不同基因型水稻在贮藏过程中米质性状的变化  

Changes in Rice Quality Traits of Different Genotypes during Storage

作　　者：李清华[1,2] 郑长林[1,2] 郑苹立[1,2] LI Qing-hua;ZHENG Chang-lin;ZHENG Ping-li(Rice Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350018,China;Fuzhou Branch,National Rice Improvement Center of China,Fuzhou 350018,China)

机构地区：[1]福建省农业科学院水稻研究所,福建福州350018 [2]福州国家水稻改良分中心,福建福州350018

出　　处：《江西农业学报》2020年第12期7-11,共5页Acta Agriculturae Jiangxi

基　　金：福建省公益类科研院所基本科研专项“水稻2018省属公益类水稻新品种稻米品质的鉴定研究”(2018R1021—8)、“水稻新品种选育与生态适应性鉴定”(2019R1023—9)。

摘　　要：选取2018年福建省水稻区试的早、晚稻36份材料为研究对象,对它们在不同贮藏时间(1~12个月)的7项米质指标作了检测研究。结果表明:在1年贮藏期内,早、晚稻供试材料的整精米率、垩白度和透明度的变化较大,且在品种间存在较显著的差异,其中早稻整精米率的变化最为显著;糙米率、直链淀粉含量、碱消值和胶稠度的变化较小;早、晚稻的整精米率、垩白度在贮藏期内呈现先升后降的变化趋势,在贮藏至6个月时整精米率最高、垩白度最大;早、晚稻的直链淀粉含量随着贮藏时间延长略有下降,且早稻的胶稠度随着贮藏时间延长呈缩短趋势。In this paper,36 early and late rice samples from Fujian Province in 2018 were selected as the research objects,and 7 rice quality indexes were tested in different storage periods(1~12 months).The results showed that the milled rice rate,chalkiness and transparence of early and late rice samples changed greatly,and there were significant differences among varieties,among which the change of the whole milled rice rate was the most significant.The brown rice rate,amylose,alkali digestion value and gel consistency changed little.The whole milled rice rate and chalkiness of early and late rice showed a trend of increasing first and then decreasing during the storage period.When the early and late rice were stored for 6 months,the whole milled rice rate was the highest,and the chalkiness was the highest.The amylose content of the early and late rice decreased slightly with the increase of storage time,and the gel consistency of the early rice decreased with the increase of storage time.

关 键 词：基因型 水稻 贮藏 米质性状 变化 

分 类 号：S511.093[农业科学—作物学]