早籼稻品种改良进程中稻米品质的演变特征

Evolution Charcteristics of Rice Grain Quality in Early Season Indica Rice Cultivars

为探明早籼稻品种演变进程中稻米品质的演变特征,在同一生态条件下种植不同年代育成的16个代表性早籼稻品种,依据国家标准测定各早籼稻品种的加工品质、外观品质、营养品质与蒸煮食味品质。结果表明,早籼稻品种演变进程中,加工品质变化不大,整精米率略有下降;粒长变大、粒宽变小,长宽比值变大,垩白粒率、垩白面积、垩白度均下降,透明度显著降低;碱消值、胶稠度均变化不大;营养品质中,直链淀粉含量变幅为23.3%～24.7%,差异均不显著,蛋白质变幅为11.7%～12.4%,差异均不显著;质量指数增加,而部标等级均较低,为5级或6级。研究表明,在早籼稻品种品质改良过程中,应根据需要进行区别对待,进行后续开发。

To explore the evolution characteristics of early season indica rice grain quality,sixteen cultivars released from different years and widely planted ever in southern China were used.The milling,appearance,nutrition,cooking and eating quality were measured by the national standard of rice grain quality.The results indicated that：（1） There was little change of milling quality,but head milled rate became lower;（2） In external quality,the grain length became longer but the grain width was the opposite,the chalky ratio,chalky area and chalkiness all become lower,and the transparency was significantly lower;（3） In cooking and edible quality of rice grain,there was little change in alkali-spreading score and gel consistency;（4） In nutritional quality of rice grain,the amylose content ranged from 23.3% to 24.7%,and protein content from 11.7% to 12.4% without significant difference.When the quality index increased,the ministerial standard for early season indica rice cultivars were five or six grade.Studies suggested that rice variety should be explored based on different requirements and during quality improvement of early season rice varieties.