云南籼型优质软米的品质性状分析研究  

Study on Characteristics of Yunnan Soft Rice with High Quality

作　　者：许红云[1] 许为军[1] 陈丽娟[1] 刘友林 吴叔康 谭学林[1] 

机构地区：[1]云南农业大学稻作研究所,云南昆明650201 [2]云南省农业技术推广总站,云南昆明650032

出　　处：《西南农业学报》2009年第2期261-267,共7页Southwest China Journal of Agricultural Sciences

基　　金：云南省“十一五”重点科技攻关课题“优质高产抗病滇型杂交粳稻新品种选育及配套技术研究示范”(2006NG05)

摘　　要：分析云南软米的类型和品质特点以及产地对云南软米品质的影响，以期为云南优异种质资源的利用提供参考。调查了来源于不同稻米产区的25份云南软米品种的12个品质性状指标，并进行了聚类分析。结果表明，云南软米品种间在精米率、整精米率和米饭伸长度等性状中品种间差异不大。大多数云南软米的胶稠度在75～100mm，直链淀粉含量在13％～19％，蛋白质含量均小于9％，蒸煮后精米的平均伸长率为66．8％。栽培环境的变化可导致同一品种垩白率和垩白度的显著变化，而对稻米软硬度和粒形的影响较小。云南优质米以细长软米为主。由于粒形和直链淀粉含量相对于其栽培环境表现稳定，是可靠的育种指标之一。The objectives of this study are to characterize the grain quality of Yunnan Soft rice and determine the effects of cultivation environment. A total of 25 flee samples originated from variable sources were used for analyzing 12 quality traits. Cluster analysis was applied. The results of suggested that there were no significant variations among Yunnan soft rice on percent of milled rice, head rice, and elongation rate after cooking. Majority Yunnan soft rice cuhivars were 75 - 100 mm for gel consistency, 13 % - 19 % for amylase content. Protein content was less than 9 % and elongation rate after cooking averaged 66.8 %. Cultivation environment had a great influence on chalky rice rate and chalkiness,however,very less on grain shape and softness. It was concluded that majority of Yunnan soft rice cultivar shaped long and slim with very soft texture. Grain quality traits, viz. grain shape and amylose content, are well suitable for serving as reliable indicators in breeding due to its relative stability against cultivation environments.

关 键 词：云南软米 品质性状 聚类分析 

分 类 号：S511.2[农业科学—作物学]