析得知，糙米率与精米率、精半率与整精米率达极显著正相关而且二者均与外观品质呈负相关，直链淀粉含量与胶稠度是极显著负相关。同时探讨了我省稻米品质，改良的重点及途径。Nine characters related to milling property.physical property steened and boiled tastingproperty of 51 released and experimenting valieties from Heilongjiang province were toanalysize the situation of the rice quality.In the whole the milling property of varieties tested was comparatively good,followed bysteamed and boild tasting proerty and physical property, and rice quality traits in the first andthird climatic regions were better than thos in of her regions.Moreover,in the same region,late maturing varieties were better than early ones.Among the quality traits,the perentage ofvarieties tested confonmed with national standard was the highest in Geletination temperature(100%),and the ratio of chalky rice was the lowest(9.62%).Twenty-one vavieties whichwere qood in certuin quality traits were chosen.The stresses and ways of improvement on ricein our provance were inquired.

关 键 词：水稻 碾米品质 外观品质 蒸煮 食味品质 

分 类 号：S511.1[农业科学—作物学]