摘要
根据国家优质稻谷标准GB/T17891 1999,对 6 0份华南籼稻晚造稻米样品进行了品质指标系统测定。蒸煮、外观、碾米品质与食味品质的相关性研究结果表明 :华南籼稻晚造稻米的直链淀粉含量、垩白粒率和垩白度与食味品质呈极显著负相关 ,胶稠度和粒型与食味品质呈极显著正相关 ;主成分分析表明 :入选的 3个主成分值分别被称为垩白粒率因子、出糙率因子和胶稠度因子。出糙率因子对食味品质有极显著正线性效应 ,垩白粒率因子对食味品质有极显著负线性关系。对食味品质的重要性顺序为出糙率因子 >垩白粒率因子 >胶稠度因子。
Grain quality characters of 60 samples of South China indica rice varieties grown in late cropping season were tested according to the national standard of quality rice GB/T 17891 1999 and the correlation of eating quality(EQ) to cooking, apparent and milling qualities was analyzed. The results showed that there existed a significant negative correlation between EQ and amylose content(AC) , EQ and chalky grain (CG), EQ and chalkiness(C), and a significant positive correlation between EQ and gel. consistency(GC) ,EQ and grain shape (GS). Principal component analysis indicated that three principal components were selected and called chalky grain factor, brown rice (BR) rate factor and gel. consistency factor respectively. There existed a significant positive correlation between EQ and BR factor, a significant negative correlation between EQ and CG factor. The order of significance of three factors to EQ was BR>CG>GC.Meanwhile, the issues in EQ breeding of South China indica rice grown in late cropping season were also discussed.
出处
《杂交水稻》
CSCD
北大核心
2002年第2期53-55,共3页
Hybrid Rice
基金
广东省重点科技项目资助
