寒地灌浆期低温钝感水稻品种的初步筛选  

Preliminary Screening of Rice Varieties Insensitive to Low Temperature atGrain-filling Stage in Cold Region of China

作　　者：曹良子 丁国华[1,2,5] 周劲松 洛育[1,2,5] 王彤彤 白良明[1,2,5] 夏天舒 刘凯[4] 王雪扬 杨光[1] 任洋 王江旭[4] 李一丹 孙世臣[1,2,5] CAO Liangzi;DING Guohua;ZHOU Jinsong;LUO Yu;WANG Tongtong;BAI Liangming;XIA Tianshu;LIU Kai;WANG Xueyang;YANG Guang;REN Yang;WANG Jiangxu;LI Yidan;SUN Shichen(Institute of Cultivation,Heilongjiang Academy of Agricultural Sciences,Haerbin 250086,China;Heilongjiang Rice Quality Improvement and Genetic Breeding Engineering Technology Research Center,Haerbin 250086,China;Soybean Research Institute,Heilongjiang Academy of Agricultural Sciences,Haerbin 250086,China;Heilongjiang Academy of Agricultural Sciences,Haerbin 250086,China;Heilongjiang Province Key Laboratory of Crop Molecular Design and Germplasm Innovation,Haerbin 250086,China)

机构地区：[1]黑龙江省农业科学院耕作栽培研究所,哈尔滨250086 [2]黑龙江省水稻品质改良与遗传育种工程技术研究中心,哈尔滨250086 [3]黑龙江省农业科学院大豆研究所,哈尔滨150086 [4]黑龙江省农业科学院,哈尔滨150086 [5]黑龙江省作物分子设计与种质创新重点实验室,哈尔滨150028

出　　处：《种子》2022年第9期74-78,83,共6页Seed

基　　金：优质水稻适应性优选与提质增效技术研究与示范(GA 20 B 101);生物育种科技重大专项(2020 ZX 16 B 01012);黑龙江省农业科学院“农业科技创新跨越工程”专项课题(HNK 2019 CX 02);国家现代农业产业技术体系专项资金(CARS-01-57);黑龙江省省属科研院所科研业务费项目(CZKYF 2021-2-B 013);2021年黑龙江省农业科学院院杰出青年项目(2021 JCQN 001)。

摘　　要：灌浆期低温是导致水稻品质降低的主要原因之一。受气候变化的影响,近几年黑龙江省水稻生产连续遭遇灌浆期低温,品质的降低影响了黑龙江省商品大米的市场竞争力。为提高黑龙江省商品大米市场竞争力,必须培育不受灌浆期低温影响、食味品质稳定性好的水稻品种。通过3年实验研究,筛选出了在灌浆期积温相差118~141.3℃的条件下,稻米食味评分变化在2分以内的灌浆期低温钝感水稻材料8份,其中食味评分在85分以上的优质水稻品种5份。明确直链淀粉含量和蛋白质含量与米饭食味评分间相关性较小。研究明确了筛选灌浆期低温钝感优质水稻品种的可行性,为后续灌浆期低温钝感基因定位和遗传机制的研究提供了理论依据和材料基础。The low temperature during grain-filling period is accountable for the poor rice quality.Heilongjiang rice had been cultivated at low temperatures during grain-filling period for several years in a row,which had reduced its quality and thus the market value.In order to reverse this situation,it was imperative to develop rice varieties that were free from low-temperature threshold during the grain-filling period and with good taste and quality.Following a three-year experiment,at the different accumulated temperatures ranging from 118℃to 141.3℃during grain-filling period,eight rice materials insensitive to low-temperature with a score change in taste of 2 points or less were screened out,among which five high-quality rice varieties with a taste score above 85 were selected.It was known that amylose and protein contents had a negligible correlation with the score of rice taste.The study confirmed the feasibility of screening high-quality rice varieties for low-temperature bluntness during the grain-filling period.The presented data provided a theoretical and empirical foundation for subsequent research on the localization of low-temperature insensitive genes and genetic mechanisms.

关 键 词：粳稻 低温钝感 食味品质 直链淀粉含量 蛋白质含量 

分 类 号：S511[农业科学—作物学]