粳稻品种食味品质的现状及提升策略  

Current Status of Palatability Quality of Japonica Rice Variety and Promotion Strategy

作　　者：李霞辉[1] 潘国君[2] 张瑞英[1] 孟庆虹[1] 程爱华[1] 王伟威[1] 

机构地区：[1]黑龙江省农业科学院谷物品质研究中心黑龙江省谷物品质与食品重点实验室,哈尔滨150086 [2]黑龙江省农业科学院水稻研究所,黑龙江佳木斯154026

出　　处：《北方水稻》2009年第1期71-74,共4页North Rice

基　　金：国家科技支撑计划项目:北方优质粳稻高产综合生产技术研究与示范(2007BAQ00066);黑龙江省农业科技创新工程重点项目:黑龙江省水稻品种品质评价体系的建立和应用

摘　　要：简要介绍北方粳稻主栽品种食味品质及水稻遗传改良研究的现状,并与日本、美国粳米的外观品质、食味品质及生产成本、销售价格进行比较。提出制定合理的栽培管理标准,科学制定育种目标及品种品质选育指标,选育和推广种植广、适性较好的优质食味品种,研究早世代材料食味鉴定筛选技术的有效性,建立完整的稻米产品产业链,借鉴国外经验提高稻谷质量等提升粳稻食味品质的策略。The current status of research on palatability and variety improvement in north japonica rice was introduced and the appearance quality, palatability, production cost and price of north rice were compared with those of Japan and the USA. The countermeasures to promote palatability of japonica rice were put forward, i.e. to draw up reasonable cultivation and management standard, set up scientifically breeding target and quality selection index, develop and extend planting rice varieties with good palatability, study the selection effectiveness for palatability at early generation, build complete industrial chain of rice products and use the experience of other countries for reference.

关 键 词：粳稻 品种 食味品质 现状 提升策略 

分 类 号：S1[农业科学—农业基础科学]