共查询到18条相似文献,搜索用时 125 毫秒
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稻米品质研究——Ⅱ.灌浆期间环境条件对稻米品质的影响 总被引:10,自引:0,他引:10
以8个品种的分期播种试验和5个品种的不同地点栽培试验,研究灌浆成熟期间环境条件对稻米品质性状的影响。结果表明,稻米的长度、宽度和长宽比等性状受环境的影响较小,而垩白面积、糊化程度、直链淀粉的含量、胶稠度等性状对环境的变化较为敏感,但受环境条件的影响程度因品种而异,其中Lemont的糊化温度、IR_(661)的直链淀粉含量,南京11号的胶稠度以及广陆矮4号、南京11号的垩白面积等部属对环境变异敏感的类型。品质性状与主要气象因素的相关分析表明,糊化温度、胶稠度、垩白面积与日均温、平均光照时数、相对湿度一般呈正相关,与直链淀粉含量呈负相关。在所分析的3个气象因素中,以温度对品质性状的影响最大,光照条件次之,相对湿度较弱。 相似文献
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提高蒸煮与食味品质鉴定准确性,优化稻米品质 总被引:6,自引:0,他引:6
加入WTO后 ,为了应对国际竞争 ,我国所有作物都加快了品质改良步伐 ,水稻当然也概莫例外。作为食粮 ,稻米品质评价内容一般包括加工品质、外观品质、蒸煮与食味品质、营养品质等四个方面。但这四个方面的重要性是不同的 ,从消费者的角度讲 ,蒸煮与食味品质是最重要的。因而 ,品质改良的最终目标应是育成食味一流的品种。就我省稻米品质改良的实践来看 ,近年来确实育成了一批外观较好的品种 ,但从食味的角度审视 ,新育成的品种并没有明显的提高 ,甚至远低于传统品种。究其造成上述局面的原因 ,笔者认为是由于育种单位大多较重视加工品质与… 相似文献
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稻米食味评分与理化指标的相关性分析 总被引:9,自引:1,他引:8
对稻米直链淀粉、糊化温度、胶稠度、粘度等项指标与食味评分的相关性性分析表明,各项回归分析的R值和F检验均达到极显著水平,各项指标之间存在强烈的交互作用。在对稻米的食味品质进行评价时,须对这些指标进行综合评价。 相似文献
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以体外模拟消化方法测定10个品种稻米中碳水化合物的消化特性和淀粉组分,同时测定稻米中直链淀粉的质量分数,以及稻米的胶稠度、糊化温度和质构特性。结果表明:淀粉消化指数以粳糯米最高,粳米样品又高于籼米样品,但各籼米样品间仍有很大差异。直链淀粉质量分数、胶稠度和糊化温度与抗性淀粉质量分数有显著的相关关系(r=0.846,P<0.05;r=-0.765,P<0.01;r=-0.735,P<0.05),但直链淀粉质量分数并不能作为预测淀粉消化特性的有效指标。凝聚性与淀粉消化指数显著正相关(r=0.634,P<0.05),可以利用米饭的质构特性推测其消化特性。 相似文献
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杂交籼稻稻米主要品质性状的遗传改良 总被引:10,自引:3,他引:10
通过对杂交稻米整精米率、垩白率、长/宽、直链淀粉含量、胶稠度、碱消值、蛋白质含量共7项主要品质性状表现及其与亲本关系的分析,以及该7项品质性状之间的相关性分析,提出改良籼型杂交稻米品质的途径:①要使杂交稻具有良好的外观和蒸煮品质,应降低不育系和恢复系的直链淀粉含量、垩白率、增加长/宽,并选用双亲胚乳性状差异小的亲本;②要求杂交稻的整精米率高,必须选育整精米率均高的素本;③要提高优质杂交稻的营养品质,可通过选育适当的亲本来实现。 相似文献
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一、优质稻米的特征加工品质好,糙米率、精米率和整精米高。食味品质好,香味浓、胶稠度高,糊化温度低。直链淀粉含量低等。外观品质好,透明度高、有光泽,垩白粒率和垩白度低,未成熟的青米,茶色米,乳白米,死米极少。无受害的畸型米,无砂粒等杂质。营养品质好,蛋白质含量高。2006 相似文献
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The Source of Genes Related to Rice Grain Starch Synthesis Among Cultivated Varieties and Its Contribution to Quality 总被引:4,自引:0,他引:4
YAN Chang-jie TIANShun ZHANG Zheng-qiu HAN Yue-peng CHEN Feng LI Xin GU Ming-hong 《中国农业科学(英文版)》2007,6(2):129-136
The property of starch in rice grain endosperm is a very important determinant for rice quality, and it is essential to understand the genetic effect of the genes related to starch synthesis in high-yielding rice varieties for rice quality improvement. The physicochemical properties (e.g., amylose content, gel consistency, and RVA profile) were assessed on 53 rice varieties, including certain typical indica/japonica landraces and certain high-yielding modern varieties. And molecular markers for Sbel, Sbe3 developed on the basis of sequence diversities between the rice subspecies indica and japonica, together with PCR-Acc I marker for Wx gene were used to investigate the genotypes of 53 rice cultivars. The result showed that the developed molecular markers for Wx, Sbel, Sbe3 could distinguish indica or japonica alleles at three loci. Among all the 53 rice cultivars, six genotypes were observed when Sbel, Sbe3, and Wx loci were considered together, while the genotypes of WxiSbelJSbe3i and WxiSbelJSbe3J were absent. In order to explore the genetic effects of the three genes, especially for starch branching enzyme genes, ANOVA and multiple comparison analysis were conducted. The results showed that rice cultivars with different genotypes exhibited different phenotypes, including amylose content, gel consistency and certain RVA characteristics, and the significant differences among the six genotypes were observed. It was concluded that these three genes had randomly recombined during the process of the rice variety development. And the genetic effects of indica and japonica alleles at three gene loci were different, of which, Wx gene plays a major role in determining the starch properties, followed by Sbel and Sbe3, and the genetic effects of Sbel and Sbe3 in different backgrounds (Wx~, WxJ) are different. The results have provided a clue for rice good quality variety development, and the molecular markers will benefit to the improvement in quality of rice. 相似文献
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以14个水稻品种及亲本为材料,通过检测各材料的Wx基因型,测定其直链淀粉含量(AC)、胶稠度(GC)和糊化温度(GT),对参试品种的Wx基因与AC、GC和GT的相关性进行了分析.结果表明,基因型为GG的品种具有较高的AC和较低的GC,而TT型品种具有中等的AC和较高的GC;AC与GC、GT呈极显著负相关,说明Wx除了控制稻米的AC之外,Wx与之紧密连锁的基因位点还可能影响GC的高低程度和GT的大小.对属于同一个恢复系的杂交组合的不育系和品种之间作偏相关性分析表明,优良品种的AC与不育系呈显著负相关,而品种的GC和GT与不育系之间的相关性却没有那么明显. 相似文献
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The quality office is complex and made up of many components such as nutritional quality, appearance, cooking quality and eating quality. The cultivar is one of the main factors that could affect to the grain quality office. The aim of this work was to analyze and compare the cooking quality parameters of six different japonica varieties of rice grown in Spain (Senia, Gleva, Bahia, Maratelli, Guadiamar and Bomba). This work focused on the study of the cooking quality of rice, because it is one of the most important factors related to grain quality in Spain. It was evaluated using five characteristics: amylose content, gel consistency, degree of spreading, gelatinization temperature and pasting parameters. The amylose content ranged from 11.60% to 21.46%, with the Gleva cultivar having the lowest amylose content and with Bomba having the highest. The gel consistency varied between 5.44 cm and 9.81 cm. Regarding the alkali test, the Maratelli cultivar had the highest dispersion and transparency. Maratelli had the lowest gelatinization temperature (61.67±0.08 ℃), and Senia had the highest gelatinization temperature (67.05±0.02 ℃). Finally, the pasting parameters showed significant differences among cultivars with different viscosities. 相似文献
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稻米直链淀粉含量、糊化温度和胶稠度的初步研究 总被引:4,自引:0,他引:4
采样于菲律宾(国际水稻研究所)、日本、朝鲜和中国等4组共86份水稻品种作供试材料,测定了稻米的糊化温度(GT)、直链淀粉含量(AC)和胶稠度(GC)。结果表明,GT、AC和GC的表现和分布在不同的地区是不同的,且这3个理化指标两两之间在特定的地区又有特定的相关性。这可能系人工长期定向选择以满足当地消费者对稻米需求的结果。 相似文献
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直链淀粉含量适中籼稻品种间的食味品质差异分析 总被引:1,自引:0,他引:1
为研究适中直链淀粉含量品种间的食味品质差异,对24份直链淀粉含量达到农业部一级优质食用稻米标准的籼稻品种进行了分析。结果表明:长宽比、胶稠度、碱消值、崩解值与食味品质达到了极显著正相关水平,粒宽、垩白率、消减值、回复值、蛋白质含量与食味值达到了极显著负相关水平。食味品质较好的品种粒宽、垩白率、垩白度、回复值和消减值应较小,蛋白质含量较低,长宽比、胶稠度、崩解值较大。通径分析表明,长宽比、胶稠度、碱消值对食味品质具有较大的直接作用。本研究结果可为今后完善稻米品质评价指标及稻米食味品质改良提供理论依据。 相似文献
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籼稻优质米新品种选育的研究 总被引:4,自引:0,他引:4
讨论了籼稻优质米新品种的育种目标和选育方法,结果认为,籼稻优质米新品种选育的重点应是产量,抗性等综合性状好的中档早稻优质米品种,选育以品种间杂交种为主,在杂种早代重点对粒形和米粒垩白选择,在中代对碾米品质采用简易方法间接选择,产量比较时初步测定碾米品质和食味,间接测定直链淀粉含量。 相似文献
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南粳系列水稻品种的食味品质与稻米理化特性 总被引:1,自引:1,他引:1
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灌浆期表观直链淀粉含量相似品种稻米胶稠度和RVA谱的动态差异 总被引:4,自引:3,他引:4
【目的】从品质形成的动态角度探讨相似AAC(apparent amylose content, 表观直链淀粉含量)水稻品种其米质动态形成的差异。【方法】选用成熟种子表观直链淀粉含量相似而米质不同的两个水稻品种武育粳3号和30优917为材料,研究其灌浆过程中直链淀粉含量、胶稠度及RVA谱动态变化差异。【结果】两个品种在籽粒灌浆过程中直链淀粉含量、胶稠度和RVA谱的动态变化存在显著差异。在花后5—15 d2个品种的直链淀粉含量存在显著差异,到灌浆后期则表现相近。胶稠度和RVA谱在籽粒灌浆的全过程中均有明显差异。与30优917相比,武育粳3号的胶稠度在花后5—10 d较软,到籽粒灌浆的中后期(花后20—40 d)却明显比30优917硬;用RVA测得的武育粳3号粘性较高,表现为较高的崩解值、较小的正消减值和较低的成糊温度。【结论】相似AAC水稻米质间的差异表现在灌浆期米质性状的动态形成存在显著差异,口感较好的武育粳3号其米粒形成过程中有较高的最高黏度、崩解值和较小的正消减值。 相似文献