粳稻食味品质改良研究现状与展望

进入21世纪，我国北方特别是东北粳稻面积不断扩大，单产明显提高，品质稳定改善，改良食味品质是今后重要研究内容。本文主要从食味品质鉴定方法，稻米淀粉种类和含量及分子结构、蛋白质种类和含量、其他物质含量与食味品质的关系，饭粒表面和内部超微结构与食味品质的关系，食味品质相关性状遗传分析与育种应用等方面介绍了日本粳稻食味品质研究现状，认为结合东北粳稻实际深入开展食味品质育种、栽培和生物技术等应用基础研究，充分利用籼稻二次枝梗粒偏向穗轴上部分布、穗颈大维管束数和一次枝梗数多等有利基因，同时减少对食味品质的不良影响，是今后北方尤其是东北籼粳稻杂交优质高产育种的重要研究课题。

Research Advances and Prospects of Eating Quality Improvement in Japonica Rice(Oryza sativa L.)

From the beginning of the 21st century, japonica rice area in the North China, especially in the Northeast China has expanded unceasingly, rice yield has increased significantly, and grain quality has been steadily improved. However, the improvement of eating quality is still one of the important research contents. We based on the research results of Japanese japonica rice, introduced the eating quality appraisal method and relationships rice starch type starch content, molecular structure, protein type and protein content, other material contents eating quality, as well as between eating quality and grain outer surface, and internal ultra structure. The genetic research advances of eating quality related traits and breeding application were also introduced. We believe that applied basic researches in breeding, cultivation and biotechnology for eating quality of japonica rice in Northeast China should be conducted. Fully using of indica rice with favorable genes of more secondary branch grains on upper panicles, more great vascular bundles in panicle neck and more primary branches and at the same time decreasing the bad influence on eating quality should be the important research subjects in North especially Northeast, on breeding between indica and japonica cross for good quality and high yield.