摘要
用 1 0 1 3份云南地方稻种 9个品质性状进行蒸煮食味品质分析表明 :(1 )籼稻直链淀粉含量呈不连续的变异 ,但软米直链淀粉含量均与粘稻呈连续变异 ,软米特性属于数量性状。 (2 )籼型软米优质基因的表达与生态环境息息相关。 (3) 9.1 %～ 1 5 .0 %的直链淀粉可作为粳型和籼型软米的重要指标 ,糊化温度 (5～ 7级 )和胶稠度 (55mm～ 85mm)则是软米评价的辅助指标 ;
Nine quality traits were analyzed of 1013 accessions of local rice in Yunnan. Amylose content of indica accessions showed a non-continuous variation while amylose content of soft rice accessions showed a continuous variation, suggesting that the glutinous characteristic of soft rice is a quantitative character. The expression of the good gene(s) of indica soft rice seemed to be closely related to ecological environment. An amylose content of 9.1%～15.0% can be taken as an important indicator for identifying soft rice in both indica and japonica varieties while a gelatinization temperature of 5～7 scale and a gel consistency of 55 mm～85 mm as auxiliary indexes for soft rice evaluation. The other quality traits studied appeared to be directly or indirectly associated with the characters of soft rice.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2001年第5期410-413,共4页
Journal of Southwest Agricultural University
基金
云南省省校合作项目 (98ZN 0 7)资助
关键词
稻种
软米
蒸煮食品
食味
品质
聚类分析
soft rice
cooking quality
quality traits
cluster analysis
