北方粳型两系杂交水稻品质性状分析

The Analysis of Quality Traits on Northern Japonica Two-line Hybrid Rice

以48份粳型两系杂交稻新组合为材料,研究稻米品质各性状间的关系。结果表明:稻米品质性状存在较大差异,垩白度的变异系数最大,直链淀粉含量的变异系数最小;蛋白质含量越高其直链淀粉含量也可能较高,而其食味值可能越低。各杂交稻组合间米饭食味品质性状差异相对较小,均介于两个对照之间;光泽、味道、口感、综合值和香气均与完整性呈现显著或极显著负相关。

The relationship among different characters of rice quality were researched which use 48 northern japonica two-line hybrid rice as experimental material. The result indicated that there was a great difference on appearance quality and eating quality, the variation coefficient of chalkiness was the biggest, the variation coefficient of amylose content was the smallest. Higher protein content maybe increase amylose content, but the taste value maybe decrease.The difference of eating quality properties was relatively small among the hybrid combinations, and they were all in the middle of two CK; The luster, taste and comprehensive value were significant or very significant positive correlative with integrity of rice.