稻米食味品质理化性状及其遗传研究进展

Advances in physio-chemical properties of rice taste quality and their descendiblity

食味品质是稻米品质最重要的性状之一。该文对稻米品质的理化指标及各指标与食味品质的相关研究进行综述,介绍了与食味品质密切相关的理化指标的遗传研究进展,探讨了目前研究存在的主要问题以及改善稻米食味品质的可能途径。

Taste quality is one of the most important traits of rice. In this paper, the physio-chemical indicators of rice quality and their relation with taste quality were reviewed, and the progresses in the genetic study on the physio-chemical indicators closely related to rice taste were introduced, and the main problems in current research work and the possible ways to improve the rice taste quality were discussed.