福建省籼稻蒸煮食用品质的分析与评价

对福建省500多份籼稻蒸煮食用品质的3项理化指标进行分析和评价,结果表明:3种类型籼稻碱消值、直链淀粉含量和胶稠度的平均值差异不大,但从变异系数来看:早、中籼品种差异较大,晚籼差异较小；早、中、晚籼各项指标优质达标率均在90％左右,综合评定(即3项指标同时达标)优质达标率分别为69.8％、78.9％和91.8％,但是还...

Evaluation for Cooking and Tasting Quality of Indica Rice in Fujian

Five hundreds indica varieties were analyzed to evaluate their cooking and tasting quality.The results showed that differences in the averages of alkali spreading value,amylose content and gel consistency were not remarkable for rice between three seasons.However,by the coefficient variation of the traits in various seasons,the differentiation was found greater in early-and middle-season than it in late-season varieties.More than 90% of the rice varieties were qualified with the super-excellence standard rice by three traits.With comprehensive evaluation for the traits in season,high quality rate in super-excellence rice were 69.8%、78.9% and 91.8% for early-season、middle-season and late-season indica rice,respectively.For the rest,about 34.6% of it was short in amylose contents.With combination of three traits,87.6% of the varieties were fit into 6 types out of 18 groups.Results suggest that,in high-eating quality rice breeding,it is important to select varieties that with amylase content in 15.0%-24.0%.