江苏省主要粳稻品种稻米品质研究
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摘要
【目的】本文对江苏省主要粳稻品种稻米品质性状进行综合分析评价,为水稻优质育种和栽培提供参考。【方法】以18份江苏省主要推广应用的粳稻品种为试材,分析江苏省主要粳稻品种品质性状差异及其相关关系。【结果】碾米品质、营养品质和蒸煮品质在品种间的差异较小,但外观品质和RVA谱特征值的差异较大;中熟中粳稻、迟熟中粳稻、早熟晚粳稻的碾米品质、外观品质较好,而中熟晚粳稻直链淀粉含量和消减值较低,胶稠度较高,食味品质较好。相关分析表明,直链淀粉含量与多个品质性状密切相关,直链淀粉含量越高的品种,蛋白质含量最低,胶稠度越小,消减值越大,外观品质和碾米品质与其他的品质性状间无显著相关性。对各品种水稻的品质性状进行主成分分析,得到了3个代表食味品质、碾米和外观品质的主成分,其累计贡献率达到82.91%。聚类分析结果表明,可将稻米品种分为4类,其中第Ⅰ类和第Ⅳ类品种外观品质较好,第Ⅱ类品种育成时间较早,碾米品质和外观品质较差,第Ⅲ类品种直链淀粉含量较低,胶稠度较高。【结论】江苏主要粳稻品种的碾米品质和外观品质较好,但蒸煮食味品质一般,优质食味品种较少,在今后的优质稻选育过程中应注重对食味的改良。
【Objective】The quality traits of main japonica rice varieties in Jiangsu province were analyzed and evaluated comprehensively to provide a reference for high quality rice breeding and cultivation.【Method】The difference of rice quality traits and their correlation were analyzed with 18 main varieties of Japonica rice varieties in Jiangsu province as tested materials. 【Result】The differences of milling,cooking and nutritional quality among these varieties were not obvious,but the appearance quality and RVA spectrum characteristic value were obvious. The middle-maturing medium,late-maturing medium and early-maturing late Japonica rice varieties had advantages of better milling quality and appearance quality,but the middle-maturing late Japonica rice varieties had the advantages of lower amylose content and setback value,higher gel consistency and better eating quality. The correlation analysis showed that amylose content was closely related to multiple quality traits,but the appearance quality and milling quality was not obviously related to other quality traits. The data of rice quality characters were processed by the principal component analysis. Based on it,3 principal component were founded to define the taste,milling and appearance quality respectively,which the cumulative contribution of these 3 components was 82. 91 %. 18 rice cultivars were divided into 4 groups according to the cluster analysis,from which group Ⅰ and Ⅳ had better appearance quality,group Ⅱ had worse milling and appearance quality and group Ⅲ had lower amylose content and higher gel consistency. 【Conclusion】So the main Japonica rice varieties of Jiangsu had better milling and appearance quality,worse cooking and eating quality. The high quality rice breeding process in the future should focus on the improvement of the taste.
【Objective】The quality traits of main japonica rice varieties in Jiangsu province were analyzed and evaluated comprehensively to provide a reference for high quality rice breeding and cultivation.【Method】The difference of rice quality traits and their correlation were analyzed with 18 main varieties of Japonica rice varieties in Jiangsu province as tested materials. 【Result】The differences of milling,cooking and nutritional quality among these varieties were not obvious,but the appearance quality and RVA spectrum characteristic value were obvious. The middle-maturing medium,late-maturing medium and early-maturing late Japonica rice varieties had advantages of better milling quality and appearance quality,but the middle-maturing late Japonica rice varieties had the advantages of lower amylose content and setback value,higher gel consistency and better eating quality. The correlation analysis showed that amylose content was closely related to multiple quality traits,but the appearance quality and milling quality was not obviously related to other quality traits. The data of rice quality characters were processed by the principal component analysis. Based on it,3 principal component were founded to define the taste,milling and appearance quality respectively,which the cumulative contribution of these 3 components was 82. 91 %. 18 rice cultivars were divided into 4 groups according to the cluster analysis,from which group Ⅰ and Ⅳ had better appearance quality,group Ⅱ had worse milling and appearance quality and group Ⅲ had lower amylose content and higher gel consistency. 【Conclusion】So the main Japonica rice varieties of Jiangsu had better milling and appearance quality,worse cooking and eating quality. The high quality rice breeding process in the future should focus on the improvement of the taste.
引文
[1]王才林.江苏省水稻育种与生产现状及发展趋势[J].江苏农业科学,2005(2):1-6.
[2]周丽慧,朱镇,张亚东,等.密肥条件对超级稻南粳44穗部性状及产量的影响[J].江苏农业科学,2012,40(10):62-64.
[3]方兆伟,李健,迟铭,等.水稻新品种连粳10号特征特性及高产栽培技术[J].江苏农业科学,2013,41(9):95-97.
[4]徐大勇,金军,杜永,等.江苏省主要高产粳稻品种品质性状分析[J].江苏农业学报,2002,8 4(1):203-207.
[5]龚金龙,邢志鹏,胡雅杰,等.籼粳超级稻主要品质性状和淀粉RVA谱特征的差异研究[J].核农学报,2015,29(7):1374-1385.
[6]何秀英,程永盛,刘志霞,等.国标优质籼稻的稻米品质与淀粉RVA谱特征研究[J].华南农业大学学报,2015,36(3):37-44.
[7]王建明,杨建忠,何晓艳,等.小麦秸秆还田条件下氮肥运筹对水稻产量、品质和氮素利用的影响[J].江苏农业科学,2010(6):124-126.
[8]徐国伟,谈桂露,王志琴,等.秸秆还田与实地氮肥管理对直播水稻产量、品质及氮肥利用的影响[J].中国农业科学,2009,42(8):2736–2746.
[9]蔡一霞,朱庆森,徐伟,等.结实期水分胁迫对水稻强、弱势粒主要米质性状及淀粉粘滞谱特征的影响[J].作物学报,2004,30(3):241–247.
[10]程方民,钟连进.不同气候生态条件下稻米品质性状的变异及主要影响因子分析[J].中国水稻科学,2001,15(3):187-191.
[11]马群,顾海永,张庆,等.不同生育期类型粳稻品种垩白性状对施氮水平的响应[J].植物营养与肥料学报,2010,16(6):1341-1350.
[12]熊洪,唐玉明,任道群,等.不同土壤类型、不同气候条件与稻米品质的关系研究[J].西南农业学报,2004,17(4):445-449.
[13]王秋菊.黑龙江省不同积温区稻米品质现状调查研究[J].中国农学通报,2010,26(6):281-285.
[14]隋炯明,李欣,严松,等.稻米淀粉RVA谱特征与品质性状相关性研究[J].中国农业科学,2005,38(4):657-663.
[15]李刚,邓其明,李双成,等.稻米淀粉RVA谱特征与品质性状的相关性[J].中国水稻科学,2009,23(1):99-102.
[16]王晓玲,周治宝,余传元,等.籼粳稻米食味品质差异的相关研究[J].江西农业大学学报,2011,33(4):643-649.
[17]李贤勇,王元凯,王楚桃,等.稻米蒸煮品质与营养品质的相关性分析[J].西南农业学报,2001,14(3):21-24.
[2]周丽慧,朱镇,张亚东,等.密肥条件对超级稻南粳44穗部性状及产量的影响[J].江苏农业科学,2012,40(10):62-64.
[3]方兆伟,李健,迟铭,等.水稻新品种连粳10号特征特性及高产栽培技术[J].江苏农业科学,2013,41(9):95-97.
[4]徐大勇,金军,杜永,等.江苏省主要高产粳稻品种品质性状分析[J].江苏农业学报,2002,8 4(1):203-207.
[5]龚金龙,邢志鹏,胡雅杰,等.籼粳超级稻主要品质性状和淀粉RVA谱特征的差异研究[J].核农学报,2015,29(7):1374-1385.
[6]何秀英,程永盛,刘志霞,等.国标优质籼稻的稻米品质与淀粉RVA谱特征研究[J].华南农业大学学报,2015,36(3):37-44.
[7]王建明,杨建忠,何晓艳,等.小麦秸秆还田条件下氮肥运筹对水稻产量、品质和氮素利用的影响[J].江苏农业科学,2010(6):124-126.
[8]徐国伟,谈桂露,王志琴,等.秸秆还田与实地氮肥管理对直播水稻产量、品质及氮肥利用的影响[J].中国农业科学,2009,42(8):2736–2746.
[9]蔡一霞,朱庆森,徐伟,等.结实期水分胁迫对水稻强、弱势粒主要米质性状及淀粉粘滞谱特征的影响[J].作物学报,2004,30(3):241–247.
[10]程方民,钟连进.不同气候生态条件下稻米品质性状的变异及主要影响因子分析[J].中国水稻科学,2001,15(3):187-191.
[11]马群,顾海永,张庆,等.不同生育期类型粳稻品种垩白性状对施氮水平的响应[J].植物营养与肥料学报,2010,16(6):1341-1350.
[12]熊洪,唐玉明,任道群,等.不同土壤类型、不同气候条件与稻米品质的关系研究[J].西南农业学报,2004,17(4):445-449.
[13]王秋菊.黑龙江省不同积温区稻米品质现状调查研究[J].中国农学通报,2010,26(6):281-285.
[14]隋炯明,李欣,严松,等.稻米淀粉RVA谱特征与品质性状相关性研究[J].中国农业科学,2005,38(4):657-663.
[15]李刚,邓其明,李双成,等.稻米淀粉RVA谱特征与品质性状的相关性[J].中国水稻科学,2009,23(1):99-102.
[16]王晓玲,周治宝,余传元,等.籼粳稻米食味品质差异的相关研究[J].江西农业大学学报,2011,33(4):643-649.
[17]李贤勇,王元凯,王楚桃,等.稻米蒸煮品质与营养品质的相关性分析[J].西南农业学报,2001,14(3):21-24.