旱作对稻米蒸煮品质的影响研究

选用以IR64为受体的抗旱基因聚合杂交后代的147个新品系为材料，以水作为对照，研究了旱作对稻米蒸煮品质的影响。结果表明：总体上旱作处理下抗旱新品系的胶稠度比水作处理下低，胶稠度越高的品系，旱作胶稠度降低越大；旱作处理下的碱消值比水作的高，碱消值越高的品系，旱作和水作处理下的差别越小；旱作处理下的直链淀粉含量比水作处理下低，随着直链淀粉含量的增加，旱作和水作的差别越大，但在AC较低时，旱作条件下比水作条件下稍高。在糊化温度和直链淀粉含量两性状上，旱作对改善品质是有利的，对胶稠度不利，不过胶稠度较高的品系中也有个别品系旱作处理的胶稠度比水作的相近或稍高，这些品系有望育成抗旱新品种作为旱作品种推广。

Study on Effect of Dry-cultivation to Rice Cooking Quality

With the contrast of water-cultivation, using the material of 147 new varieties of dry resistance gene convergent cross generation, the experiment was carried on the effect of dry-cultivation to rice cooking quality. The results were as follows: the gel consistency of dry-cultivation rice is lower than that of water-cultivation rice, higher the gel consistency is, more the diversity is; the gelatinization temperature of dry-cultivation rice is higher than that of water-cultivation rice, lower the gelatinization temperature is, and more the diversity is. The amylose content of dry-cultivation rice is lower than that of water-cultivation rice, higher the amylose content is, and more the diversity is. Dry-cultivation is helpful to improve the Gelatinization Temperature and amylose content, but unhelpful to Gel Consistency. But there are some varieties' Gel Consistency is equal or a litter higher than that of water-cultivation, and those varieties may become good varieties to be used on dry-cultivation.