黑龙江省稻米品质性状的主成分分析  

Analysis of principal components of quality traits in rice in Heilongjiang Province

作　　者：邹德堂[1] 

机构地区：[1]东北农业大学农学院,哈尔滨150030

出　　处：《东北农业大学学报》2008年第3期17-21,共5页Journal of Northeast Agricultural University

基　　金：国家科技攻关计划项目(寒地水稻优质高效技术集成及产业化)(2004BA907A27);黑龙江博士后基金资助项目

摘　　要：文章对水稻10个主要品质性状进行了遗传相关分析和主成分分析。结果表明,黑龙江省当前品质育种的重点应在兼顾高产、抗病育种的基础上,以降低直链淀粉含量、提高胶稠度为中心来改良稻米的蒸煮食味品质;提高以整精米率为中心的碾米品质和以降低垩白米率、垩白面积为中心的外观品质。The principle component analysis and genetic correlation analysis were practiced for 10 quality traits in rice. The results showed that the emphasis of breeding for rice quality in Heilongjiang Province had to lay on the basis of breeding for high yield as well as disease resistance, and to focus on the cooking quality by the improvement of the amylose content and the gel consistency, and on the milling quality by raising the head rice ratio, and on the visual quality by lowering of the ratio and the fraction of the chalkiness in rice.

关 键 词：稻米 品质性状 遗传相关 主成分分析 

分 类 号：S511[农业科学—作物学]