晚粳稻米品质性状的综合分析

利用统计分析系统SAS软件，对湖北省主栽晚粳稻品种的稻米品质性状进行了主成分分析和相关分析，并求出了各稻米品质性状对米质综合评分的影响力及回归方程，结果表明：垩白、整精米率、胶稠度是决定米质好坏的3大主要因子，而且它们的变异幅度较大并具有较大的优中选优的潜力。对米质评分影响最大的主成分首先是加工及外观品质因子，其次是粒形因子，最后是蒸煮及营养因子，各稻米品质性状间具有多重的、复杂的相关关系，直链淀粉含量和蛋白质含量高的晚粳米的胶稠度较硬，糙米率、精米率高的晚粳米的蛋白质含量较低，垩白大的米粒较长，米饭较软。

Comprehensive Analysis of Quality Characters of Late Japonica Rice

Principal component analysis and correlation analysis were performed to test quality characters of nine main late japonica rice varieties cultivated in Hubei province by the statistic analysis system of the USA. The results showed that chalkiness, head rice rate and gel consistency are not only the key elements to determine rice quality, but they also have bigger C V, so better rice can be selected by breeding or cultivation. Quality score of late japonica rice is first determined by the component of milling and appearance, then by shape component, followed by the components of cooking and nutrition. Multiple and complex correlations exist among each character. The content of amylose and protein is inversely proportional to gel consistency, so are brown rice yield and milled riceyield to protein content; chalkiness is proportional to grain length and gel consistency. Moreover, the direct and indirect path coefficients and the multiple correlation equation were calculated.