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以2006年收获的71份北方粳稻主栽品种为试材,研究了糙米粒厚的分布及粒厚与食味品质的相关性。结果表明,品种间糙米粒厚差异较大,变异系数为6.57%,粒厚在1.81~2.10 mm的品种占参试品种总数的78.88%。糙米粒厚与米饭食味评分呈极显著正相关。用粒厚分级机对其中5个粳稻品种进行粒厚分级,测定同一品种不同粒厚样品的米饭食味评分值、蛋白质含量、直链淀粉含量和RVA谱特征值。结果表明,粒厚对稻米蛋白质含量、RVA特征值、米饭食味评分等指标有显著影响,同一品种随着粒厚的增加,食味品质得到改善。讨论了粒厚作为品种选育指标的必要性。
Taking 71 northern japonica cultivars harvested in 2006 as test materials, the relationship between grain thickness distribution and eating quality was studied. The results showed that the variation of brown rice grain thickness was quite different with the variation coefficient of 6.57%. The varieties with grain thickness of 1.81-2.10 mm accounted for 78.88% of the total varieties tested. Brown rice grain thickness and rice taste score was significantly and positively correlated. Grain thickness grading was conducted on five japonica rice varieties with grain thickness classifier to determine the rice taste score, protein content, amylose content and RVA profile of the same grain variety. The results showed that grain thickness had a significant effect on rice protein content, RVA characteristic value, rice taste score and other indicators. With the increase of grain thickness, the taste quality of the same variety improved. The necessity of grain thickness as index of breed selection was discussed.