不同水稻品种(系)稻米品质性状分析  

Character Analysis on Grain Quality of Different Varieties of Japonica Rice

作　　者：孟维韧[1] 全成哲[1] 刘方明[2] 全东兴[1] 金成海[1] 吴占文[1] 周广春[1] 

机构地区：[1]吉林省农业科学院水稻研究所,吉林公主岭136100 [2]佳木斯大学生命科学学院,黑龙江佳木斯154007

出　　处：《湖北农业科学》2012年第2期361-363,共3页Hubei Agricultural Sciences

基　　金：吉林省科技支撑计划项目(20090206);吉林省农业科学院博士启动基金项目(2008007);吉林省农业科学院博士后基金项目(83271)

摘　　要：为了探讨不同水稻品种(系)稻米品质差异,改良稻米品质,以吉林省近年育成的水稻品种(系)为试验材料,进行了品种类型间的比较研究。结果表明,糙米率与精米率呈极显著正相关(r=0.968**);长宽比与整精米率、粒长呈显著正相关(r=0.643*、r=0.699*);垩白粒率与垩白度呈极显著正相关(r=0.869**)。垩白率、垩白度、整精米率、直链淀粉及胶稠度为影响稻米品质的主要因子,其对稻米品质的累积贡献率为86.977%,应重视垩白粒率、垩白度和碾磨品质的关系,以达到有效地改善稻米品质的目的。In order to discuss the difference of grain quality of different varieties of Japonica rice and improve the grain quality,the study conducted a comparative studies among varieties bred in recent years.The results showed that the positive correlation was founded between brown rice rate and polished rice rate（r=0.968＊）,between length-width ratio and milled rice rate（r=0.643＊）,between length-width ratio and length（r=0.699＊）,also between chalky kernel percentage and chalkiness（r=0.869＊＊）.The chalky kernel percentage,chalkiness,milled rice rate,amylose and gel consistency were principal factors inflecting grain quality of rice,and their total accumulative contribution rate was 86.977%.In conclusion,the principal factors inflecting grain quality of rice were chalkiness,milled rice rate,amylose and gel consistency.The correlation between chalky kernel percentage,chalkiness and milled rice quality should be paid attention to for improving grain quality.

关 键 词：水稻 品质 主成分分析 

分 类 号：S511.033[农业科学—作物学]