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为了研究籼、粳超级稻品质特征差异及其形成的影响因素,采用大田试验,以5个超级杂交籼稻组合和5个常规粳型超级稻品种为试验材料,对稻-麦两熟制条件下籼、粳超级稻主要品质性状和淀粉RVA谱特征进行了系统的比较研究,并对米质性状与灌浆结实期的温光因子进行相关分析。结果表明,籼、粳超级稻主要品质性状年度间、类型间、品种间及其二因子间、三因子间的互作效应存在显著或极显著的差异。粳稻糙米率、精米率、整精米率、胶稠度、峰值黏度、热浆黏度、最终黏度和峰值黏度时间均高(长)于籼稻,垩白粒率、垩白大小、垩白度、长宽比、直链淀粉含量、蛋白质含量、崩解值和起始糊化温度均低(小)于籼稻,而消减值表现趋势不明显。相关分析表明,日平均温度、日最高温度和日最低温度对稻米加工品质和蒸煮食味品质具有负向作用,对稻米外观品质和营养品质具有正向作用,而日平均温差和日平均日照时数在米质性状的形成过程中作用不显著。可见粳稻具有稳定形成高出米率、低垩白、低蛋白稻米、高黏度淀粉以及蒸煮出可口米饭等品质特征,为实施“籼改粳”提供理论依据。
In order to study the differences of quality characteristics and the factors that affect the quality of indica and japonica rice, five field hybrid rice combinations and five conventional japonica super rice varieties were used as experimental materials. The main quality traits of indica and japonica rice and starch RVA profiles were systematically compared and analyzed. The correlation analysis was made between the grain quality traits and temperature and light factor of grain filling and setting stage. The results showed that there were significant or extremely significant differences in the interaction effects between the main quality traits of indica and japonica super rice varieties, among types, varieties and between two and three factors. Japonica rice brown rice rate, milled rice rate, milled rice rate, gel consistency, peak viscosity, hot slurry viscosity, final viscosity and peak viscosity time were high (long) in indica rice, chalky grain rate, chalky size, The amylose content, protein content, disintegration value and initial gelatinization temperature were both lower (lower) than indica rice, while the decreasing trend was not obvious. Correlation analysis showed that daily average temperature, daily maximum temperature and daily minimum temperature had a negative effect on rice processing quality and cooking and eating quality, had a positive effect on appearance quality and nutritional quality of rice, while daily average temperature difference and daily average sunshine hours In the formation of quality traits in the role of not significant. It can be seen that japonica rice has the characteristics of stable formation of high rice rate, low chalky rice, low protein rice, high viscosity starch and cooking delicious rice, providing a theoretical basis for the implementation of “indica change japonica”.