摘要
蒸煮食味品质是最重要且研究较多的稻米品质性状,该文综述了稻米直链淀粉含量、糊化温度、胶稠度、米粒延伸性以及稻米香味等主要理化指标的遗传研究进展,并对已克隆的稻米蒸煮食味品质性状基因进行了简要概述。
Cooking and eating quality is the most important rice quality of more research. In this paper, the research progresses on main physical and chemical indicators including amylase content, gelatinization temperature, gel consistency, cooked rice elongation and fragrance has been reviewed. In addition, It was summarized on the cloned genes of cooking and eating quality in rice.
出处
《安徽农学通报》
2010年第23期68-70,共3页
Anhui Agricultural Science Bulletin
关键词
水稻
蒸煮食味品质
性状遗传
克隆
Rice
Cooking and eating quality
Trait inheritance
Clone
