优质籼稻剑叶SPAD值与稻米品质相关性研究

doi:10.16819/j.1001-7216.2021.0508

摘要/Abstract

摘要： 目的为揭示优质籼稻关键生育时期剑叶SPAD值与稻米品质性状间的关系,为今后的优质籼稻育种和生产提供理论依据。方法以优质籼稻美香占2号、黄华占和五山丝苗等12个品种（系）为研究材料,测定各品种（系）的稻米品质性状、蒸煮食味品质、淀粉RVA谱和始穗期、齐穗期、乳熟期、蜡熟期、黄熟期的剑叶SPAD值,并对5个时期剑叶SPAD值与品质性状进行相关性分析。结果籼稻蜡熟期和黄熟期剑叶SPAD值与稻米食味值均呈极显著正相关,与稻米蛋白质含量均呈极显著负相关,与稻米淀粉峰值黏度和崩解值呈显著或极显著正相关。结论籼稻黄熟期剑叶SPAD值与稻米食味值和蛋白质含量的相关性比蜡熟期高。黄熟期剑叶SPAD值越高,稻米蛋白质含量越低,食味品质越好。通过黄熟期剑叶SPAD值可以预测籼稻食味值和蛋白质含量。黄熟期剑叶SPAD值（x）与稻米食味值（y）的直线拟合方程为y=0.0901x+65.76,决定系数R²=0.687;与蛋白质含量（y）的直线拟合方程为y=-0.098x+9.217,决定系数R²=0.602。

关键词: 籼稻, 剑叶SPAD值, 蛋白质含量, 稻米品质, 相关性

Abstract:

【Objective】 To reveal the relationship between SPAD value of flag leaf and rice quality characters in keygrowth period of high quality indica rice, and to lay a theoretical basis for breeding and production of high eating qualityindica rice in the future. 【Method】 Twelve good quality indica rice varieties including Meixiangzhan 2, Huanghuazhanand Wushansimiao were used to determine the rice quality characters, such as cooking and eating quality, starch RVA andthe SPAD values of flag leaf at different growth stages. And the correlation between SPAD value and rice quality characterswere further analyzed. 【Result】 The SPAD value of flag leaf in waxy ripening stage and yellow ripening stage hadsignificantly or extremely significantly positive correlation with rice eating value, peak viscosity and breakdown value,whereas an extremely significantly negative correlation with rice protein content. 【Conclusion】 The correlationcoefficients between SPAD value of flag leaf in yellow ripening stage and food taste value and protein content of indica riceare greater than those in waxy ripening stage. The higher SPAD value in yellow ripening stage, the lower protein content ofrice and the better eating quality. The SPAD value of flag 1leaf in yellow ripening stage can be used to predict the eatingvalue and protein content of indica rice. The linear fiting equation between SPAD value Qx) of flag leaf in yellow ripeningstage and eating value (y) of rice is y=0.0901x+65.76(R²=0.687); the linear ftting equation with protein content (y) isy=-0.098x+9.217(R²=0.602).

Key words: indicarice, SPADvalueofflagleaf, proteincontent, ricequality, correlation

王志东, 陈宜波, 龚蓉, 周少川, 王重荣, 李宏, 黄道强, 周德贵, 赵雷, 潘阳阳, 杨义强, 李晓芳. 优质籼稻剑叶SPAD值与稻米品质相关性研究[J]. 中国水稻科学, 2021, 35(1): 89-97.

Zhidong WANG, Yibo CHEN, Rong GONG, Shaochuan ZHOU, Chongrong WANG, Hong LI, Daoqiang HUANG, Degui ZHOU, Lei ZHAO, Yangyang PAN, Yiqiang YANG, LIXiaofang. Correlation Between SPAD Value of Flag Leaf and Rice Quality of High Quality indica Rice[J]. Chinese Journal OF Rice Science, 2021, 35(1): 89-97.

图/表 6

图1 籽粒发育过程中12个籼稻品种（系）的剑叶SPAD值A-籽粒发育过程中12个品种（系）的剑叶SPAD值; B-籽粒发育过程中12个品种（系）剑叶SPAD值的变异系数; C-籽粒发育过程中5个生育时期剑叶SPAD值的变异系数。1~12分别代表五美占3号、五香丝苗1号、五粤华占、五广占、五美占1号、五美占2号、增城丝苗、象牙香占、五山丝苗、五美占2号、五香丝苗2号和黄华占。

Fig. 1. SPAD values of flag leaves of 12 indica rice varieties (lines) during grain development. A, SPAD value of flag leaf of 12 varieties (lines) during grain development; B, Coefficient of variation of SPAD value of flag leaf in 12 varieties (lines) during graindevelopment; C, Coefficient of variation of SPAD value of flag leaf in five growth stages duringgrain development. 1-12 represent Wumeizhan 3, Wuxiangsimiao 1, Wuyuehuazhan, Wuguangzhan, Wumeizhan 1, Wumeizhan 2, Zengchengsimiao, Xiangyaxiangzhan, Wushansimiao, Wumeizhan 2, Wuxiangsimiao 2 and Huanghuazhan.

图2 籼稻蜡熟期和黄熟期剑叶SPAD值与稻米蛋白质含量的相关性分析

Fig.2. Correlationbetween SPAD value of flag leaf and protein content of indica rice in waxyripening stage and yellow ripening stage.

表1 5个生育期剑叶SPAD值与稻米品质性状的相关系数

Table1 Correlation coefficients between SPAD value of flag leaf and rice quality characters in five growth stages.

剑叶SPAD值 Flag leaf SPAD value	碱消值 Alkali dissipation value	胶稠度 Gel consistency	直链淀粉含量 Amylose content / %	蛋白质含量 Protein content / %	脂肪含量 Fat content / %
始穗期Heading stage	-0.37	-0.11	0.43	-0.21	-0.23
齐穗期Full heading stage	-0.48	0.08	0.53	-0.25	-0.07
乳熟期Milkyripening stage	-0.41	0.11	0.44	-0.42	-0.34
蜡熟期Waxyripening stage	-0.34	0.32	0.03	-0.77^**	-0.19
黄熟期Yellow ripening stage	-0.32	0.43	-0.18	-0.78^**	0.28

表2 5个生育时期剑叶SPAD值和稻米食味值与稻米淀粉黏滞性（RVA）谱特征值相关系数

Table 2 Correlation coefficient between SPAD value of flag leaf, rice taste value and RVA spectrum characteristic value of rice starch in five growth periods.

剑叶SPAD值 Flag leaf SPAD value	峰值黏度 Peak viscosity	热浆黏度 Hot past viscosity	冷胶黏度 Cool past viscosity	崩解值 Breakdown	回复值 Consistence
始穗期Heading stage	-0.04	0.50	0.73	-0.35	0.73^**
齐穗期Full heading stage	-0.03	0.46	0.66	-0.31	0.65
乳熟期Milkyripening period	0.07	0.28	0.48	-0.10	0.58
蜡熟期Waxyripening period	0.75^**	0.32	0.14	0.69^*	-0.20
黄熟期Yellow ripening stage	0.84^**	0.22	-0.11	0.85^**	-0.59^*
稻米食味值Rice taste valuevvvalue	0.76^**	0.05	-0.20	0.85^**	-0.49

图3 籼稻蜡熟期和黄熟期剑叶SPAD值与稻米淀粉峰值黏度和崩解值的相关性分析

Fig.3. Correlation analysis between SPAD value of flag leaf and peak viscosity value and breakdown of rice starch in waxy ripening stage and yellow ripening stage of indica rice.

表3 稻米食味品质与剑叶SPAD值和蛋白质含量的相关系数

Table3 Correlation coefficients between rice taste quality and SPAD value and protein content of flag leaf.

稻米食味品质 Rice tastequality	剑叶SPAD值Flag leaf SPAD value					蛋白质含量 Protein content
稻米食味品质 Rice tastequality	始穗期 Heading stage	齐穗期 Full heading	乳熟期 Milky ripening	蜡熟期 Waxy ripening	黄熟期 Yellow ripening	蛋白质含量 Protein content
稻米食味值Rice taste value	-0.19	-0.12	0.09	0.77^**	0.83^**	-0.73^**
口感Taste quality	-0.26	-0.20	0.04	0.73^**	0.82^**
外观Appearance	-0.15	-0.07	0.16	0.77^**	0.81^**

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