黑龙江省2019年新育成水稻品种品质性状分析  

Quality Traits’Analysis of Newly Approved Rice Varieties of Heilongjiang Province in 2019

作　　者：于艳敏[1,2,3] 闫平 武洪涛[2,3] 刘海英 徐振华[2,3] 张书利 吴立成[2,3] 杨忠良 YU Yanmin;YAN Ping;WU Hongtao;LIU Haiying;XU Zhenhua;ZHANG Shuli;WU Licheng;YANG Zhongliang(Heilongjiang Academy of Agricultural Sciences Postdoctoral Programme,Harbin 150086,Heilongjiang,China;Biotechnology Institute of Heilongjiang Academy of Agricultural Sciences,Harbin 150229,Heilongjiang,China;Northeast Branch Center of National Saline-tolerant Rice Technology Innovation Center,Harbin 150229,Heilongjiang,China)

机构地区：[1]黑龙江省农业科学院博士后科研工作站,哈尔滨150086 [2]黑龙江省农业科学院生物技术研究所,哈尔滨150229 [3]国家耐盐碱水稻技术创新中心东北分中心,哈尔滨150229

出　　处：《农学学报》2022年第4期1-5,12,共6页Journal of Agriculture

基　　金：农业部国家现代农业产业技术体系“五常综合试验站”(CARS-01-40);农业部农业科研杰出人才培养计划(2016-2020-48);黑龙江省农业科学院“寒地水稻种质资源创制与应用”(HNK2019CX02)。

摘　　要：为明确黑龙江省最新水稻品种品质特性及优质米情况,选取2019年新审定的粳稻品种52份,对糙米率、整精米率、垩白粒率、垩白度、直链淀粉含量、粗蛋白含量、胶稠度、食味值等指标进行化验检测。结果表明,二级优质米标准达标率为100%,不同积温区水稻品种均表现为垩白米粒率和垩白度变异较大。在品质改良过程中第一积温区需注重提高糙米率和整精米率,第二和第三积温区胶稠度和直链淀粉含量有待提高,第四积温区垩白米粒率和垩白度需要降低,胶稠度和直链淀粉含量应适当提高。通径分析表明对食味值直接贡献最大的是垩白度,其次是粗蛋白和胶稠度。黑龙江省2019年新审定水稻品种米质优良,为食味值提高奠定了基础。To clarify the quality traits and breeding status of the latest rice varieties in Heilongjiang Province,a total of 52 japonica rice varieties approved in 2019 were selected and tested for the traits of brown rice rate,milled rice rate,cretaceous grain rate,chalkiness degree,amylose content,crude protein content,glue consistency and etc.The results showed that 100%of the varieties were up to the Level 2 high-quality rice standard,and the chalkiness grain rate and chalkiness degree of rice varieties in different accumulated temperature zones significantly varied.In the process of quality improvement,the first accumulated temperature zone should focus on improving the brown rice rate and head rice rate,while the gel consistency and amylose content in the second and third accumulated temperature zone should be improved,and the fourth zone should reduce the chalky grain rate and chalkiness degree,and improve the gel consistency and amylose content.Path analysis showed that chalkiness degree contributed directly and most to taste value,followed by crude protein content and gel consistency.Newly approved rice varieties of Heilongjiang Province in 2019 have good quality,and the taste value can be improved further based on the study.

关 键 词：水稻 审定品种 品质性状 性状分析 黑龙江省 

分 类 号：S511[农业科学—作物学]