籼型杂交水稻稻米品质的初步研究  

Preliminary study on quality traits of indica hybrid rice

作　　者：马玉清[1] 李仕贵[1] 王玉平[1] 黎汉云[1] 高克铭[1] 

机构地区：[1]四川农业大学水稻研究所,四川温江611130

出　　处：《西南农业学报》2002年第1期28-31,共4页Southwest China Journal of Agricultural Sciences

基　　金：四川省九五育种攻关项目 (96110 0 1-1-1-1)

摘　　要：对用 9个不育系和 3个恢复系及其所配的 18个杂交水稻组合稻米的外观和蒸煮品质进行了研究。结果表明 ,粒长和长宽比倾向双亲中值 ,垩白率和垩白度显著超过中亲值 ,倾向高值亲本 ;糊化温度和直链淀粉含量介于双亲之间 ,与中亲值无显著差异 ,而胶稠度低于中亲值。但不同类型的组合间表现不一致。相关分析结果 ,垩白率和垩白度与粒长和长宽比呈显著的负相关 ,与直链淀含量呈显著的正相关 ;The relationship between 18 hybrid rice from 9 CMS lines and 3 restorer lines and their parents for exterior quality and cooking-eating characters were studied.The results indicated that the average length and length/width of hybrid rice were inclined to the mean of their parents,and chalky area and chalky rice percentage exceeded mid parent value.The value of gelatinization temperature and amylose content of hybrid rice were between that of both parents.Similarly,there was no significant difference between value of hybrid rice and that of mid parent for average gel consistency.Correlations between chalky area and kernel length,chalky rice percentage and length/width,amylose content and gelatinization temperature,amylose content and gel consistency were significantly positive;but the correlations between chalky area and chalky rice percentage ,amylose content and chalky area,chalky rice percentage and amylose content were significantly negative,it suggested that in order to obtain desirable grain quality through breeding,it was necessary to reduce the chalky area and increase gel consistency.

关 键 词：杂交水稻 外观品质 蒸煮品质 籼型 高值亲本 胶稠度 直链淀 糊化温度 负相关 稻米 

分 类 号：S511.21[农业科学—作物学] S331