粳稻不同粒位上垩白及粒形与品质性状间的关系  

Relationship Between Chalky Characters,Shapes of Grains and the Quality at Different Grain Positions of Japonica Rice

作　　者：陈书强[1] 

机构地区：[1]黑龙江省农业科学院佳木斯水稻研究所,黑龙江佳木斯154026

出　　处：《华北农学报》2014年第5期161-167,共7页Acta Agriculturae Boreali-Sinica

基　　金：国家科技支撑计划"粮食丰产科技工程"项目(2011BAD16B11-02YJ01;2012BAD04B01-02);黑龙江省科技攻关重大项目(GA13B101);黑龙江省政府博士后经费项目(LBH-Z10038)

摘　　要：为了研究不同粒位上籽粒垩白性状和粒形特征与其他品质性状的关系,选用直立穗型和弯曲穗型水稻为材料,按照穗部位置分为27个粒位,分析了它们之间的相关性。结果表明,不同粒位上粒形特征与垩白性状关系显著,两者都影响整精米率,粒长、粒宽、长厚比和宽厚比与整精米率呈极显著正相关,垩白粒率和垩白度与整精米率呈极显著负相关关系。粒形特征对蒸煮食味品质、营养品质和淀粉RVA谱特征有一定影响,主要表现在粒长、粒宽、长厚比和宽厚比与食味值、直链淀粉含量和胶稠度、峰值黏度、热浆黏度和崩解值极显著正相关,而与糊化温度、消减值、总蛋白、谷蛋白、清蛋白和脂肪酸含量极显著负相关。垩白性状与蒸煮食味品质、营养品质和淀粉RVA谱特征值都有密切关系,垩白粒率和垩白度与食味值、直链淀粉、胶稠度、峰值黏度、热浆黏度、崩解值、冷胶黏度、回复值和球蛋白含量极显著负相关,与糊化温度、消减值、清蛋白、醇溶蛋白、谷蛋白、总蛋白和脂肪酸含量极显著正相关。选育低垩白、高长厚比和宽厚比的籽粒是改良粳稻食味的有效途径之一。Two panicle type cultivars with erect panicle and curved panicle were applied to study relationship between chalky characters,shapes of grains and the quality at different grain positions of japonica rice. The results showed that grain shape had a significant relationship with chalky characters traits at different grain positions,both of which affect head rice percentage. Grain length,grain width,length-thickness ratio and width-thickness ratio had significantly positive correlation with head rice percentage. Chalky grain percentage and chalkiness degree had significantly negative correlation with head rice percentage. Effects of erect panicle type gene on the nutritional quality were mainly manifested not only in significantly positive correlation between grain length,grain width,length-thickness ratio and width-thickness ratio and taste quality,amylose content,gel consistence,peak viscosity,hot paste viscosity and breakdown,but also in significantly negative correlation between grain length,grain width,length-thickness ratio and width-thickness ratio and pasting temperature,total protein content,glutelin content,albumin content,fatty acid content and setback. Chalk white character had close relationship with cooking and eating quality,nutritional quality and RVA profile characteristics values. Chalky grain percentage and chalkiness degree had significantly negative correlation with taste quality,amylose content,gel consistence,globulin content,peak viscosity,hot paste viscosity,breakdown,cool paste viscosity and consistence,but had significantly positive correlation with pasting temperature,albumin content,prolamin content,glutelin content,total protein content,fatty acid content and setback. It is one of the effective ways to improve japonica rice that breeding the grains with low chalky characters,high lengththickness ratio and width-thickness ratio.

关 键 词：粳稻 粒位 垩白性状 粒形 品质性状 

分 类 号：S511.01[农业科学—作物学]