摘要
通过对黑龙江省25个水稻品种品质性状进行分析,研究各性状对稻米品质的影响。结果表明:在今后水稻新品种选育过程中,应注重垩白粒率、垩白度及直链淀粉含量等性状的改良;提高糙米率有利于整精米率、稻米食味的提高;延长胶稠度,降低稻米直链淀粉含量使米饭有弹性不回生;降低垩白粒率、垩白度有利于糙米率、整精米率的提高,进而促进稻米品质的提高。影响稻米品质的第一主成分因子是整精米率因子,其次为垩白度因子、直链淀粉含量因子、垩白粒率因子、食味评分因子、胶稠度因子。
Through analyzing quality traits of 25 rice verities in Heilongjiang Province, the effects of each trait to rice quality were studied. The results showed that： to improve the quality of rice during later rice breeding program, we should pay attention to decreasing chalky rice rate, chalkiness and amylose content; improving brown rice rate and gel consistency. The effect ability orders of factors affect rice qualities are： head rice rate, chalkiness, amylose content, chalky rice rate, taste scores and gel consistency.
出处
《北方水稻》
CAS
2015年第4期1-5,共5页
North Rice
关键词
水稻品种
品质性状
因子分析
主成分分析
Rice verities
Quality traits
Factor analyze
Main factor analyze
