食用稻品质评价标准发展及其对稻米品质改善的影响  

Development of Standard of Cooking Rice Variety Quality in China and Its Influence on Rice Quality Improvement

作　　者：胡贤巧[1] 卢林[1] 张卫星[1] 牟仁祥[1] 陈铭学[1] HU Xianqiao;LU Lin;ZAHNG Weixing;MOU Renxiang;CHEN Mingxue*(China National Rice Research Institute,Hangzhou 311400,China)

机构地区：[1]中国水稻研究所,杭州311400

出　　处：《中国稻米》2022年第5期133-138,共6页China Rice

基　　金：国家现代农业产业技术体系建设专项资金(CARS-01-47);中国农业科学院科技创新工程(CAAS-XTCX2019024);中央级公益性科研院所基本科研业务费专项(CPSIBRF-CNRRI-202125)。

摘　　要：食用稻品质评价标准在增强我国人民稻米品质意识、促进我国稻米品质改良工作中起到了积极的作用。为全面了解我国优质食用稻品质评价标准的发展及其在水稻品质改良中的实际作用,本文比较了我国不同时期优质食用稻的品质评价标准,并结合我国稻米优质率情况进行了分析讨论,以期为我国“十四五”时期优质稻新品种培育和产业发展提供参考。The standard of cooking rice variety quality played a positive role in enhancing the people's rice quality consciousness and promoting the improvement of rice quality in China.In order to fully understand the standard of cooking rice variety quality and its role in the rice quality improvement,we systematically analyzed the development of standard based on successive editions and discussed the trends of the high quality rate of rice in China,for providing references for the cultivation and industrial development of high-quality rice varieties in the 14th Five-year Plan period in China.

关 键 词：稻米 品质 标准 发展 中国 

分 类 号：S511[农业科学—作物学]