垩白的产生对稻米品质的影响及改良手段  

Effects of Chalky Character on Rice Quality and Improvement Method

作　　者：贺梅[1] 黄少锋[1] 张丽萍[1] 宋冬明[1] HE Mei;HUANG Shao-feng;ZHANG Li-ping;SONG Dong-ming(Rice Research Institute of Heilongjiang Academy of Agricultural Sciences,Jiamusi Heilongjiang 154007,China)

机构地区：[1]黑龙江省农垦科学院水稻研究所,黑龙江佳木斯154007

出　　处：《北方水稻》2020年第4期50-52,共3页North Rice

摘　　要：垩白性状是重要的稻米外观品质指标。从品种遗传因素、温光气候因素、栽培管理水肥因素等方面分析了稻米垩白产生的原因,阐述了垩白对稻米外观品质、加工品质、蒸煮和食味品质的影响,提出了稻米垩白的改良手段,以期为水稻生产和稻米产业发展提供参考。Chalky character is an important index of appearance quality of rice.This paper analyzes the causes of chalkiness in rice from the aspects of genetic factors,temperature,light and climate factors,and water and fertilizer factors of cultivation management,expounds the effects of chalkiness on appearance quality,processing quality,cooking and eating quality of rice,and puts forward the improvement measures of chalkiness in rice,in order to provide reference for rice production and rice industry development.

关 键 词：垩白 稻米品质 改良手段 

分 类 号：S511[农业科学—作物学]