中日水稻品种的食味比较

Comparison of Palatability of Rice Varieties between China and Japan

近年来日本稻米品质和食味研究取得了举世瞩目的成就。在中国,由于经济快速发展,稻米食味研究逐渐展开,为了给中国优质食味品种选育提供理论依据,从1998年开始对中日品种进行食味比较研究,以食味理化特性及品尝鉴定试验研究结果为依据,分析了中国水稻品种食味特性,即低直链淀粉含量和低蛋白质含量兼备的品种很少,结果导致食味品尝试验各项目的平衡性不好,综合评价不如日本优良食味品种。

The outstanding achievements have been made in the research on rice quality and palatability in Japan. In China, with the rapid development of economy, the research on rice palatability has been starting step by step. In order to provide theoretical reference for good palatability rice breeding in China, the palatability of rice varieties between China and Japan has been compared since 1998, and the palatability characteristics of Chinese varieties were analyzed based on the results of physical and chemical character of palatability and taste evaluation. The results showed that there were fewer varieties with low amylose content and low protein content at the same time, items in taste experiment were not balanced, and the comprehensive evaluation was inferior to good palatability varieties from Japan.