寒地早粳品种对稻米品质的影响

Effect of Varieties on Rice Quality of Early Ripen Japonica Rice in Cold Region

以近几年主栽的水稻品种为试材,采取相关统计分析和对比试验等方法,研究了水稻品种对早粳稻米品质的影响,旨在为寒地稻作区优质米品种的选育和高产栽培提供理论依据和技术支持。研究取得如下主要结果:(1)不同熟期碾米品质的3项指标中,糙米率的平均值分别为83.1%、82.9%、83.1%、83.0%;精米率的平均值分别为71.9%、71.9%、72.0%、73.0%。不同品种的糙米率,不同熟期间差异很小,晚熟品种的精米率略高于早熟和中熟品种,品种间表现有差异。不同熟期的整精米率的平均值分别为61.7%、61.7%、66.5%、67.2%,晚熟品种比早熟和中熟品种高,品种间差异较大。早熟和中熟品种的整精米率变异系数较晚熟品种增加1.2个百分点,说明品种间差异较大。稻米垩白米率与胶稠度(0.0566)呈正相关,这一点与(李雅娟,1995)的研究结果一致。垩白米率与精米率(-0.4827)呈显著负相关,因此,在育种上筛选垩白米率低的种质资源是关键。(2)直链淀粉含量是影响稻米食味品质的最重要指标之一,很多研究认为,直链淀粉含量偏高影响稻米食味品质(佐佐木忠雄,等.1982)。关于直链淀粉含量姬田正美(1996)研究认为,直链淀粉含量越高,稻米食味越差。本研究结果直链淀粉含量一般在16.67%￣22.40%,平均含量为18.8%,品种间差异较大。直链淀粉含量与蛋白质含量(-0.8207)呈极显著负相关。

The effect of rice varieties cultivated in Heilongjiang province on quality of early ripening japanica rice was studied through contrast test and statistic analysis. The purpose of this study is to supply with theoretical base and technique support on screening high quality rice varieties and high yield cultivation technique. The major result is as follows. （1）In the three milling quality of different ripening varieties, the mean value of brown rice was 83.1%,82.9%,83.1% and 83.0% respectively, the mean value of milled rice was 71.9%,71.9%,72.0% and 73.0% respectively. The brown rice of different ripening varieties had a little difference, however, the milled rice of late ripening rice varieties was a little higher than that of other varieties. The average value of head yield was 61.7%,61.7%,66.5% and 67.2% respectively among different ripening varieties. The head yield of late ripening rice varieties was high than other varieties. The cv of milled rice of late ripening rice varieties was 1.2% lower than that of other varieties. It suggested that milled rice was different among varieties. The positive relationship （0.0566） between chalk rice rate and gel consistency was found and the chalk rice rate was negatively related with milled rice （-0.4827）. Therefore, lower chalk rice rate germplasm resource is important to rice breading. （2）The amylose content is an important index which affect rice taste quality. The results showed that the amylose content was between 16.67% to 22.40%, the average value was 18.8%. The difference among varieties was great. The amylose content was significantlv negatively related with protain content（-0.8207）.