辽宁省中晚熟水稻新品种食味与品质性状的关系

Relationship Between Taste Value and Quality Characters in Mid-late Mature Japonica Rice in Liaoning Province

为了研究辽宁省中晚熟水稻新品种食味与品质性状的关系及米饭食味计(型号RCTA 11A,佐竹公司)测定稻米食味的可行性,对40份水稻新品种的稻米品质进行仪器测定和传统测定。结果表明,直链淀粉含量和蛋白质含量与食味都呈显著负相关,直链淀粉含量和蛋白质含量较低有利于改善食味,辽宁省中晚熟水稻新品种食味较好。仪器测定的直链淀粉含量和蛋白质含量与常规测定结果呈极显著正相关,仪器测定结果可以用于本地区稻米评价分析。

In this paper,relationship between instrumental test methods traditional measurement methods was studied by using rice eating meter（RCTA 11A） which can determine taste value of rice. The results showed that：there was significant negative correlation between amylose content and taste value,and the relationship between protein content and taste value was significant negative correlation. The low content of amylase and protein improve taste value. There was significant positive correlation between the content of amylase and protein using by instruments and traditional measurement. The instrumental test methods can be using to determine taste value of rice.