江苏省食用粳米品质的分析研究  

StudyonGrainQualitiesofJapoincaRiceinJiangsuProvince

作　　者：杨杰[1,2] 仲维功[1,2] 熊元忠 陈志德 宋小禄[1,2] 

机构地区：[1]江苏省农科院粮作所 [2]南京市种子站

出　　处：《南京农专学报》1999年第2期11-15,共5页Journal of Nanjing Agricultural Technology College

摘　　要：研究了江苏省粳稻主栽品种的品质，并根据农业部优质米标准，对不同种植地区的品种的品质性状进行了比较，结果表明，徐淮稻区稻米品质优于苏中、苏南，品种间外观品质差异明显。分析稻米品质性状间的相关性表明，粳稻籽粒长与垩白度相关极显著。江苏省稻米品质改良的重点是外观品质的改良，选育短圆形籽粒的粳稻品种是改良外观品质的途径之一。japonicaricevarietiesselectedfromJiangsuProvincewerestudiedforgrainqualities.Therecoveryofbrownrice,milledriceandheadriceofjaponicavarietieswereabout850%,770%and720%respectively.Therearegreatdifferencesofgrainchalknessandtranslucencyamongvarieties.Mostofthejaponicaricehaveloworintermediateamylosecontent,lowgelatinizationtemperatureandsoftgelconsistency.ThequalificationingrainqualitycharactersofjaponicaricewasevaluatedbytheStandardofHighGrainQualityRice,setbyChineseMinistryofAgriculturein1986.Theresultsofstatisticalanalysisindicatethatthereexistsomecorrelationsamonggrainqualitycharacters.Thereexistspositivecorrelationbetweenthegrainlengthandchalkness.Selectingshortgrainvarietiesisoneofthewaytoimprovetheappearanceproperties.

关 键 词：粳米 江苏 碾磨品质 外观品质 蒸煮食味品质 

分 类 号：S511.22[农业科学—作物学]