杂交早籼稻新组合蒸煮食味品质的分析

The Analysis of Cooking and Eating Quality of Early Season Indica Hybrid Rice’s New Combinations

以６个杂交早籼稻新组合及其余本为材料，分析了杂交稻新组合稻米蒸煮食味品质与亲本的关系。结果表明：杂交早籼稻新组合稻米的胶稠度、糊化温度及直链淀粉含量的差异，主要是由遗传效应所决定，土壤等环境因素影响不大。杂交稻稻米的３项蒸煮食味品质指标均介于双亲之间。供试材料中，不育系的胶稠度和糊化温度低于恢复系，但不育系的直链淀粉含量却高于恢复系。恢复系的糊化温度和直链淀粉含量与杂交稻米品质有极显著的正相关。

Six early season Indica Hybrid rice combinations and their parents were used as materials to compare and analyse the relationship between cooking and eating quality of early seasen Indica Hybrid Rice and their parents. Results showed that the GC(gel consistency)、 GT(gelatinization temp)and AC (amylose content)of early season Indica Hybrid Rice were mainly effected by the specific prOperty of their parents.The effects of soil and surroundings were unimportant. The GC、 GT and AC of early sea-son Indica Hybrid Rice were between their restore lines and male sterile lines. The GC and GT of male sterile lines were lower than that of restore lines. However the AC of male sterile lines was higher than that of restore lines. The AC and GT of early Indica Hybrid Rice were interrelated to that of their re-store lines.