期刊文献+

稻米蒸煮食味品质性状遗传研究进展 被引量:7

Research Progresses on Cooking and Eating Quality of Rice Grain
下载PDF
导出
摘要 蒸煮食味品质是最重要且研究较多的稻米品质性状,该文综述了稻米直链淀粉含量、糊化温度、胶稠度、米粒延伸性以及稻米香味等主要理化指标的遗传研究进展,并对已克隆的稻米蒸煮食味品质性状基因进行了简要概述。 Cooking and eating quality is the most important rice quality of more research. In this paper, the research progresses on main physical and chemical indicators including amylase content, gelatinization temperature, gel consistency, cooked rice elongation and fragrance has been reviewed. In addition, It was summarized on the cloned genes of cooking and eating quality in rice.
出处 《安徽农学通报》 2010年第23期68-70,共3页 Anhui Agricultural Science Bulletin
关键词 水稻 蒸煮食味品质 性状遗传 克隆 Rice Cooking and eating quality Trait inheritance Clone
  • 相关文献

参考文献34

  • 1中华人民共和国国家标准.优质稻谷GB/T17891-1999[S].北京:中国标准出版社,1999.
  • 2中华人民共和国农业部,米质测定方法[S].NYl47-88,1988.
  • 3李贤勇,王元凯,王楚桃.稻米蒸煮品质与营养品质的相关性分析[J].西南农业学报,2001,14(3):21-24. 被引量:69
  • 4刘宜柏,黄英金.稻米食味品质的相关性研究[J].江西农业大学学报,1989,11(4):1-5. 被引量:74
  • 5Kaw RN, De La Cruz NM. Interrelations amonn Physicochemical main quality characters in rice[ J]. J Genet & Breed, 1990,44:139 -142.
  • 6Tomar JB and Nanda JS. Genetic and Association studies of Kernel shape in rice[ J ]. Indican J Genet, 1985,45 (2) :278 - 283.
  • 7Kongseree N, Jullano B. O. Physico -chemical properties of rice grain and starch from lines differing in amylose content and gelatinization temperature[J]. J Agr Food Chem,1972,20(3) :714 -716.
  • 8Reddy GM, Sarala AK. Study on the amylose content and gelatinization temperature in certain local cultivars and induced grain shape mutants in rice[ J ]. Euphytica, 1979,28:665 -674.
  • 9Hussain AA,MauryaDM,Vaish CP. Study on quality status of indigenous upland rice [ J ]. Indian J Genet, 1987,47 ( 2 ) : 145 - 152.
  • 10周少川,李宏,王家生,黄道强,谢振文,卢德城.华南籼稻早造稻米蒸煮、外观和碾米品质与食味品质的相关性研究[J].作物学报,2002,28(3):397-400. 被引量:36

二级参考文献102

共引文献640

同被引文献155

引证文献7

二级引证文献44

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部