常见水稻品种稻米品质的研究

对128个常见水稻品种的加工品质、商品品质、蒸煮品质的分析表明,品种的加工品质有明显差异,完整精米率的变异幅度最大;垩白面积与完整精米率呈极显著负相关;粒长、粒宽、长宽比与直链淀粉含量、糊化温度、胶稠度间无任何显著相关。由于粒宽与垩白面积呈极显著正相关,故在籼稻优质米育种中,宜选择细长粒形和透明度好的类型。籼稻的直链淀粉含量、糊化温度、胶稠度在品种间均有丰富的变异,性状间组合方式复杂。目前国内籼稻品种的直链淀粉含量偏高,是影响食味的主要因素。粳稻中蒸煮品质各性状变异幅度较小,性状间组合类型较简单。

A. Study on Grain Quality of Rice for Commercial Varieties

A general Survey for grain quality of rice was conducted for 128 commercial varieties.The results obtained were as follows: There are extensive variations among the varieties as milling quality is concerned, especially in ouiput of head rice which is the most important for marketing. Generally speaking, the output of head rice of domestic varieties is lower than that of the varieties induced from abroad. A significant correlation was found between the output of head rice and chalkness with correlation coefficient -0.4286 in keng rice and -0.4656 in hsien rice. The correlation between output of head rice and milling recovery was also significant, but positive with a correlation coefficient 0.7703 in keng rice and 0.6459 in hsien rice respectively. No correlation has been found between grain shape and the charecters which deals with cooking quality of the varielies such as amylose content, gelatinization temperature and gel consistency. With a positive significant correlation found between grain width and the chalkness, it is important to select slender grain shape with translucent endosperm in breeding program of hsien rice. Among the varieties tested of hsien rice, great variations were found in amylose content, gelatinization temperature and gel consistency. For most varieties domestic released, the amylose content was higher than desirable point, so that, it is important to reduce amylose content in breeding hsien rice for good quality. For keng rice, the variation of amylose content, gelatinization, temperature and gel consistency was relative small. So the translucency and grain shape are more important for marketing.