云南作物资源特征特性及生态地理分布研究V.云南地方稻种资源的蒸煮和食用品质  

Characteristics and geographical distribution of Yunnan crops resources V.The cooling and edible quality of local rice germplasm in Yunnan

作　　者：杨忠义[1] 卢义宣[1] 苏艳[1] 曹永生[2] 刘家富[1] 刘晓利[1] 辜琼瑶[1] 

机构地区：[1]云南省农业科学院,云南昆明650231 [2]中国农业科学院,北京100081

出　　处：《西南农业学报》2006年第5期811-822,共12页Southwest China Journal of Agricultural Sciences

基　　金：国家科技攻关项目(2004BA608B01);云南省科技攻关项目(2001NG03)

摘　　要：以云南“立体气候”类型并结合云南省的5个稻作分区,应用GIS等技术分析研究了云南地方稻种资源蒸煮和食用品质的生态地理分布。初步摸清了蒸煮和食用品质包括总淀粉、直链淀粉、糊化温度和胶稠度的生态地理分布习性,初步分析认为总淀粉、直链淀粉、支链淀粉、糊化温度和胶稠度的总趋势是主要分布在云南的亚热带地区,以及滇南单双季籼稻区、南部边缘水陆稻区、滇中一季粳籼稻区,但针对蒸煮和食用品质的不同成分和特性有着各自的分布侧重区域等,其分析结果可为挖掘和利用优异资源,优质稻育种研究、生产等领域提供参考依据。Be based on ＇ stereoscopic climate＇ and 5 main rice zones in Yunnan, the ecological distribution of cooling and edible quality of Yunnan local rice germplasm was analysed by using Geographic Information System （GIS）. Results showed that the cooling and edible quality includes the ecological distribution habit of total starch, amylose, viscosity temperature and gel consistency, and that total starch, amylose, viscosity temperature and gel consistency mostly distributed in Ytmnan subh-opical area, southern Yunnan single or double cropping hsien rice zones, southern border lowland and upland rice zone, middle Yunnan single cropping hsien and keng rice rune. However, different components and characteristics of the cooling and edible quality of Yunnan local rice germplasm possess its key distribution areas. This result provides the references for excavation and using outstand- ing rice resources,research and production of high quality rice breeding.

关 键 词：云南地方稻种资源 蒸煮和食用品质 生态地理分布 

分 类 号：S511.024[农业科学—作物学]