长三角地区54份粳稻种质食味指标的相关性分析

Association analysis of eating quality traits in 54 Japonica rice germplasms in Yangtze River Delta region

为了研究影响长三角地区粳稻食味品质的主要因素,根据2015年和2016年分别测定的54份粳稻种质的稻米食味理化指标、快速黏度仪(Rapid visco analyser,RVA)谱特征值及米饭食味值,考察了各指标间的相关性,并进行了主成分分析。两年的结果均表明:粳稻稻米直链淀粉含量(Amylose content,AC)与胶稠度(Gel consistency,GC)呈极显著负相关;二者与稻米淀粉RVA谱特征值中冷胶黏度(Cool paste viscosity,CPV)、消减值(Setback viscosity,SBV)、回复值(Consistence viscosity,CSV)、崩解值(Breakdown viscosity,BDV)及米饭食味值相关性极其显著。两年主成分分析均表明,这些指标可归为一类,为影响粳稻稻米食味性状的最重要的要素。其中RVA谱特征值中,SBV是反映稻米食味品质的最重要评价指标。

To understand the main factor affecting the Japonica rice eating quality in Yangtze River Delta region, the physicochemical index related rice eating quality, RVA profiles and taste value of 54 Japonica rice grown in 2015 and 2016 was measured respectively. Association analysis of these indexes and principal component analysis was analyzed. Based on this study in the two years,the AC and GC of Japonica rice showed significantly positive correlation. And the two indexes were significantly correlated with CPV, SBV, CSV, BDV of RVA profiles and taste value. Furthermore, these indexes could be classified into category, which was the most important factor effecting Japonica rice eating quality according to principal component analysis. Additionally, among all of RVA profiles, SBV was the most important evaluation indicator of rice eating quality.