摘要
统一鉴定南方稻区大面积推广的51个早籼稻品种的稻米品质后,进行了稻米食味品质与其他品质性状间的相关分析、逐步回归分析及通径分析。结果表明,稻米脂肪含量较其他品质性状对稻米食味品质有更大的影响,食用优质米的品质评价指标增加脂肪含量似更准确和完善。脂肪含量高、直链淀粉含量中等偏低、糊化温度低、胶稠度软或中等偏软、米粒延伸性好的稻米,食味品质好,这种品质性状的组合方式应该成为水稻品质育种的选择目标.本研究指出,提高脂肪含量、降低直链淀粉含量是改良稻米食味品质的关键,但直链淀粉含量并非越低越好。通过选择,将好的外观与优良的蒸煮、食味品质相结合是完全可能的.
After determining the qualities of 51 hsien rice varieties widly spreaded inthe south rice-belt,the analyses of correlation、stepwise regression and path offlavor quality character and other quality characters of the varieties were perfor-med.The results showed that fat content of rice influences the flavor qualityof rice more greatly than other quality characters,it seems that it will be moreprecise and perfect if quality evaluation index of edible rice includes fat cont-ent.The combinative pattern of high fat content,mid or mid-low amylose co-ntent、low gelatinization temperature,soft or mid-soft gel consistency and goodelongativity of rice would have good flavor quality,and should be the objectiveof rice quality breeding.The research indicates that the increase of fat contentand the reduce of amylose content is the key to the improvement of the flavorquality of rice,but it is not to say the lower the amylose content is the betterthe quality will be.If it is difficult to reduce the amylose content,increasingthe fat content can significantly improve the flavor quality of rice.Throughselection,it is completely possible to combine the characters of good appeara-nces、good cooking quality and flavor quality.
出处
《江西农业大学学报》
CAS
CSCD
1989年第4期1-5,共5页
Acta Agriculturae Universitatis Jiangxiensis
关键词
水稻
品质育种
食味品质
相关性
Rice
Quality breeding
Flavor quality
Correlativity
