稻米主要食味品质基因型与环境互作分析及其相关性研究

以南方稻区企业水稻区试联合体长江中下游中籼迟熟组3个区试点的24个杂交水稻品种为试验材料,进行了稻米糊化温度和直链淀粉含量的基因型、环境以及基因型与环境互作的分析。结果表明,糊化温度和直链淀粉含量的基因型和环境差异均达到极显著水平,基因型效应大于环境及基因型与环境互作效应。同时分析了糊化温度和直链淀粉含量与其他品质性状的相关性。相关分析结果表明,糊化温度与透明度呈极显著负相关,与直链淀粉含量呈负相关但未达显著水平;直链淀粉含量与垩白度、垩白粒率呈极显著正相关。

Analysis of the Genotype and Environment Interactions as Well as the Correlation Research of Main Taste Quality in Rice

In order to investigate the effects of genotype, environment and genotype interaction with the environment on the gelatinization temperature and amylose content, an experiment was conducted using twenty-four indica hybrid rice varieties in three regional trial spots of the middle and lower reaches of Yangtze River as experimental materials. The results showed that the genotypic and environmental differences of gelatinization temperature and amylose content were extremely significant, and the genotype effect was greater than the environment and interaction between genotype and environment. The authors also analyzed the relationship between gelatinization temperature as well as amylose content and other quality traits. Correlation analysis results showed that gelatinization temperature was significantly negatively correlated with transparency and negatively correlated with amylose content. Amylose content was significantly positively correlated with chalkiness degree and chalky rice rate.