In plateau region of Yunnan Province, japonica rice-growing areas are characterized by high altitude, heavy rain in summer, low temperature and insuffi- cient accumulated temperature in grain-filling stage. In view of...In plateau region of Yunnan Province, japonica rice-growing areas are characterized by high altitude, heavy rain in summer, low temperature and insuffi- cient accumulated temperature in grain-filling stage. In view of the characteristics above, the breeding of japonica soft rice was carried out. In this paper, the yield and quality characteristics of japonica soft rice cultivars bred recently in Yunnan Province were analyzed. The results showed that there was no difference in milling quality, but there were great differences in chemical indexes between soft rice and japonica rice, such as amylose content. For example, in soft rice, the amylose con- tent was significantly lower, but the protein content, gel consistency and taste meter value were significantly higher compared with those in japonica rice. However, there was no significant difference in alkali digestion value between soft rice and japonica rice. The starch RVA profile characteristics of soft rice were significantly better than those of japonica rice. The RVA starch profile of soft rice showed higher maximum viscosity, lower minimum viscosity, higher breakdown value, lower final viscosity, lower setback value and shorter time to reach the maximum viscosity （P〈0.05, P〈 0.01）. The analysis of yield and yield components showed that the yield of japonica soft rice was still lower than that of the control cultivar, which might be caused by weaker tillering capacity, less grains per panicle and lower 1 000-grain weight. In addition, the approaches to improve grain quality and yield of japonica soft rice were also discussed.展开更多
Yunjing 29 bred by Institute of Food Crops of Yunnan Academy of Agricultural Sciences is a new conventional japonica rice variety with fragrant and sof rice, it was examined and approved by Yunnan Provincial Variety E...Yunjing 29 bred by Institute of Food Crops of Yunnan Academy of Agricultural Sciences is a new conventional japonica rice variety with fragrant and sof rice, it was examined and approved by Yunnan Provincial Variety Examination and Approval Committee in March of 2011. The variety is early-maturing, high-yield and good-quality, and has resistances to lodging, blast and bacterial leaf blight, its rice is sweet soft, goluptious and lucidus as well as not coarse when it is cold, so it is a good commodity. To further promote the popularization and cultivation of the variety, maintain its characteristics of high quality and high yield, and prevent commingling and degeneration, the purification and rejuvenation as well as breeding technology of high-quality seeds were proposed after continuous exploration and study.展开更多
基金Supported by Project of Yunnan Provincial Science and Technology Department(2012BB013)National High Technology Research and Development Program of China(863 Program)(2014AA10A603)Technology Innovation Training Project of Yunnan Province(2010CI075)~~
文摘In plateau region of Yunnan Province, japonica rice-growing areas are characterized by high altitude, heavy rain in summer, low temperature and insuffi- cient accumulated temperature in grain-filling stage. In view of the characteristics above, the breeding of japonica soft rice was carried out. In this paper, the yield and quality characteristics of japonica soft rice cultivars bred recently in Yunnan Province were analyzed. The results showed that there was no difference in milling quality, but there were great differences in chemical indexes between soft rice and japonica rice, such as amylose content. For example, in soft rice, the amylose con- tent was significantly lower, but the protein content, gel consistency and taste meter value were significantly higher compared with those in japonica rice. However, there was no significant difference in alkali digestion value between soft rice and japonica rice. The starch RVA profile characteristics of soft rice were significantly better than those of japonica rice. The RVA starch profile of soft rice showed higher maximum viscosity, lower minimum viscosity, higher breakdown value, lower final viscosity, lower setback value and shorter time to reach the maximum viscosity （P〈0.05, P〈 0.01）. The analysis of yield and yield components showed that the yield of japonica soft rice was still lower than that of the control cultivar, which might be caused by weaker tillering capacity, less grains per panicle and lower 1 000-grain weight. In addition, the approaches to improve grain quality and yield of japonica soft rice were also discussed.
基金Supported by the Project of Technology Innovation and Talent Cultivation in Yunnan Province(2015HB107)the Project of New Product Development of Yunnan Province"The Breeding of New Conventional Rice Variety and Its Industrialization Development"(2012BB013)+3 种基金the Major Special Project of Biological Seed Industry in Yunnan Province"The ResearchApplication of the Key Technology of the Industrialization of Plateau Japonica Rice Seed Industry"(2015ZA003)the Project of"Leading Talents Training of Yunling Industrial Technology"in Yunnan Provincethe Project of Rice Industrial Technology System of Modern Agriculture in Yunnan Province~~
文摘Yunjing 29 bred by Institute of Food Crops of Yunnan Academy of Agricultural Sciences is a new conventional japonica rice variety with fragrant and sof rice, it was examined and approved by Yunnan Provincial Variety Examination and Approval Committee in March of 2011. The variety is early-maturing, high-yield and good-quality, and has resistances to lodging, blast and bacterial leaf blight, its rice is sweet soft, goluptious and lucidus as well as not coarse when it is cold, so it is a good commodity. To further promote the popularization and cultivation of the variety, maintain its characteristics of high quality and high yield, and prevent commingling and degeneration, the purification and rejuvenation as well as breeding technology of high-quality seeds were proposed after continuous exploration and study.
