北方杂交粳稻的食味品质与其亲本的相关性研究

Studies on Correlation of Eating Quality between Northern Japonica Hybrid Rice and Its Parents

以4个不育系和5个恢复系及其所配20个杂交组合为材料,研究了杂交粳稻的食味品质相关性状与其亲本的关系。结果表明,供试亲本间整精米率、蛋白质含量和糊化特性值均存在显著差异,从平均值来看,恢复系的整精米率高于不育系,而食味及其相关性状不如不育系,杂交组合的各项指标偏向于恢复系;整精米率、垩白米率、碎米率、蛋白质含量、食味评分、最高粘度、最低粘度、崩解值以及米饭的粘度、味道综合评价值等性状在恢复系与杂交组合间以及双亲均值与杂交组合间均呈显著或极显著正相关,而各性状在不育系与杂交组合间的相关性均不显著。要提高杂交粳稻的食味品质,应重点选育蛋白质含量低、糊化特性好和食味优的恢复系。

Using four male sterile lines and five restorer lines and their 20 Fx hybrids as the materials, the relation of japonica hybrid rice to its parents was studied in the characteristics of eating quality. The results showed that the tested parents had significant difference in head rice recovery, protein content and pasting properties. In terms of mean value, the restorer line had higher head rice recovery but poorer taste and its related characters than the male sterile line, and the F1 hybrid was close to the restorer line in all of the characters. There existed significant or very significant positive correlation between the restorer line and the Fl hybrid and between the mean parental value and the F1 hybrid in the characters of head rice recovery, chalky rice rate, broken rice rate, protein content, taste score, peak viscosity, minimum viscosity, breakdown value and the stickness, taste and comprehensive evaluation of cooked rice, while the correlation was insignificant between the male sterile line and the Ft hybrid in all of these characters. Therefore, it is very important to develop restorer lines with low protein content, good pasting characteristics and good taste in improving the eating quality of japonica hybrid rice.