优质籼稻剑叶SPAD值与稻米品质相关性研究

目的为揭示优质籼稻关键生育时期剑叶SPAD值与稻米品质性状间的关系,为今后的优质籼稻育种和生产提供理论依据。方法以优质籼稻美香占2号、黄华占和五山丝苗等12个品种（系）为研究材料,测定各品种（系）的稻米品质性状、蒸煮食味品质、淀粉RVA谱和始穗期、齐穗期、乳熟期、蜡熟期、黄熟期的剑叶SPAD值,并对5个时期剑叶SPAD值与品质性状进行相关性分析。结果籼稻蜡熟期和黄熟期剑叶SPAD值与稻米食味值均呈极显著正相关,与稻米蛋白质含量均呈极显著负相关,与稻米淀粉峰值黏度和崩解值呈显著或极显著正相关。结论籼稻黄熟期剑叶SPAD值与稻米食味值和蛋白质含量的相关性比蜡熟期高。黄熟期剑叶SPAD值越高,稻米蛋白质含量越低,食味品质越好。通过黄熟期剑叶SPAD值可以预测籼稻食味值和蛋白质含量。黄熟期剑叶SPAD值（x）与稻米食味值（y）的直线拟合方程为y=0.0901x+65.76,决定系数R²=0.687;与蛋白质含量（y）的直线拟合方程为y=-0.098x+9.217,决定系数R²=0.602。

Correlation Between SPAD Value of Flag Leaf and Rice Quality of High Quality indica Rice

【Objective】To reveal the relationship between SPAD value of flag leaf and rice quality characters in key growth period of high quality indica rice, and to lay a theoretical basis for breeding and production of high eating quality indica rice in the future.【Method】Twelve good quality indica rice varieties including Meixiangzhan 2, Huanghuazhan and Wushansimiao were used to determine the rice quality characters, such as cooking and eating quality, starch RVA and the SPAD values of flag leaf at different growth stages. And the correlation between SPAD value and rice quality characters were further analyzed.【Result】The SPAD value of flag leaf in waxy ripening stage and yellow ripening stage had significantly or extremely significantly positive correlation with rice eating value, peak viscosity and breakdown value, whereas an extremely significantly negative correlation with rice protein content.【Conclusion】The correlation coefficients between SPAD value of flag leaf in yellow ripening stage and food taste value and protein content of indica rice are greater than those in waxy ripening stage. The higher SPAD value in yellow ripening stage, the lower protein content of rice and the better eating quality. The SPAD value of flag leaf in yellow ripening stage can be used to predict the eating value and protein content of indica rice. The linear fitting equation between SPAD value (x) of flag leaf in yellow ripening stage and eating value (y) of rice is y=0.0901x+65.76(R2=0.687); the linear fitting equation with protein content (y) is y=?0.098x+9.217(R2=0.602).