食味值与其它米质性状间关系的研究  

Study on Relationship between Palatability Value and Other Quality Traits in Rice

作　　者：唐志强[1] 马秀芳[1] 吕桂兰[1] 沈枫[1] 郝宪彬[1] 刘子琪 

机构地区：[1]辽宁省农业科学院水稻研究所,沈阳110101 [2]辽宁省环境资源与农村能源研究所,沈阳110161

出　　处：《北方水稻》2010年第2期22-23,26,共3页North Rice

摘　　要：利用日本进口SATAKE食味计,硬度、粘度仪及白度计等对以越光为亲本的一套材料的食味值及米饭的硬度、粘性等进行了测定,研究了影响米饭食味值的因素,提出在水稻品质选育过程中的注意事项,为水稻品质选育提供参考。By using SATAKE taste analyzer introduced form Japan,visco analyzer,hardness analyzer,and whiteness analyzer,the taste value,hardness and visco of cooked rice were tested in a set of materials derived from Koshihikari,and the affecters on rice eating quality were studied.The key points to be considered in quality breeding were pointed out for further reference in quality breeding of rice.

关 键 词：食味 米质性状 回归分析 

分 类 号：S511[农业科学—作物学]