稻米饭粒延伸性的研究进展  

Research progress on elongation of cooked rice

作　　者：符雨 赵宏源 肖梦楠 张桂权[1] 王少奎 FU Yu;ZHAO Hongyuan;XIAO Mengnan;ZHANG Guiquan;WANG Shaokui(Guangdong Provincial Key Laboratory of Plant Molecular Breeding/State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Laboratory for Lingnan Modern Agriculture/College of Agriculture,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]广东省植物分子育种重点实验室/亚热带农业生物资源保护与利用国家重点实验室/岭南现代农业科学与技术广东省实验室/华南农业大学农学院,广东广州510642

出　　处：《华南农业大学学报》2023年第5期670-678,共9页Journal of South China Agricultural University

基　　金：广东省基础与应用基础研究重大项目(2019B030302006);岭南现代农业科学与技术广东省实验室开放课题(NT2021001);国家自然科学基金(32072040);海南省自然科学基金(320MS079)。

摘　　要：水稻饭粒延伸性是指米粒蒸煮时的延伸特性,用蒸煮后米粒长度增加值与蒸煮前米粒长度的比值来衡量,是评价稻米蒸煮食味品质的重要指标之一。随着现代遗传学及基因组学相关理论和育种技术的发展,人们对水稻饭粒延伸性的遗传研究也日趋深入。本文综述了影响水稻饭粒延伸性的相关因素及其遗传研究进展,指出了水稻饭粒延伸性遗传研究目前存在的主要问题,分析了水稻饭粒延伸性遗传研究的应用前景。Cooked rice elongation(CRE)refers to the elongation characteristics of rice grains during cooking,is evaluated by the ratio of the added value of rice grain length after cooking to the length of rice grain before cooking.It is one of the important indicators of cooking and eating quality.With the development of modern genetics and genomics related theories and breeding technology,the genetic research of CRE has also become increasingly in-depth.In this paper,the related factors affecting CRE and the main progress of genetic research on CRE were summarized,the existing problems of genetic research on CRE were also pointed out,and the prospects of genetic research on CRE were analyzed.

关 键 词：水稻 饭粒延伸性 蒸煮食味品质 分子育种 

分 类 号：S511[农业科学—作物学] S330.2[生物学—遗传学] Q37