中国水稻科学Issue(2)：167-173,7.DOI:10.3969/j.issn.1001-7216.2015.02.007
籼粳稻杂交后代蒸煮食味品质与亚种分化的关系
Relationship Between Cooking-eating Quality and Subspecies Differentiation in RILs Population from indica and japonica Crossing
摘要
Abstract
Two recombinant inbred lines(RILs)populations,one derived from the cross between Zhongyouzao 8(indica) and Toyonishiki(japonica),the other derived from the cross between Qishanzhan(indica)and Akihikari(japonica), were used to identify indica-japonica subspecies differentiation of hybrids by Cheng’s index method and to determine the eating quality and RVA profile characteristic value of rice,to analyze the relationship between cooking-eating quality and subspecies differentiation in RILs populations from indica-japonica crossing.The number of lines from Zhongyouzao 8/Toyonishiki and Qishanzhan/Akihikari are 1 58 and 142,respectively.The results showed that:1 )Cheng’s index, taste,comprehensive score and RVA characteristics of the two RILs populations followed a continuous distribution, with most lines being mid-parent type.2)There were insignificant correlations or low correlation coefficients between Cheng’s index and taste,comprehensive score,RVA characteristics.There were insignificant differences among taste, comprehensive score and RVA characteristics for different subspecies based on Cheng’s index.It showed that indica-japonica differentiation had no direct influence on cooking-eating quality.3 )With the rising taste and comprehensive score,hot paste viscosity,cool paste viscosity,setback viscosity,consistence viscosity decreased and breakdown viscosity increased,other RVA characteristics did not change obviously.关键词
水稻/籼粳稻杂交/亚种属性/程氏指数/食味品质/RVA谱Key words
rice/indica and japonica crossing/subspecies differentiation/Cheng’s index/eating quality/RVA profile分类
农业科技引用本文复制引用
张佳,程海涛,徐海,夏英俊,刘春香,徐正进..籼粳稻杂交后代蒸煮食味品质与亚种分化的关系[J].中国水稻科学,2015,(2):167-173,7.基金项目
国家自然科学基金资助项目(31371587) （31371587）
