水稻品质遗传改良的效果分析与综合评价  

Effect Analysis and Comprehensive Evaluation on the Rice Qualities by Genetic Improvement

作　　者：徐浩扬 傅娅菲 陈灵妹 梁程 韩伊曼 向珣朝 XU Haoyang;FU Yafei;CHEN Lingmei;LIANG Cheng;HAN Yiman;XIANG Xunchao(Plant Molecular Genetics and Breeding Laboratory,Southwest University of Science and Technology,Mianyang Sichuan 621010,China)

机构地区：[1]西南科技大学植物分子遗传育种实验室,四川绵阳621010

出　　处：《种子》2023年第11期76-83,共8页Seed

基　　金：四川省科技厅重点研发计划(重大科技专项)(2019YFN0019)。

摘　　要：为明确稻米品质指标改良现状及效果,采用部标评测、聚类分析和灰色关联分析3种方法对40个新育成品系综合品质进行分析和评价。结果表明,表观直链淀粉含量和胶稠度全部达到农业农村部优质标准,籼稻的改良效果优于粳稻,外观品质特别是垩白度的改良效果最差。胶稠度、垩白度与垩白粒率变异较大。聚类分析将40个品系分为优、中、差3个类群,类群间部分品质指标有显著差异。通过3种方法筛选出21个品质较好的品系,其缺陷是糊化温度和垩白度的优质率较低,其中8个品系在综合品质上达到农业农村部优质标准。再通过与四川省区试对照品种宜香优2115的品质比较,最后确定4个优质品系可作为优质资源。现有改良方法在表观直链淀粉含量和胶稠度等指标上的选择效果显著,垩白度和糊化温度是今后遗传改良的主要目标,应加强对垩白度和糊化温度的选择。In order to clarify the current situation and effect of rice quality index improvement,forty new breeding strains were analyzed and evaluated by three mehtods including the standard of Ministry of Agriculture,hierarchical cluster analysis and grey relational analysis.The results showed that their apparent amylose content and gel consistency all met the high-quality standard of the Ministry of Agriculture.The effect of improvement of indica on rice qualities was better than that of japonica,whereas appearance qualities,especially the improving effect of chalkiness degree was worst.The gel consistency,chalkiness degree and chalkiness rate had remarkably high variation.The 40 strains were divided to three different groups based on cluster analysis and they respectively had excellent,medium and poor quality,of which some indicators had significant difference among the three groups.The 21 strains with better quality were screened out by the three methods and their drawback existed in lower high-quality rate on gelatinization temperature and chalkiness degree,and the comprehensive qualities of 8 strains reached the high-quality standard of the Ministry of Agriculture.The comprehensive qualities of the 8 strains were then compared to that of Yixiangyou2115,the control variety of Sichuan province regional test and finally 4 high-quality rice strains were screened out as high-quality resources.The present method of improving qualities was effective on apparent amylose content and gel consistency quality traits.Chalkiness degree and gelatinization temperature were the main targets for further genetic improving and their selection should be strengthened.

关 键 词：稻米品质 遗传改良 灰色关联分析 

分 类 号：S511[农业科学—作物学]