粳稻不同粒位上粒重和食味与其他品质性状的关系  

Relationship Between Grain Weight,Taste Quality and Other Quality Traits at Different Grain Positions of Japonica Rice

作　　者：薛菁芳[1,2] 陈书强[1,2] 潘国君[2] 王玉成[3] 

机构地区：[1]东北林业大学博士后科研流动站,黑龙江省农业科学院博士后科研工作站,黑龙江哈尔滨150086 [2]黑龙江省农业科学院佳木斯水稻研究所,黑龙江佳木斯154026 [3]东北林业大学,黑龙江哈尔滨150040

出　　处：《华北农学报》2015年第3期129-135,共7页Acta Agriculturae Boreali-Sinica

基　　金：国家科技支撑计划项目(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：为探明粒重和食味与其他品质性状之间的关系,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互关系。结果表明:不同粒位间粒重与食味值和整精米率有极显著正相关关系,碾米品质的好坏对食味有显著影响;粒重和食味值与垩白率和垩白度有极显著负相关性,与粒长、粒宽和长厚比有极显著正相关关系;粒重与直链淀粉含量和胶稠度呈极显著正相关,食味值只与胶稠度呈显著正相关,而与直链淀粉含量相关性不大;粒重和食味值与总蛋白、醇溶蛋白、谷蛋白和脂肪酸含量有极显著负相关关系,而与球蛋白含量有显著正相关关系,可以通过提高籽粒的球蛋白含量,来协调食味、产量和营养品质之间的矛盾;粒重和食味与淀粉RVA谱特征值有非常密切的关系,两者与峰值黏度、热浆黏度、崩解值、冷胶黏度和回复值呈极显著正相关,而与消减值和起浆温度呈极显著负相关;食味值与峰值黏度、崩解值和脂肪酸含量的相关系数较大。粒重对整精米率和食味有重要影响,峰值黏度、崩解值和脂肪酸含量这3个指标可以作为选择水稻品种良好食味的首选指标。Two panicle type cultivars with erect panicle and curved panicle were applied to study the relationship between grain weight,taste quality and other quality traits at different grain positions of japonica rice. The results showed that grain weight had significantly positive correlation with taste quality and head rice percentage among different grain positions,and the quality of milling quality had significant impact on taste quality. Grain weight and taste quality had significantly negative correlation with chalky grain percentage and chalkiness degree,and had significantly positive correlation with grain length,grain width and length-thickness ratio. Grain weight had significantly positive correlation with amylose content and gel consistence on different grain positions. Taste quality only showed a significant positive correlation with gel consistency,and had less relevant to amylose content. Grain weight and taste quality had significantly negative correlation with content of total protein,prolamin,glutelin and fatty acid,but had significantly positive correlation with globulin content. So it might be coordinate the contradiction among taste quality,yield and nutritional quality by increasing globulin content of grains. Grain weight and taste quality had close relationship with RVA profile characteristics values. Both of them had significantly positive correlation with peak viscosity,hot paste viscosity,breakdown,cool paste viscosity and consistence,but had significantly negative correlation with setback and pasting temperature. The correlation coefficient among taste quality,peak viscosity and breakdown are bigger. Grain weight had important influence on taste quality and head rice percentage. The three in-dicators of peak viscosity,breakdown,and fatty acid content can be used as preferred indicator of selecting rice varieties with good taste quality.

关 键 词：粳稻 粒位 粒重 食味 品质性状 

分 类 号：S511.01[农业科学—作物学]