摘要
对黑龙江省51个生产应用品种和中试品种(系)稻米的碾米品质,外现品质、蒸煮食味品质等9项指标进行了分析,测定结果表明,达国家优质米一般标准最高的是糊化温度(达标率100%)、达省优质米一级标准最高的是精米率,达标率97.05%),无论国标还是省标,达标率最低的垩白米率(达标率9.62%),通过相关分析得知,糙米率与精米率、精半率与整精米率达极显著正相关而且二者均与外观品质呈负相关,直链淀粉含量与胶稠度是极显著负相关。同时探讨了我省稻米品质,改良的重点及途径。
Nine characters related to milling property.physical property steened and boiled tastingproperty of 51 released and experimenting valieties from Heilongjiang province were toanalysize the situation of the rice quality.In the whole the milling property of varieties tested was comparatively good,followed bysteamed and boild tasting proerty and physical property, and rice quality traits in the first andthird climatic regions were better than thos in of her regions.Moreover,in the same region,late maturing varieties were better than early ones.Among the quality traits,the perentage ofvarieties tested confonmed with national standard was the highest in Geletination temperature(100%),and the ratio of chalky rice was the lowest(9.62%).Twenty-one vavieties whichwere qood in certuin quality traits were chosen.The stresses and ways of improvement on ricein our provance were inquired.
出处
《东北农业大学学报》
CAS
CSCD
1995年第4期349-354,共6页
Journal of Northeast Agricultural University
关键词
水稻
碾米品质
外观品质
蒸煮
食味品质
rice,milling property,physical property,steamed and boiled tasting property