云南粳稻食味品质的综合评价及标准品种的选定  

COMPREHENSIVE EVALUATION OF TASTE QUALITY AND SELECTION OF ITS STANDARD VARIETY OF JAPONICA RICE IN YUNNAN

作　　者：赵国珍[1,2] 刘吉新[1,2] 孙有泉 世荣[1,2] 春原嘉泓 

机构地区：[1]云南省农业科学院中日合作项目组 [2]日本国际农林水产业研究中心

出　　处：《西南农业学报》1997年第3期29-34,共6页Southwest China Journal of Agricultural Sciences

摘　　要：通过对４３个粳稻品种食味品质的综合评价，明确了稻米食味品质好坏与米饭外观（光泽）、粘性、软硬呈正相关；稻米的直链淀粉含量与食味呈负相关。同一品种在不同环境条件下栽培，食味不同，在温度较高的低海拔地区明显优于温度较低的高海拔地区。基本确定了滇中温暖粳稻区（海拔１，５００～１，８００米）和滇中北部温凉粳稻区（海拔１，８５０～２，２００米）食味鉴定的标准品种及其等级。Results of the comprehensive evaluation for 43 japonica rice varieties showed that the taste quality of rice was correlated positively to its apperance,stickiness and softness,and negatively to its amylose content.Rice of same variety cultivated under different condition had different taste.Varieties grown in the area with higher temperature and lower altitude had taste much better than those cultivated in the area with lower temperture and higher altitude.The standard varieties for taste evaluation and their grades for japonica rice grown in Central Yunnan (with an altituded of 1500-2000m) were selected and determined on the whole.

关 键 词：粳稻 食味品质 综合评价 标准品种 云南 

分 类 号：S511.220.2[农业科学—作物学]