摘要
利用 6个上海粳稻品种和 9个韩国粳稻品种进行了品质特性比较分析。结果表明 ,上海和韩国品种间的粒宽、长宽比、穗着粒密度、直链淀粉含量、蛋白质含量和碱消值均呈显著的差异 ,上海水稻品种比韩国水稻品种粒型较细长 ,穗着粒密度高 ,直链淀粉含量、蛋白质含量和碱消值高 ,但食味值和淀粉谱特性则相反 ,韩国水稻品种的食味值和淀粉谱特性中的最高粘度值、最终粘度值和下降粘度值显著高于上海水稻品种。水稻品质特性间相关分析结果表明 ,食味值与直链淀粉含量 ,蛋白质含量和穗着粒密度呈极显著负相关 ,而与最高粘度值和下降粘度值呈显著的正相关。直链淀粉含量和蛋白质含量与最高粘度值、最低粘度值和最终粘度值均呈极显著的负相关。由此认为 ,通过育种手段降低直链淀粉含量和蛋白质含量 ,改进穗型和粒型结构 。
Grain quality characteristics were compared between Japonica rices of Shanghai and Korea using 6 rice cultivars from Shanghai and 9 rice cultivars from Korea. The result showed that average values of length width ratio of brown rice and panicle density of Shanghai rice cultivars were significantly higher than those of Korean rice cultivars, while grain width of Korean rice cultivars was higher than that of Shanghai rice cultivars. ADV, amylose content and protein content of shanghai rice cultivars was significantly higher than those of Korean rice cultivars, while palatability value of cooked rice of Korean rice cultivars was significantly higher than that of Shanghai rice cultivars. Peak viscosity (P), hot viscosity ( H) and breakdown viscosity (P H) of Korean rice cultivars were significantly higher than those of shanghai rice cultivars.The palatability value of cooked rice were negatively correlated with amylose content , protein content and panicle density, while significant positively correlated with peak viscosity (P) and breakdown viscosity (P H). Amylose content and protein content were negatively correlated with peak viscosity(P) , hot viscosity(H) and cool viscosity(C). Therefore it is concluded that the lowering amylose content and protein content, improving panicle type, reducing nitrogen fertilizer in breeding and cultivaring is the most important for rice palatability value of cooked rice improvement in Shanghai of China.
出处
《上海交通大学学报（农业科学版）》
2002年第4期296-301,共6页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
"十五"国家科技攻关资助项目(2001BA511B)
上海市科技发展基金资助项目(01ZC14053)
