全国优质粳稻优良食味品评情况报告

在全国范围内进行征集和初选,筛选出黑龙江、吉林、辽宁、天津、江苏、新疆、河北、山东等省、市、自治区20个优良粳稻品种入选参加食味品评。通过品评可以看到:许多品种均表现出良好的感官食味特性,有些甚至超过日本越光品种;在我国粳稻主产区,只要加强优质食味研究开发力度均能培育出优质食味品种;碾米品质、外观品质及理化指标在对食味影响中存在的相关性需进一步验证,从而建立一套食味品质研究评价体系,使此评价体系完全符合人们对食味的要求;食味研究是一项系统工程,与品种特性、栽培技术、产地、贮藏加工条件等均密不可分;我国有一大批优质食味品种有待于加大开发、宣传、推广力度,并作为优质食味米,高标准地打入国际市场;建立研究我国粳稻食味为主的学术专家组,制定研究目标和发展规划,切实把我国粳稻食味研究做大、做强,尽快提升我国粳稻食味品质的研究水平并赶超世界先进水平。

Reports on taste and evaluation of national fine quality japonica rice for good palatability

The nation wide rice varieties were collected and after primary screening,20 good quality rice varieties from Heilongjiang,Jilin,Liaoning,Tianjin,Jiansu,Xinjiang,Hebei,and Shandong were chosen to take part in taste and evaluation for palatability.The taste and evaluation results showed that lots of varieties performed good sense organ characteristics,and some varieties were even better than Kishihikari;in main area of japonica rice production in China,if the research on good palatability rice is strengthened,the good palatability rice varieties will be developed;the correlations between palatability with milling quality,appearance quality and physical and chemical traits need testifying,therefore,the new evaluation system for palatability research will be established to ensure this new system meets the consumers' requirement for fine palatability;palatability research is a systematic engineering and is closely related to the nature of variety,cultivation techniques,planting site and storage and processing conditions;there are lots of fine palatability rice varieties need exploiting,propagandizing,extending,and promoting to the international market with high standard;the specialist group needs establishing to set up objective and make development program,and the palatability research on japonica rice should be strengthened to catch up with the world level as soon as possible.