中国水稻科学 ›› 2021, Vol. 35 ›› Issue (1): 89-97.DOI: 10.16819/j.1001-7216.2021.0508

• 研究报告 • 上一篇    下一篇

优质籼稻剑叶SPAD值与稻米品质相关性研究

王志东1,2, 陈宜波1,2, 龚蓉1,2, 周少川1,2,*(), 王重荣1,2, 李宏1,2, 黄道强1,2, 周德贵1,2, 赵雷1,2, 潘阳阳1,2, 杨义强1,2, 李晓芳1,2   

  1. 1 广东省农业科学院水稻研究所,广州510640
    2 广东省水稻育种新技术重点实验室,广州 510640
  • 收稿日期:2020-05-11 修回日期:2020-06-24 出版日期:2021-01-10 发布日期:2021-01-10
  • 通讯作者: 周少川
  • 基金资助:
    广东省应用型科技专项(2015B020231001);广东省科技计划资助项目(2018B020202004,2017A070702006);广东省农业科学院科技创新战略专项(高水平农科院建设)

Correlation Between SPAD Value of Flag Leaf and Rice Quality of High Quality indica Rice

Zhidong WANG1,2, Yibo CHEN1,2, Rong GONG1,2, Shaochuan ZHOU1,2,*(), Chongrong WANG1,2, Hong LI1,2, Daoqiang HUANG1,2, Degui ZHOU1,2, Lei ZHAO1,2, Yangyang PAN1,2, Yiqiang YANG1,2, LIXiaofang1,2   

  1. 1 Rice Research Institute, Guangdong Academy of 4griculhural Sciences, Guangzhou 510640, China
    2 Guangdong Provincial Key Laboratory of NewTechnology in Rice Breeding, Guangzhou 510640, China
  • Received:2020-05-11 Revised:2020-06-24 Online:2021-01-10 Published:2021-01-10
  • Contact: Shaochuan ZHOU

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