| 籼粳稻米食味品质差异的相关研究 |
| |
| 引用本文： | 王晓玲,周治宝,余传元,雷建国,王智权,肖宇龙,李马忠.籼粳稻米食味品质差异的相关研究[J].江西农业大学学报,2011(4). |
| |
| 作者姓名： | 王晓玲 周治宝 余传元 雷建国 王智权 肖宇龙 李马忠 |
| |
| 作者单位： | 江西省农业科学院水稻研究所;江西农业大学农学院; |
| |
| 基金项目： | “973”前期专项(2008CB117004); 江西省主要学科学术与技术带头人培养计划项目(060005) |
| |
| 摘 要： | 籼、粳稻是栽培稻的两个亚种,由于其进化过程中所处的生态环境不同,致使其形态结构、稻米的理化性质、食味品质等产生了明显的差异,为探索其影响籼粳稻米食味品质的关键因素,本研究选择了20份早籼稻、12份晚籼杂交稻、12份粳稻共44份品种,测定了5个粒型指标、8个RVA特征指标、5个理化指标、6个品尝指标共24个参数,对籼、粳稻米食味品质的相关性、通径系数、回归方程进行了分析,发现品尝的7个指标与早籼、晚籼杂交稻、粳稻三组品种品尝值之间的相关系数都比较大,且基本达到极显著水平;外观结构对早籼稻食味品质的直接通径系数最大,硬度对晚籼杂交稻和粳稻食味品质的直接通径系数最大;回归方程显示影响早籼稻、晚籼杂交稻、粳稻食味值的主要理化指标有所不同,在食味品质改良过程中,籼稻和粳稻的选择指标有所偏向。
|
| 关 键 词： | 籼稻 粳稻 食味品质 相关分析 |
A Study on Eating Quality Difference between Indica and Japonica Rice |
| |
| WANG Xiao-ling,ZHOU Zhi-bao,YU Chuan-yuan,LEI Jian-guo,WANG Zhi-quan,XIAO Yu-long,LI Ma-zhong.A Study on Eating Quality Difference between Indica and Japonica Rice[J].Acta Agriculturae Universitis Jiangxiensis,2011(4). |
| |
| Authors: | WANG Xiao-ling ZHOU Zhi-bao YU Chuan-yuan LEI Jian-guo WANG Zhi-quan XIAO Yu-long LI Ma-zhong |
| |
| Institution: | WANG Xiao-ling1,ZHOU Zhi-bao1,2,YU Chuan-yuan1,LEI Jian-guo1,WANG Zhi-quan1,XIAO Yu-long1,LI Ma-zhong1 (1.Rice Research Institute,Jiangxi Academy of Agricultual Sciences,Nanchang 330200,China,2.College of Agronomy Jiangxi Agricultural University,Nanchang 330045,China) |
| |
| Abstract: | Indica rice and japonica rice are two subspecies of cultivated varietes.Different ecological environments for their evolution,resulted in significant difference in their morphological structures,physicochemical properties,eating quality and so on.To explore the key factors impacting eating quality of indica and japonica rice,a total of 44 rice varieties including 20 early season indica,12 late season indica hybrid,and 12 japonica were selected,and 24 taste parameters including 5 grain parameters,8 RVA chara... |
| |
| Keywords: | Ind ica rice Japonica rice eating and cooking quality correlation analysis |
| 本文献已被 CNKI 等数据库收录！ |
|
