对六十四个早籼品系稻米蒸煮品质的初步研究

分析7个组合包括64个早籼高世代品系稻米蒸煮品质的结果表明,选用具有中等直链淀粉的籼稻品种作亲本,比选用糯稻品种作亲本,后代出现重组高产特性的中等直链淀粉品系的机率大,中等糊化温度亦然,软胶稠度则相反,尚未出现直链淀粉,糊化温度、胶稠度均理想的,即符合“中—中—软”的组合类型,但复交组合中编号为“130”品系为“中—中—中”组合方式,且食味上乘,据此,在原有组合的高世代品系中,利用“剩余变异”按优质标准进行二次选择,可加速获得优质高产多抗的新品种

A PRELIMINARY STUDY ON THE COOKING QUALITIES OF SIXTY-FOUR BREEDING LINES OF EARLY-HSIEN RICE(O.SATIVA L. SUBSP HSIEN TING)

The cooking qualities of 64 breeding lines of early hsien rice (indica) from F_5 generation in seven combinations were analysed in the laboratory. The results indicate that screening for varieties with high yield potential, wide resistance and intermediate amylose content (AC)is not difficult. The probability of intermediate AC and intermediate gelatinization temperature (GT)lines with high yield character in the generation recombined from nowaxy rice parents of intermediae AC is greater than that from waxy ones. But the soft gel consistancy(GT)shows reverse result. NO breeding lines are found to have intermediate Ac, intermediate GT, and soft GC. However, the '130' line from the crosses, Zhuxi26/Hong410/74105, has characters of intermediate AC, intermediate GC and medium GC, which also tastes good. Therefor it is possible to breed out new varieties of good quality, high yield and, wide resistance by reselccting "remainder variation" in a large number of breeding lines with high yield and wide resistance.