摘要:
对福建省500多份籼稻蒸煮食用品质的3项理化指标进行分析和评价,结果表明:3 种类型籼稻碱消值、直链淀粉含量和胶稠度的平均值差异不大,但从变异系数来看:早、中籼品种差异较大,晚籼差异较小;早、中、晚籼各项指标优质达标率均在90%左右,综合评定(即3项指标同时达标)优质达标率分别为69.8%、78.9%和91.8%,但是还有34.6%籼稻品种直链淀粉含量达不到优质稻定级标准;直链淀粉含量、糊化温度和胶稠度三者共有18种组合类型,其中以6个组合型为主,占87.6%。根据福建省籼稻蒸煮食用品质现状,在改良过程中应注意选择直链淀粉含量为15.0%~24.0%的品种,并协调直链淀粉含量与糊化温度、胶稠度的关系。
Abstract:
Five hundreds indica varieties were analyzed to evaluate their cooking and tasting quality.The results showed that differences in the averages of alkali spreading value,amylose content and gel consistency were not remarkable for rice between three seasons.However, by the coefficient variation of the traits in various seasons, the differentiation was found greater in early-and middle-season than it in late-season varieties.More than 90% of the rice varieties were qualified with the super-excellence standard rice by three traits.With comprehensive evaluation for the traits in season, high quality rate in super-excellence rice were 69.8%、78.9% and 91.8% for early-season、middle-season and late-season indica rice,respectively.For the rest, about 34.6% of it was short in amylose contents.With combination of three traits, 87.6% of the varieties were fit into 6 types out of 18 groups.Results suggest that, in high-eating quality rice breeding,it is important to select varieties that with amylase content in 15.0%-24.0%.
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