摘要
为了研究籼、粳超级稻品质特征差异及其形成的影响因素,采用大田试验,以5个超级杂交籼稻组合和5个常规粳型超级稻品种为试验材料,对稻-麦两熟制条件下籼、粳超级稻主要品质性状和淀粉RVA谱特征进行了系统的比较研究,并对米质性状与灌浆结实期的温光因子进行相关分析。结果表明,籼、粳超级稻主要品质性状年度间、类型间、品种间及其二因子间、三因子间的互作效应存在显著或极显著的差异。粳稻糙米率、精米率、整精米率、胶稠度、峰值黏度、热浆黏度、最终黏度和峰值黏度时间均高(长)于籼稻,垩白粒率、垩白大小、垩白度、长宽比、直链淀粉含量、蛋白质含量、崩解值和起始糊化温度均低(小)于籼稻,而消减值表现趋势不明显。相关分析表明,日平均温度、日最高温度和日最低温度对稻米加工品质和蒸煮食味品质具有负向作用,对稻米外观品质和营养品质具有正向作用,而日平均温差和日平均日照时数在米质性状的形成过程中作用不显著。可见粳稻具有稳定形成高出米率、低垩白、低蛋白稻米、高黏度淀粉以及蒸煮出可口米饭等品质特征,为实施"籼改粳"提供理论依据。
The objective of this study was to reveal the difference of quality characteristics between indica and japonica super rice and its influencing factors in the course of quality formation. Field experiments were conducted by using five main representative super hybrid indica combinations and five conventional japonica super rice varieties in rice-wheat cropping regions. The main quality traits and RVA profile characteristics of starch were analyzed systematically. Furthermore, correlation analysis of rice quality characteristics and temperature-light factors during grain-filling period was studied. Results showed that, there were significant differences in the main quality characteristics between indica and japonica super rice among years, types, cuhivars and the interaction effects of two-factors and three-factors. Brown rice rate, milled rice rate, head rice rate, gel consistency, peak viscosity, trough viscosity, final viscosity and peak time of japonica rice were higher （or longer） than that of indica rice, while chalky grain rate, chalkiness size, chalkiness degree, length-width ratio, amylose content, protein content, breakdown and pasting temperature followed an opposite tendency accordingly. However, no significant trend was observed for setback between indica and japonica super rice. Correlation analysis indicated that, daily mean temperature, daily highest temperature and daily lowest temperature had positive effects on appearance and nutritional quality, while negative effects on milking quality and cooking and eating quality. However, daily mean temperature difference and daily mean sunshine duration were not significantly correlated with rice quality characteristics. Therefore, it was one of important quality characteristics of japonica rice to form higher white rice yield and viscosity as well as lower chalkiness and protein stably and cooking delicious rice, which provided basis for ＇ indica rice to japonica rice＇.
出处
《核农学报》
CAS
CSCD
北大核心
2015年第7期1374-1385,共12页
Journal of Nuclear Agricultural Sciences
基金
国家粮食丰产科技工程资助项目(2011BAD16B03
2012BAD04B08)
公益性行业(农业)科研专项(201303102)
江苏省普通高校研究生科研创新计划项目(CXZZ12_0903)
关键词
超级稻
籼稻
粳稻
品质
RVA谱
super rice, indica rice, japonica rice, quality, RVA profile
