中国水稻科学

中国水稻科学

• 研究简报 • 上一篇    

籼型杂交水稻米质指标测定值的差异分析

闵捷;张伯平;朱智伟;段彬伍;章林平   

  1. 中国水稻研究所 农业部稻米及制品质量监督检验测试中心, 浙江 杭州 310006; E-mail: amrtc@fy.hz.zj.cn
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2007-01-10 发布日期:2007-01-10

Analysis on Variation of Tested Values for Grain Quality of indica Hybrid Rice

MIN Jie, ZHANG Bo-ping, ZHU Zhi-wei, DUAN Bin-wu, ZHANG Lin-ping   

  • Received:1900-01-01 Revised:1900-01-01 Online:2007-01-10 Published:2007-01-10

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被引次数

17

摘要： 以全国多年多点送检的1036份籼型杂交水稻样本为材料，对12项米质指标测定值的变异及稳定性进行了分析。结果表明:1)在遗传、栽培环境、取样测试技术三因素综合影响下，杂交水稻样本的糙米率、精米率、粒长、粒长宽比的多次测定值变异小(变异系数CV<10%)，稳定性强；糙米蛋白质含量、直链淀粉含量、糊化温度、整精米率、胶稠度的变异较小(CV为10%~25% ), 稳定性较强；而透明度、垩白米率和垩白度的多次测定值变异较大(CV> 25%), 稳定性较差。2）在排除遗传因素后，12项米质性状测定的变异系数大小排序趋势未见明显变化，但各数值均有不同程度下降。3）在排除遗传及环境因素后，各测定值的变异系数大幅缩小，但仍可借以表明各数值受测定技术影响的程度。对米质指标测定值变异的原因及如何提高米质测定值的稳定性进行了讨论。

关键词: 杂交水稻, 米质, 变异, 稳定性分析

Abstract: The variation and stability of the tested values of 12 indices for grain quality were analyzed by using 1036 indica hybrid rice samples from different sites and years. The results indicated that: 1) Under the comprehensive effects of genetic combination, environment and test technology, the brown rice rate, milled rice rate, grain length and length/width ratio showed high stability (CV < 10%); and the protein content, amylose content, gelatinization temperature, head rice rate and gel consistency showed medium stability (10%≤CV≤25%);but the rice translucency, chalky rice rate and chalkiness degree showed low stability (CV>25%). 2) In case of removing genetic effect, the CV of all tested values decreased at various degrees but the order of CV remained unchanged. 3) In case of removing both effects of genetics and environment, the CV of all tested values reduced significantly, showing the influence of test technology and skillability on the CV of tested values. The factors causing variation of the tested values and the issue on how to increase testing stability for rice quality analysis were discussed.

Key words: hybrid rice, grain quality, variation, stability analysis, quality improvement