中稻头季稻与再生稻的品质比较研究

对20个中稻品种(或组合)头季稻与再生稻的碾米品质、外观品质、蒸煮品质及营养品质进行了分析.结果表明,除精米粒形(长宽比)头季稻与再生稻无多大变化外,糙米率、垩白粒率、垩白度头季稻均高于再生稻,而糊化温度的碱消值则低于再生稻;头季稻与再生稻的精米率、整精米率、胶稠度、直链淀粉含量及蛋白质含量品种(组合)间存在明显差异,但大多数品种(组合)再生稻的精米率、整精米率比头季稻高 ,而直链淀粉和蛋白质含量则比头季稻低;总体评价是再生稻的米质比头季稻好.

Comparison of Grain Quality between Main and Ratooning Crops of Middle-season Rice

The grain qualities including milling, appearence, cooking and nutrition qualities of 20 middle season rice varieties (hybrid crosses) were compared between their main cropping rice and ratooning cropping rice. The results showed that: a) Brown rice recovery, chalky rice rate and chalkiness of main rice were higher than those of the ratooning rice; gelatinization temperature of the former was lower than that of the latter; there was not significant difference in grain shape between the main and ratooning crops. b)Milled rice recovery and head rice recovery of ratooning rice were higher than those of the main crop for most varieties, however, amylose content and protein content of the former were lower than those of the latter. It is concluded that the grain quality of ratooning rice is better than that of main rice.