稻米粒形与主要品质性状的关系

Relationship of Rice Grain Shape and the Main Quality Character

以65个水稻品系为试材,研究了稻米粒形(长宽比)与主要品质性状的关系。结果表明,糙米率和整精米率与长宽比呈显著负相关,精米率与长宽比呈正相关,但是没有达到显著水平,减小长宽比有利于改善加工品质。垩白粒率和垩白度与长宽比呈负相关,没有达到显著水平,稻米粒形不是决定外观品质的主要因素。直链淀粉和蛋白质含量与长宽比虽然呈显著正相关,但是点的分布比较分散,并无必然联系。

Studying on 65 rice cultivars for material,we researched relationship between rice grain shape （grain length（GL）/grain width（GW）） and main quality characters.The results indicated that there were significant negative correlations between brown rice percentage,head rice per-centage and GL/GW.White rice percentage was correlated with GL/GW positively,but not reached significant level.This indicated that the pro-cessing quality could be improved by decreasing GL/GW.Negative correlations also existed between chalky rice rate,chalkiness and GL/GW,not reached significant level.This indicated that rice grain shape was not main determinant of appearance quality.Significant positive correlations were also found between Amylose,protein content and GL/GW,but the point distribution was more dispersed.They had no necessary correlation.