广东省杂交水稻新组合米质评价

Evaluation on Grain Quality of the New Hybrid Rice Combinations in Guangdong Province

按国家优质稻谷标准GB T 17891-1999,对广东省 5 3个杂交水稻新组合的 7项米质性状进行品质测定。结果表明 ,出糙率全部达一级标准 ,整精米率和粒型达标率也很高 ,直链淀粉含量和胶稠度达标率也较高 ,但垩白粒率和垩白度达标率较低 ,仍是制约杂交稻米质总体水平提高的关键因素。供试新组合各米质性状达标率的高低顺序为出糙率 >粒型 >整精米率 >直链淀粉含量>胶稠度 >垩白粒率 >垩白度。提出今后杂交稻优质育种的主攻方向是降低垩白粒率和垩白度 (特别是早稻组合 ) 。

Seven grain quality characters of 53 hybrid rice combinations newly developed in Guangdong Province were tested according to the national standard of quality rice GB/T 17891-1999. The results showed that all of the combinations were up to the 1 st class of the standard in brown rice rate (BR). The up to standard percentages of head rice rate (HR) and grain shape (GS) were very high (73.6% and 86.8%, respectively), and the up to standard percentages of amylose content (AC) and gel consistency (GC) were relatively high (60.4% and 54.8%, respectively). However, chalky rice rate (CR) and chalkiness (C) were still the key factors to limit improvement of the whole level of grain quality of hybrid rice because of their low up to standard percentages (49.1% and 17.0%, respectively). The order of the up to standard percentages of the grain quality characters in the new combinations was BR>GS>HR>AC>GC>CR>C.To lower CR and C and to improve AC and GC were considered to be the main targets of the quality breeding of hybrid rice, especially early hybrid rice, in the future.