| 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 |
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| 引用本文： | 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. |
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| 作者姓名： | 周少川 李宏 王家生 黄道强 谢振文 卢德城 |
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| 作者单位： | 广东省农业科学院水稻研究所,广东广州,510640 |
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| 基金项目： | 广东省重点科技项目资助 |
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| 摘 要： | 根据国家优质稻谷标准GB/T17891-1999对77份华南籼稻早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:华南籼稻早造稻米的直链淀粉含量与食味品质呈极显著负相关;胶稠度因子对食味品质有极显著正线性效应,不完善粒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胶稠度
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| 关 键 词： | 华南籼稻 食味品质 主成分分析 多重比较 |
| 收稿时间： | 2001-07-17 |
| 修稿时间： | 2001年7月17日 |
Correlation among Eating Quality and Cooking,Apparent and Milling Qualities of South-China Indica Rice in the Early-cropping Season |
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| ZHOU Shao,Chuan,LI Hong,WANG Jia,Sheng,HUANG Dao,Qiang,XIE Zhen,Wen,LU De,Cheng.Correlation among Eating Quality and Cooking,Apparent and Milling Qualities of South-China Indica Rice in the Early-cropping Season[J].Acta Agronomica Sinica,2002,28(3):397-400. |
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| Authors: | ZHOU Shao Chuan LI Hong WANG Jia Sheng HUANG Dao Qiang XIE Zhen Wen LU De Cheng |
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| Abstract: | Properties of 77 samples of South China indica rice varieties grown in early cropping season were tested by the national standard of quality rice GB/T 17891/1999, studies on correlation among eating quality (EQ) and other properties showed a significant negative correlation between EQ and amylose content(AC), and a significant positive correlation between EQ and gel consistency(GC) factor, and a significant negative correlation between EQ and unperfect rice rate(UR) factor; The order of significance of four factors to EQ was GC>UR>AC>C(chalky grain). Meanwhile issue of EQ breeding of South China indica rice grown in early cropping season was discussed. |
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| Keywords: | South China indica rice Eating quality Principal component analysis Multiple comparisons |
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