杂交籼稻稻米主要品质性状的遗传改良  

Genetic improvement of the main quality characters of Indica hybrid rice

作　　者：郭咏梅[1] 卢义宣[1] 刘晓利[1] 涂建[1] 辜琼瑶[1] 李华慧[1] 谭春艳[1] 

机构地区：[1]云南省农业科学院粮食作物研究所,云南昆明650205

出　　处：《西南农业学报》2003年第2期17-21,共5页Southwest China Journal of Agricultural Sciences

基　　金：云南省"十五"重点攻关项目

摘　　要：通过对杂交稻米整精米率、垩白率、长/宽、直链淀粉含量、胶稠度、碱消值、蛋白质含量共7项主要品质性状表现及其与亲本关系的分析,以及该7项品质性状之间的相关性分析,提出改良籼型杂交稻米品质的途径:①要使杂交稻具有良好的外观和蒸煮品质,应降低不育系和恢复系的直链淀粉含量、垩白率、增加长/宽,并选用双亲胚乳性状差异小的亲本;②要求杂交稻的整精米率高,必须选育整精米率均高的亲本;③要提高优质杂交稻的营养品质,可通过选育适当的亲本来实现。The performances of head rice rate,chalkiness,length/width,amylose content,gel consistency,alkali value and protein content of 18 combinations and 9 parents were tested,and the correlations between characters of milling,appearance,cooking and nutrition,were analyzed.Ways for improvement quality might be as follows:(i)to select the hybrid rice combination with good quality of appearance and cooking,the genetic improvement of parents could be conducted through the increase of length/width and decrease of amylose content and chalkiness,and the difference of endosperm character between parents should be small;(ii)to improve head rice rate of hybrid rice,the head rice rate of the parents should be high;(iii)to select the hybrid rice combination with fine quality and high nutrition,the parents that we need should be used.

关 键 词：杂交籼稻 稻米品质 品质性状 遗传改良 整精米率 外观品质 蒸煮品质 直链淀粉含量 垩白率 

分 类 号：S511.21[农业科学—作物学]