稻米蒸煮食味品质性状遗传研究进展  

Research Progresses on Cooking and Eating Quality of Rice Grain

作　　者：康美花[1] 曹丰生[1] 高珍珠 陈红萍[1] 刘建华[1] 邓人启 

机构地区：[1]江西省农业科学院水稻研究所,江西南昌330200 [2]星子县农业局粮油技术推广站,江西星子332800 [3]新建县农业局,江西新建330100

出　　处：《安徽农学通报》2010年第23期68-70,共3页Anhui Agricultural Science Bulletin

摘　　要：蒸煮食味品质是最重要且研究较多的稻米品质性状,该文综述了稻米直链淀粉含量、糊化温度、胶稠度、米粒延伸性以及稻米香味等主要理化指标的遗传研究进展,并对已克隆的稻米蒸煮食味品质性状基因进行了简要概述。Cooking and eating quality is the most important rice quality of more research. In this paper, the research progresses on main physical and chemical indicators including amylase content, gelatinization temperature, gel consistency, cooked rice elongation and fragrance has been reviewed. In addition, It was summarized on the cloned genes of cooking and eating quality in rice.

关 键 词：水稻 蒸煮食味品质 性状遗传 克隆 

分 类 号：S511[农业科学—作物学]