广西新育成的常规籼稻品种的稻米品质分析  

Grain quality of new Indica conventional rice varieties in Guangxi province

作　　者：杨行海 

机构地区：[1]桂林市农业科学研究所,桂林541006

出　　处：《安徽农业大学学报》2012年第4期602-606,共5页Journal of Anhui Agricultural University

基　　金：国家现代农业产业技术体系广西创新团队(水稻)建设专项经费资助(2060320)资助

摘　　要：对2010年参加广西区常规优质籼稻组区试的25个品种的12个主要品质指标进行了统计分析。结果表明,25个参试品种中没有1个品种7项指标全部达到国标一级(GB/T 17891-1999),垩白米率、垩白度偏高和直链淀粉含量偏低是限制广西常规稻米质提高的主要因素,同时晚籼稻的稻米品质高于早籼稻。相关分析结果表明,整精米率与垩白米率和垩白度均呈极显著负相关,与蛋白质含量呈显著正相关。主成分分析结果表明:常规籼稻品种的稻米品质的主成分为碾磨因子、蒸煮因子及外观因子。稻米品质性状间的聚类分析表明:广西常规籼稻品种的品质性状之间的同质性程度较大。Twelve grain quality traits of 25 new inbred varieties in regional test of Guangxi province in 2010 were analyzed. The results showed that no conventional rice variety reached the 1st class standard of all the seven traits. These traits included brown rice rate（BR）, head rice rate（MR）, length/width（L/D）, percentage of chalky grain（PCG）, chalkiness degree（CD）, gel consistency（GC） and amylose contents（AC）. High PCG; CD, and low GC were the major factors which limited the improvement of the rice quality in Guangxi province. The quality of late rice was better than that of the early rice. The correlations between MRR and PCG; MRR and CD were negative at the 0.01 level, respectively, and correlation between MRR and protein content （PC） was positive at the 0.05 level. The principal component analysis showed that the main quality components of indica conventional rice varieties were milling factors, cooking factors and appearance factors. The cluster analysis between quality characteristics showed that the qualitv characteristics of indica conventional rice varieties in Guangxi province were similar.

关 键 词：常规籼稻 稻米品质 相关分析 主成分分析 

分 类 号：S511.42[农业科学—作物学]