长三角地区54份粳稻种质食味指标的相关性分析  

Association analysis of eating quality traits in 54 Japonica rice germplasms in Yangtze River Delta region

作　　者：张丽霞[1] 余飞宇 闫影[1] 王冬兰 李瑞清 曹黎明[1] 万常照[1] 吴书俊[1] ZHANG Li-xia;YU Fei-yu;YAN Ying;WANG Dong-lan;LI Rui-qing;CAO Li-ming;WAN Chang-zhao;WU Shu-jun(Crop Breeding and Cultivation Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Bright Seed Industry Company,Shanghai 202171,China)

机构地区：[1]上海市农业科学院作物育种栽培研究所,上海201403 [2]光明种业有限公司,上海202171

出　　处：《上海农业学报》2018年第5期37-43,共7页Acta Agriculturae Shanghai

基　　金：上海市科技兴农重点攻关项目[沪农科攻字(2016)第6-1-1号];上海市种业发展项目[沪农科种字(2017)第1-2号];上海市水稻产业技术体系建设项目[沪农科产字(2017)第3号]

摘　　要：为了研究影响长三角地区粳稻食味品质的主要因素,根据2015年和2016年分别测定的54份粳稻种质的稻米食味理化指标、快速黏度仪(Rapid visco analyser,RVA)谱特征值及米饭食味值,考察了各指标间的相关性,并进行了主成分分析。两年的结果均表明:粳稻稻米直链淀粉含量(Amylose content,AC)与胶稠度(Gel consistency,GC)呈极显著负相关;二者与稻米淀粉RVA谱特征值中冷胶黏度(Cool paste viscosity,CPV)、消减值(Setback viscosity,SBV)、回复值(Consistence viscosity,CSV)、崩解值(Breakdown viscosity,BDV)及米饭食味值相关性极其显著。两年主成分分析均表明,这些指标可归为一类,为影响粳稻稻米食味性状的最重要的要素。其中RVA谱特征值中,SBV是反映稻米食味品质的最重要评价指标。To understand the main factor affecting the Japonica rice eating quality in Yangtze River Delta region, the physicochemical index related rice eating quality, RVA profiles and taste value of 54 Japonica rice grown in 2015 and 2016 was measured respectively. Association analysis of these indexes and principal component analysis was analyzed. Based on this study in the two years,the AC and GC of Japonica rice showed significantly positive correlation. And the two indexes were significantly correlated with CPV, SBV, CSV, BDV of RVA profiles and taste value. Furthermore, these indexes could be classified into category, which was the most important factor effecting Japonica rice eating quality according to principal component analysis. Additionally, among all of RVA profiles, SBV was the most important evaluation indicator of rice eating quality.

关 键 词：粳稻 食味 相关性分析 直链淀粉含量 

分 类 号：S511.22[农业科学—作物学]