中国农业科技导报2011，Vol.13Issue(6)：99-105,7.DOI:10.3969/j.issn.1008-0864.2011.06.16
直链淀粉含量适中籼稻品种间的食味品质差异分析
Analysis on Edible Quality Differences Between Varieties of Indica Rice with Medium Amylose Content
摘要
Abstract
In order to study the edible quality differences between indica rice varieties, 24 indica rice varieties with medium amylose content, which had reached the first class standard of edible quality by Ministry of Agriculture, were analyzed. The result indicated that the length/width, alkali spreading value, gel consistency, breakdown viscosity of rice were significant positive correlated with edible quality, but the edible quality were negatively related to grain width, chalky rate, protein content, consistence viscosity, setback viscosity. Results also showed that varieties with better edible quality have smaller grain width, chalky rate, protein content, consistence viscosity, setback viscosity, but higher grain length/width, alkali spreading value, gel consistency, breakdown viscosity. Grain length/width, alkali spreading value, gel consistency were 3 decisive factors influencing edible quality through path analysis statistical method. All these results have provided basis for further improving the rice quality assessment, and also theoretical reliance for plant breeders to conduct selection.关键词
水稻/食味品质/直链淀粉含量/RVA谱Key words
rice/edible quality/amylose content/RVA chart分类
轻工纺织引用本文复制引用
周治宝,王晓玲,余传元,雷建国,王智权,朱昌兰..直链淀粉含量适中籼稻品种间的食味品质差异分析[J].中国农业科技导报,2011,13(6):99-105,7.基金项目
国家973前期专项(2008CB117004) （2008CB117004）
江西省主要学科学术与技术带头人培养计划项目(060005)资助. （060005）
