中国水稻科学

中国水稻科学

• 研究报告 • 上一篇    下一篇

籼型杂交稻品质性状与其亲本关系的初步研究

梁敬焜; 梁承邺; 张隆芬; 陈宝源; 何炳森   

  1. 中国科学院华南植物研究所
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:1988-11-20 发布日期:1988-11-20

Preliminary Study on the Relationship of Quality Characters between Indica-type Hybrid Rice and Their Parents

Liang Jingkun; Liang Chengye; Zhang Longfen; Chen Baoyuan; He Bingsen   

  • Received:1900-01-01 Revised:1900-01-01 Online:1988-11-20 Published:1988-11-20

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被引次数

66

摘要： 研究了29个杂交组合米粒外观品质和32个杂交组合的稻米蒸煮食味品质与其相应亲本的关系。一般来说杂交稻稻米的粒长、粒宽和垩白是双亲的中值,粒厚和粒重超双亲中值;糊化温度和胶稠度处于双亲之间,直链淀粉含量则与双亲中值无显著差异,但在不同炎型组合间表现不一致。这为优质杂交稻的选育提供了亲本选择的理论依据。

关键词: 外观品质, 蒸煮食味特性, 直链淀粉含量, 糊化温度, 胶稠度, 杂交稻

Abstract: The relationship between hybrid rice and their parents on exterior quality of 29 combinations and cooking-eating characters of 32 combinations were studied, The average length, width and chalkiness of hybrid rice grains were the mean that of both parents; The grain thickness and weight exceed mid-parent value. The value of gelatinization temperature and gel consistency on cooking-eating quality were hetween both parents: Similarly, there was no significant difference between hybrid rice and mid-parent value in average amylose content, ttence, it will be useful to understand these facts for selecting parents on hybrid rice quality breeding.

Key words: Exterior quality, Cooking-eating characters, Amylose content, Gelatinization temperature, Gel consistency: Hybrid rice