粳稻品质性状间的相关关系研究  

Relationships among Quality Traits of Japonica Rice Varieties

作　　者：丁得亮[1] 张欣[1] 赵梅[1] 杨雪[1] 崔晶[1] 施利利[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：《作物杂志》2010年第5期60-63,共4页Crops

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：采用单因素随机区组试验设计,对16个粳稻品种品质中较为重要的性状进行分析测定,以研究粳稻品质性状间的相关关系。结果表明,碾米品质性状间具有很好的相关性,整精米率是三个碾米品质性状中最重要的指标;垩白率、蛋白质含量影响整精米率;在硬度、黏度和平衡度三个质地性状中,平衡度是最重要的质地性状指标,它能充分反映米饭的食味和外观品质好坏;在3个基本黏度值中,重要性依次为最高黏度>最低黏度>最终黏度;在另外4个特征值中,重要性依次为峰值时间>崩解值>消减值>回复值;RVA谱特征值能够充分反映直链淀粉含量高低,其次是米饭食味值、米饭外观和黏度,再其次是米饭硬度,而蛋白质含量与RVA谱特征值无关。A single-factor randomized block experimental design was used to investigate relationships among quality traits of 16 Japonica rice varieties. The results indicated that there existed good correlations among three milling quality traits, in which head rice rate was the most important and it was affected by chalky rice rate and protein con- tent. Balance degree, most important of the three cooking quality traits （hardness, viscosity and balance degree）, could accurately reflect appearance quality and eating quality of rice. The three basic viscosity values were listed in a descending order in importance as peak viscosity 〉 trough viscosity 〉 final viscosity and for the other four characteristic values,the order was peak time 〉 breakdown value 〉 setback viscosity value 〉 consistence viscosity value. RVA profile characteristic values could well reflect amylose content, and then eating quality value,, appearance and viscosity, and rice hardness in sequence were unrelated to protein content.

关 键 词：粳稻 整精米率 平衡度 RVA谱特征值 

分 类 号：S511.22[农业科学—作物学]