滨海稻区耐盐水稻外观品质与食味的关系  

Relationship between Appearance Quality and Taste Value of Salt-tolerant Rice in Coastal Region

作　　者：刘郁[1] 于亚辉[1] 桑海旭[1] 王井士[1] 李运动[1] 马晓慧[1] 于深州[1] 边应权[1] 

机构地区：[1]辽宁省盐碱地利用研究所,辽宁盘锦124010

出　　处：《湖北农业科学》2015年第1期11-14,共4页Hubei Agricultural Sciences

基　　金：国家自然科学基金项目(31201158)

摘　　要：通过对滨海稻区耐盐品种稻米的外观品质、米粒食味值及蒸煮食味值的测定,研究其外观品质与食味的关系。结果表明,整精米率和黄粒米率与食味值相关性未达到显著水平;垩白粒率与米粒食味值及蒸煮食味值都呈极显著负相关;碎米率与米粒食味值及蒸煮食味值都呈极显著正相关,在逐步回归分析中存在线性关系,这说明碎米率在一定范围内有助于增加稻米食味。The appearance quality, taste value, and cooking taste value of the salt tolerant rice varieties in the coastal region were determined, to study the relationship between the appearance quality and taste. The results showed the correlation between head milled rice rate, yellow-colored rice rate and taste value was not significant. Percentage of chalky grain, rice taste value, and cooking and eating value was negatively correlated. Rate of broken rice, rice taste value, cooking and eating value were significantly positively correlated. Linear relationship was existed in the stepwise regression analysis, indicating that broken rice rate could increase the rice taste in a certain range.

关 键 词：耐盐水稻 外观品质 食味 

分 类 号：S511.033[农业科学—作物学]