不同海拔条件下耐冷性粳稻品种的稻米淀粉RVA谱特性  

RVA Profile Properties for Cold Tolerant and Sensitive Cultivars of Japonica Rice at Different Altitudes in Highland Region

作　　者：朱振华[1] 金基永[2] 袁平荣[1] 赵国珍[1] 苏振喜[1] 世荣[1] 邹茜[1] 杨世准 戴陆园[1] 

机构地区：[1]云南省农业科学院粳稻育种中心,云南昆明650205 [2]韩国农村振兴厅国家作物科学院湖南农业研究所 [3]韩国农村振兴厅国家作物科学院

出　　处：《中国水稻科学》2010年第2期151-156,共6页Chinese Journal of Rice Science

基　　金：云南省科技攻关计划资助项目(2006NG04);中韩国际合作项目(YK2007-2010);云南省中青年学术技术带头人后备人才项目(2009CI058);云南省中青年技术创新人才培养项目(2008PY089)

摘　　要：以4个强耐冷性粳稻品种和5个弱耐冷性粳稻品种为材料,比较分析了云南高原粳稻区不同海拔条件下不同耐冷性粳稻品种的稻米淀粉RVA谱变化特征。随种植海拔的升高,弱耐冷性品种的消减值明显增大,峰值黏度和崩解值显著减小,而强耐冷性品种的峰值黏度和崩解值呈先降后升趋势,消减值则表现先升后降趋势。强耐冷性品种的稻米淀粉RVA谱特性受海拔变化的影响较弱耐冷性品种小,蒸煮食味品质表现相对稳定,但弱耐冷性品种的蒸煮食味品质随海拔升高明显呈变劣趋势。Four cold-tolerant and five cold-sensitive japonica rice cultivars were grown at three locations with different altitudes in Yunnan plateau to investigate rice starch RVA profile characteristics.The results showed that with increasing altitude,the setback viscosity in cold-sensitive cultivars increased significantly,while the peak viscosity and breakdown viscosity decreased significantly.However,the peak viscosity and breakdown viscosity in cold-tolerant cultivars initially decreased and then gradually increased with rising altitude,whereas the setback viscosity initially increased and then decreased.The starch RVA parameters of cold-tolerant cultivars was less sensitive to different environments than those of cold-sensitive cultivars.Cooking and eating quality of cold-tolerant cultivars had relatively stable trends with rising altitude,whereas cooking and eating quality of cold-sensitive cultivars had a trend toward inferior.

关 键 词：粳稻 耐冷性 稻米品质 淀粉黏滞性 海拔 

分 类 号：S511.22[农业科学—作物学]