浙江省早籼稻近期区试品种（系）蒸煮品质研究

对水稻区试中多品种(系)、多年、非平衡、无重复分析值的蒸煮品质性状数据,用作者提出的统计方法作了分析。分析结果表明,“八五”期间参试的早籼稻品种(系)蒸煮品质较“七五”参试品种有所改善,高直链淀粉含量的参试品种极显著减少,低直链淀粉含量的参试品种极显著增加;软胶稠度的品种极显著增加,硬胶稠度的品种极显著减少。但多数参试品种胶稠度仍偏硬,综合蒸煮品质不佳。各蒸煮品质性状均以品种效应为主,其次是品种×年份互作效应。蒸煮品质性状的提高,首先应注意品种(系)的主效。各蒸煮品质间有极显著的相关关系,其中直链淀粉与胶稠度的负相关最明显,其次为直链淀粉与糊化温度的负相关。为克服性状相关引起的早籼稻优质育种的难度,应抓好直链淀粉与胶稠度这一主要矛盾并应广泛筛选育种种质资源。

Analysis of Cooking Qualities of Early Season Indica Rice Varieties Tested Recently in Regional Trails of Zhejiang Province

The cooking qualities of early season indica rice varieties tested in regional trials of Zhejiang Province were analyzed with the method established in the present paper for unbalanced , and unreplicated data derived from multivariety, multiyear trials. The results showed that the cooking qualities of early season indica rice varieties tested in the provincial trails in the "eighth five-year plan "period were much improved as compared with those in the "seventh five-year plan"period. The number of varieties with high amylose content was significantly reduced, while the number of varieties possessing low amylose content markedly increased. Likewise, the number of varieties with soft gel consistency augmented dramaticaly whereas that with hard gel consistency decreased remarkably. However, most of the varieties tested still have hard gel consistency and have generally poor cooking qualities. Analysis of variance components of each effect indicated that all cooking qualities were mainly affected by varietal effect, followed by interactive effect between variety and year. Therefore, to improve cooking quality, varietal effect should be considered preferentially. There were significant partial correlations among cooking quality characters, where the correlation between amylose content and gel consistency was most apperently negative. In order to overcome the difficulties resulted from correlations among the characters in breeding for good quality early season indica rice, it is advisable to screen vast number of breeding materials and to balance dexterously the two contridictory characters of amylose content and gel consistency