市场粳米食味品质及外观品质性状间的相关关系  

Relationship between Appearance Quality and Eating Quality of Market Japonica Rice

作　　者：丁得亮[1] 张欣[1] 张艳[1] 施利利[1] 崔晶[1] 王松文[1] 

机构地区：[1]天津农学院农学系天津中日水稻品质.食味研究中心,天津300384

出　　处：《安徽农业科学》2010年第9期4454-4456,共3页Journal of Anhui Agricultural Sciences

基　　金：天津市农业科技成果转化与推广项目(0704190);天津市科技计划项目(07ZHXHNC05800);天津市教委"十五"重点学科投资项目

摘　　要：[目的]研究市场粳米食味品质、外观品质性状间的相关关系。[方法]通过试验对食味值、直链淀粉含量、蛋白质含量、稻米外观品质性状进行了测定。[结果]直链淀粉含量、蛋白质含量与食味值呈极显著的负相关关系;正常粒率与粉状粒率、茶系粒率呈极显著的负相关关系;胴割粒率与直链淀粉含量呈极显著的负相关关系;千粒重、粒体积与食味值呈极显著的负相关关系,与直链淀粉含量呈显著的正相关关系,与蛋白质含量呈极显著的正相关关系。[结论]在优良食味粳稻育种中应该注重选育蛋白质含量、直链淀粉含量较低的品种,并且不过分追求大粒。在优质栽培中应采取措施促进子粒正常成熟,降低蛋白质含量和直链淀粉含量。[Objective]The propose was to study relationship between appearance and eating quality of market japonica rice.[Method]The taste value,amylose content,protein content,rice appearance quality traits were determined by the test.[Result]There existed extremely significant negative correlation between amylase content,protein content and quality value,normal grain percentage and grain or brown grain percentage,cracked kernel percentage and amylose content.The thousand kernel weight and kernel volume were significantly positively correlated with protein and amylose content but negatively correlated with eating quality value.[Conclusion]It was important to breed japonica of good taste,varieties with low content of protein and amylose and not over pursuit of big grain.In the cultivation of quality measures should be taken to promote the normal mature grain and decrease the protein and amylose content.

关 键 词：粳米 外观品质 食味品质 相关关系 

分 类 号：S511[农业科学—作物学]