5个早籼稻品种不同播种期米质性状的主成分分析

Principal Component Analysis for Quality Characters of 5 Varieties of Rice which are Planted in 8 Seasons

对8个播种期的5个早籼稻品种的品质性状进行主成分分析,归纳出了对综合米质影响较大的外观因子、加工因子、营养因子、蒸煮因子,它们对综合米质的贡献率依次减小,因此,稻米品质改良工作的重点应首先放在对外观及加工品质的改良上.不同品种及不同播种时期的稻米品质有较大的差异,整精米率和垩白是变异幅度较大并且对综合米质影响最大的指标.品种或播种期对米质的影响同时表现在米质性状的各个方面,综合米质好的稻米往往整精米率高、垩白少、蒸煮品质良好、蛋白质含量适中.在早稻生产中,应争取3月底以前播种并采取保温育秧措施,避开灌浆结实期高温的不良影响.此外,本文还阐述了各品质指标间的相关关系.

A conclusion is drawn that the quality of appearance, milling, nutrition and cooking take great roles in quality of rice by principal component analysis for quality characters of 5 varieties of rice which are planted in 8 seasons. There has been a steady decrease in turn among their contribution ratio for quality of rice. So the key element for improving quality of rice should be appearance and milling quality. There are great differences among different varieties and different seasons, especially for head rice rate and chalkiness. The fallout of different varieties and different seasons for quality of rice are variable. The better rice usually has high head rice rate, little chalkiness, good cooking quality and suitable protein content. In cultivation of early rice, should it be seeding before the end of Mar.in order to escape the negative influence of high temperature during ripening days. On the other hand, the correlations of each quality characters are researched in this article.